But a very gentle watchman.
Ah. Don’t you just love Brussels in fall?
These beauties are dense nutrition, full of vitamins, fiber-rich and also, very tasty. They are also standing up well to the hard freezes we’ve had here the past week or so. I think these ones will go in a nice brussel slaw with some bacon & onions.
How do you like your brussels?
You’d never know it by today’s weather, but last weekend, the weatherman predicted a frost. So the day before, we harvested all the less-than-hardy plants, bringing them inside for processing. It took every crate and basket we own to gather it all! Despite a massive canning, drying, freezing effort, (thanks for the help Christie and Zac) we still have many baskets of half-ripe tomatoes, lots of cukes and peppers to put up. I make it sound cumbersome, but the fact is we love having fresh food by the bushel crowding the counters in our farm kitchen.
Many of the broad leaf herbs also got pulled to rescue them from the coming frost. When dry, this will be about a pound each of basil and flat leaf parsley. Chives, onions, mint will be ok a while longer outside, along with the kale, brussel sprouts, peas, etc.
The keeper squashes are on the lawn curing in the sun for a while, to harden up the skins before storage. It’s rewarding to see them all gathered from the garden patch, all huddled together on the lawn.
All in all, a pretty good year and a plentiful harvest!
Despite the 80 degree temperature, I donned jeans, boots and an extra heavy jacket to pick these beauties. Wild blackberries are very prolific this year, and the usual flocks of hungry birds don’t seem to be touching them. This makes about two gallons we’ve picked over the past two weeks from a patch with about a dozen fruiting canes and there’s more that will be ready in another week. Sweet and delicious!