I came to love my rows, my beans, though so many more than I wanted. They attached me to the earth, and so I got strength like Antaeus.~ Henry David Thoreau
Just as the Farmer’s Almanac called it, this autumn has been on the milder side. It’s not to say we haven’t experienced our first light frost – that happened the weekend of October 17th and 18thand again the other night. Having Mother Nature remind you of the impending change of the season during a warm autumn can shock crops – depending upon what’s still in the garden and what you have done to prepare for extending the season and fighting a little frost.
|Peppers ripening on the counter|
The beautiful autumnal colors of reds, oranges and yellows sprinkled through the beds in the form of tomatoes, peppers, eggplants and marigolds up until mid-October. At that point we decided to harvest the tomatoes and let them ripen indoors. We always choose to do this at the end of the season for 2 reasons: 1. Tomatoes will continue to ripen off the vine and 2. Too many people, including us have left them out too long and Jack Frost has nipped them and that’s that. This year due to the cool temperatures throughout the summer we still had tons of hot peppers fully developed but had not yet changed from their green color. It’s not as well known, as there is some debate depending on what you read, as to whether you can finish ripening green peppers to their colorful counterparts once it has been picked. I had always thought that you could not do this; however, I have discovered that peppers that have started to change colors can be picked and they will continue to ripen of But I have also read that as long as they are mature in size, given time, green peppers will finish ripening off the plant, according to Big Stone Bounty.
f the plant.
|Peppers ripening in a bag with tomatoes|
I’ve also read a lot of conflicting data about whether or not peppers react to ethylene gas or not. Ethylene gas helps stimulate the ripening process in many fruits including tomatoes. I’m currently conducting my own experiment to see if the peppers I put in the paper bag with the ripe tomato and ripening tomatoes accelerates the process of ripening the green peppers vs the ones one the counter on a dish. We have so many green tomatoes that I have been using unused earthworm bins that have holes on the bottom to layer the green tomatoes so they can ripen. The aeration helps the process. All the cherry tomatoes are in three bins and then I have a platter full of standard-sized heirloom tomatoes stacked up.
|Cold frame is up|
There can be so much to do to get ready for winter, particularly if we get a winter as snowy as last year. Once again the Farmer’s Almanac Winter Forecast confirms our fears that we could be in for a doozy. To finish readying the garden beds for winter, we need to be sure any remaining tender crops have all been weeded out and pull any weeds that may have crept in over the summer. By doing so we remove any possibility of leaving behind vegetation which may add to the promotion of disease. We put a cold frame over part of one bed where we are currently growing some broccoli – our broccoli in the past has been attached so I tend to cover it up to provide a little added TLC to give it more of a chance. We put another cold frame upon a bed of lettuce, carrots and arugula. The hay/straw mulch still needs to be put down and I need to gather some pine needles for the asparagus bed.
|3.5 inches of much needed rain|
It rained 3.5 inches yesterday and last night – we desperately need it. It’s why I ran outside the day before to deal with the vines since I knew I’d be stuck inside to deal with computer work and filing if the weather reports were right. There is nothing I rather do less than file, which is apparent since I am finding statements from 2011 in the pile. The spare garlic, shallots and onions I managed to plant in some containers and the remainder of the two beds I had planted some in last week. We use a ton of all three when we cook and buying them – particularly shallots – can be expensive; so there is nothing better than growing your own. At this point the garden is ready for it hay/straw mulch in some beds. I’m still waiting a little while longer before cutting the asparagus shoots down to 2- 3″ and mulching; their ferns are just turning a yellowish brown but most remain green still. Once we cut them down we’ll mulch with as many pine needles as we can rake up from under our own trees and top off with the hay/straw mulch we use to protect the freshly cut tops from the wind and frost.
Our Brussels sprouts are still coming along – its our first year growing them so there is a learning curve. We had some pests eat away at the leaves at one point during the summer but we planted enough that we only really only lost one to the pests – the rest now have started to sprout their little sprouts which it fun to see. The end of the season list continues with dumping the new compost into the the 12 foot bed we had to empty thanks to the morning glory infestation. We need to throw down some new compost in a few containers as well before putting the straw/hay mulch down.
It’s a bittersweet time of year for us. We have worked in our garden as well as in our clients’ gardens all season. Preparing soil, seeding, planting, staking and supporting, watering, feeding, weeding, waiting, watching nature do what she does so well – grow, thrive, produce, feed. It’s the most satisfying feeling in the world, helping people grow their own food. But alas, all seasons must come to an end and our business, Homegrown Harvest is coming to the end of our third growing season. We were thrilled the other day to receive photos from one of client’s boasting about their garden. It’s the best feeling in the world when you have one of your clients send you pictures of her garden thriving or her standing there with a Cheshire cat grin holding a huge platter of homegrown vegetables. We are truly blessed!
As the season winds down we can take solace knowing that the garden may be still but underneath the soil, wonderful things are taking shape to fill our palates next season.
The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul. ~Alfred Austin
If the day and the night are such that you greet them with joy, and life emits a fragrance like flowers and sweet-scented herbs, is more elastic, more starry, more immortal – that is your success. All nature is your congratulations, and you have cause momentarily to bless yourself. ~ Henry David Thoreau