The long dry spell broke. This photo was the sunrise heralding the rain, which watered the dry ground and washed the wildfire smoke from the air!
The time has come to say goodbye to the summer squashes. They have had a long run this year. But now you can say hello to winter squashes. They need to cure for four weeks, and then they’ll be ready for use. The curing process improves the flavor. The exception to this is “Delicata.” They are ready now to use.
I’ll harvest beets and carrots as needed; they look good and have benefitted from our warm September/October.
The greens that are available now are mustard and kale. Eventually, the swiss chard will be ready, but they need to grow more right now.
The tomatoes and peppers are finished for the season. The plants still have green fruit, but the flavor won’t be there because the sun is hiding behind the clouds. Consequently, we will remove the plants.
The “Purple Moon” cauliflower is ready; we will start harvesting soon. This new purple variety matures about two weeks earlier than ‘Graffiti’ which we’ve grown in the past. In addition, we have three more types of cauliflower with staggered maturity. So we can spread the harvest over several weeks.
Herbs are still solid, except for chives and basil, which have reached the end of their season. The new planting of parsley is growing well. We are harvesting it now.
Come out to the Garden to see what else we have growing this October!
