At this point in the year, the gardening calendar says that we have about three weeks left until first frost. But based on what Mother Nature has thrown at us this month – a wacky combination of summer and fall (Fummer? Summ-all?) — it’s very possible that the garden will keep going well into November, if not beyond. But that’s kind of how it’s been the past couple years. That said, we wouldn’t mind having just a normal winter, one that’s generally cold with the occasional (and not massive) snowfall.
Seems like “normal” is anything but, these days.
If it seems like we’re just blathering on, we are, because outside of beans and tomatoes, there’s not much to talk about. Looking outside, aside for a few plants that have bit the dust, mostly the bush beans and the barrel of ground cherries, things don’t appear much different than they did at the end of September. We’re still getting droves of Sun Sugar Hybrid cherry tomatoes, along with several other varieties (though more in handfuls than in droves).
If anything exciting has happened, it’s that we have not one, but two beautiful Jersey Giant tomatoes!
This may not seems like something worth celebrating, but we’ve had trouble growing this rare paste tomato the past couple years. The fact that these two not only grew but ripened before the end of the season is a very happy thing. 🙂 We’ll definitely be saving these tomatoes’ seeds once we dare cut into them!
While we’ve been making loads of sauce with our tomato crop this year, we’ve also been cooking up a storm. This past weekend, even though the weather wasn’t as fall-like as we had hoped, we made a couple batches of chili.
The chili turned out a little thinner than usual, but it tasted fresh and really delicious!
In the meantime, checking in on our beans…
This is the stash that we shelled last week. (Rain over the weekend kept us from picking more.) It’s dried quite nicely, and it’ll soon be time to sort them. Fun! No, really. We’re already starting to plan some new bean dishes for the new year. Hoppin’ John is a staple, but with the variety we have, it only seems right to try some new stuff. We’d like to try making re-fried black beans from scratch, as well as that classic Italian soup, Pasta e Fagioli. (Okay, we we don’t have any white beans, so it won’t be “classic,” but surely we can try something new?) But first, the garden has to dry out so that we can get pick the rest of the beans.
Yep, no matter what, the season’s not over yet!