I like surprises, like turning the corner by the cauliflowers and seeing this magenta head of Graffiti cauliflower! We can start harvesting them in the next week or two. I will be keeping an eye on the low temperatures at night to ensure they are harvested before getting damaged from freezing. Another ready fall crop

This year we grew some super hot peppers. The peppers at the top of the photo are Trinidad Scorpion (Scoville rating 1.2 – 2.0 million!), to their right is Bhut Jolokia (Scoville rating 855,000 to 1,000,000), and the final peppers are Habanada. They have the flavor of habanero peppers but none of the heat. I’ll

We will be harvesting the winter squashes, including these Cinderella pumpkins, very soon. The vines are gradually dying, and the squash’s outer shells are getting harder so that they will resist rotting in storage. The zucchinis and patty pans are in their final weeks of production. Next, we will pull them and plant a cover

The pathway to the greenhouse is in full autumn glory because we’ve had little rain to bring decay. We’re taking advantage of the dry weather to wrap up projects and to prepare for the coming rains. Beans and cucumbers are finished until next year. Zucchini has slowed down production. If you still use them in

The dahlias are happy, and the grasshoppers are easily seen. These are both signs that autumn is in the air. We’ve harvested the last of the beans until next summer. We’ll pull the cucumber plants on Monday. Time to start planting the winter cover crop in their place. As you’ve noticed, zucchini production is trending

This week we bring you a cobra bean and a cucumber masquerading as a nautilus! When growing vegetables encounter an obstacle, they simply find their way around it by contorting their shape. As you can tell from the amounts in the walk-in, the squashes and cucumbers are slowly reducing output. We harvest daily (squashes) or

Many of the flowers planted in the garden are to provide food for pollinators. These gaillardia flowers, commonly known as “blanket flowers,” are covered with bees this time of year. I think I detect a slight slowing in zucchini and cucumber production. We’re harvesting the squashes daily to keep them from becoming boats. This means

Tomatoes are here with an explosion of colors. This is my second load on Sunday. As you can see, I commandeered the golf cart, which saved me 3 trips back and forth with the wheelbarrow. Peppers have also come into their own. We will harvest more peppers next week so crank up the pickle-making department.

Peppers beyond Gypsy, Shishito, and Padrons will be ready soon. As you can see, the sweet cayennes are turning yellow, soon followed by red. The first of the lunchbox peppers are also turning color. Tomatoes are picking up. We’re harvesting from all the varieties planted except the largest one, “Wild Boar Pineapple Pig.” Yes, we

This is one of the sunflowers that we planted for Chef Chris. He has culinary plans for them, so we’ll enjoy the flowers until he needs them. The flowers are short, so it’s easy to get great photos. We have summer squashes and cucumbers galore. Sorry to keep flooding your walk-in with them, but ’tis