Scarlet Runner Beans completely
covering garden trellis.
This can also fuel a feeling of mild panic as we realize our season of being able to work outside comfortably is, once again, coming to an end more quickly than we wish.
Forono beets ready to escape.
But it's not all bad. All of a sudden I find myself thinking of and yearning for the comfort foods of the cold, crisp days of autumn and winter.
L.A., these are from the Winter Luxury Pie Pumpkin
seeds you sent me. They are huge!
Oven meals, thick soups, casseroles, potatoes and gravy, baked squash, apple pie. In less than two months, darkness will be falling at 5 p.m. forcing us to wind down for the evening earlier than in the height of summer when dusk doesn't come until 9:30 or 10 p.m. (Yes, we do work hard during our short summer season, but it keeps our muscles from atrophying and melts off the previous winter's hibernation blubber.)
Good, old marigolds. Can hardly
beat them for blossoms and color.
Our fall rains have now started along with super-heavy dew (even after bright, sunshiny days) overnight that require rubber boots for any outside venture for the first couple hours of each day.
This grain covering the field garden
is standing nearly three feet tall.
The grain seeds we planted in our field garden as a green manure crop to be plowed under (soon now, very soon) have grown lush, high and healthy. Not having this space to plant in this year has meant less garden work through the season and also less to harvest.
Red cabbage perfection.
We're going to be having to secure potatoes and carrots from somewhere off ye ol' homestead for the first time in I-don't-know-long. Among other things, no room this year for Brussels sprouts either, but even though we both like them, we'll just do without for this one year.
These aster's long stems
have given me bountiful bouquets
Purposefully cutting back on the garden this year has given me personally more time to pursue my individual interests, and I know I've benefited from that time. Still, I feel that I've somehow fallen short in my responsibility of providing as much food from this growing season as I normally do. But it's not the end of the world that I did so, if I acknowledge there have been gains.
Oh, all the nutrition those dark, leafy
Swiss chard leaves give us.
Next year the field garden and two other small areas in which we've been building up the soil will be in production.
Plus, the crew of six I'm lining up for next season to help around here (I wish) will alleviate my work load so I'll still have time to pursue my creative outlets.