This time of year, the shortening days fill up swiftly with a never ending list of tasks to be done. They’re the pleasant, busy sort of tasks that can easily occupy a full day, and make a chilly, blustery, foggy day not seem quite so dreary! Much of yesterday and today was spent in a fog bank, making those inside tasks extra appealing. I actually thoroughly enjoy an honest-to-goodness fall day, whether that be sunny and blue skies, or drizzly and foggy, but I have to say I don’t enjoy freezing myself without due cause. So as the outdoor tasks slowly wrap up, the indoor tasks really take off.
The garden has mostly finished producing, so over the last couple of weeks I’ve been slowly clearing it out, putting away the sprinklers and garden hoses, saving and stacking the pots from our trees to grow tomatoes and/or peppers in next year, and sorting through my seed collection. It is a little sad to see the season wrapping up, but it is also exciting, because inevitably I’m already thinking about my garden for next year!
As I’ve cleaned the garden out, I’ve picked winter squashes and pumpkins, a little early, perhaps, after a terrible case of powdery mildew infested the vines. If it isn’t grasshoppers, hail, or an early frost, it’s powdery mildew. Oh, well. It didn’t really affect my squash harvest anyway, so what does it matter? Next year, the squash will get planted with better breathing room, which will help with the mildew issure. My kind husband helped me haul them all inside yesterday, since it sure felt like it could have frosted last night, and the whole corner of our dining room is now covered with Hubbard squash and pumpkins, and a couple of random others, a meat squash and two Lakota squashes. The meat squash seeds were ancient and only gave me one squash, and the Lakota squash just didn’t really do much. The Hubbards, however, did amazingly well, and will definitely be in the garden plans for next year! The largest of my Hubbard squashes weighed in at a wonderful 25 pounds, and I can’t wait to bake it later this fall or in the winter! Each vine isn’t particularly prolific, in general only producing one large squash, but each will produce a few smaller ones that can be picked young, during the summer, and sauteed like zucchini, only better than zucchini.
I’ve baked and pureed a number of the pumpkins to freeze for pies, roasted the seeds, and baked up some delicious chocolate chip pumpkin muffins (here’s the recipe if you’re so inclined). I put up a bunch of zucchini salsa and green tomato zucchini salsa, a great way to use zucchinis (I actually intentionally grow them big just for such a recipe), and have also dehydrated zucchini chips for snacking and shredded a bunch to freeze for zucchini bread and other recipies. We will eat really well this fall and winter!
There are some kale and chard plants that are still producing, and are doing better now that the grasshoppers aren’t destroying them, and I have beets yet to harvest, and turnips and carrots still growing. The zucchini plants have mostly petered out, what the mildew didn’t kill off, but there are still a good half dozen baby zucchini left to harvest, and hopefully we have enough warmth this next week for them to grow a little more. Maybe I’ll do another dehydrator full of zucchini chips!
I picked just about all of the green tomatoes out of the garden and spent today making green tomato salsa verde. Yes, yes, I know green tomatoes can be picked and will ripen over time, but I honestly just wanted to put a wrap on the tomato project for the year and didn’t want a million green tomatoes looking at me every time I opened the door to the spare bedroom, which serves as our pantry and freezer room. And the salsa is delicious. Every single jar pinged the first time, too, so that was extra satisfying. Sixteen pints of salsa verde added to the pantry!
The plum project (finally!) wrapped up last week, as well as the apple project, with pureed plums and chopped apples in the freezer for crisps, cobblers, and pies. Over the last month, I put up several quarts of plum pie filling, several of apple pie filling, several pints of plum jam, and many half pints of plum butter and spicy plum sauce (amazing on crackers with cream cheese…tangy sweet with a spicy kick!), as well as quart bags of dehydrated apples, which Brad and I really enjoy snacking on. With all of that fresh fruit waiting to be processed over the last few weeks, I had gotten spoiled, chopping a couple of the small plums and putting them on my homemade yogurt for breakfast in the mornings. I will miss that, but I tried some of the leftover plum pie filling on my yogurt this morning and, boy, oh, boy, it was delicious. Mm. Wow.
And with all of this harvesting, the chickens have been eating really well. Really really well. Spoiled little things. Pretty much nothing goes to waste! It is fun to watch them pick a pumpkin shell, what’s left after I bake it and scrape it out, down to the very last bit of rind, or devour overly-ripe plums and leave clean-picked plum pits in their feed pans.
These fall days fill up so quickly, and are over in a blur. But it really is just the best time of year.