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 large quantities, you will need to supplement from outside.
Hot peppers are finally ripening. We’re harvesting them weekly, but many are still on the plants. We are gathering gypsy and Italian roasting peppers every week. We should have peppers for another week or two.
Tomatoes are slow to ripen—all these summer crops like warm nights, which are rapidly fading until next summer.
We have been harvesting carrots, beets, and leeks.
With cooler nighttime temperatures, basil is on its way out. The hardier herbs, like rosemary, mint, tarragon, thyme, and oregano, are still growing strong. In addition, we planted parsley late, which we hope will grow enough to use before a hard freeze.
Micro-greens are abundant. We’ve started one of the heat tables, which means that with warm soil, the micro-green germination rate has dramatically improved.
We are still waiting to harvest both kinds of potatoes and popcorn. Those are October projects. We are having a hard time waiting to see the results.
Here is a parting shot of an Armenian cucumber that looks like a slug. Maybe it’s just that we are dreading the return of slug season.
While we still have sunny days, come to the Garden to see what else we have growing.
