At the risk of boring too many kind readers–and myself–the garden has to wrap it up. Sadly, it will probably really wrap up shortly anyway.
- I have a new perspective on collard greens thanks to my favorite collard green recipe, 1-2-3 Collard Greens.
- Like the Swiss chard, these greens were beyond proliferative. However, when the white moths and grasshoppers came, they wiped them out in about 7 days. I read that you should have empty birdhouses around your garden so that wasps will build their nests there. The wasps eat those moths, or maybe their eggs. I tried peppermint spray. Seemed mildly effective.
Cantaloupe, a lovely fruit.
- Ten ripened at once, and it was a ten-day cantaloupe fun-fest. Two more are hanging on, hoping winter holds off long enough for them to be eaten.
- Usually you build mounds for these to help with drainage. I didn’t. Took up too much time. Worked okay this year.
- Our tomatoes have bottom rot, apparently from lack of incorporating calcium (for any number of reasons, not just a calcium deficient soil). We slice it off and salvaged what we can. Next year we’ll take measures to address this issue.
- However, we still have tons of tomatoes thanks to friends and our cherry tomato vine.
- Dry them and sauce them.
Brussels, bug-ball city.
- These are going to need some research because bugs seem to like them. Now I know why the store’s organic Brussels are so much rattier looking than the non-organic Brussels. Frightful for such a delicious vegetable. Definitely need to provide more care to the Brussels, but they are still coming on!
- My family all likes Brussels a lot. I have a post on different ways to prepare them: Brussels Two Ways.
- Let me give you a third! Just cut them in fourths (I really have found this to be the best size to make them a little crispy) and toss them in some olive oil, garlic powder, and salt/pepper. Roast, all spread out thin, on a cookie sheet at about 375 degrees F until many are golden brown. Mmmm. Let your kids have the brown, crispy ones, and they have a high chance of being a Brussels convert.
Beets, beets, beets:
- Cooking beets is easy. Just wash them off, cut off any “long” stuff, and submerge them in a pot of water to boil. Or place them on a cookie sheet and put the oven at 375 degrees F. When they are fork tender, just let them cool and use your hands to rub off the peels. Any stubborn peel, just slice of with a knife.
- When you plant beets, you’re supposed to go back and thin the seedlings. My husband was too lazy to do it, and it breaks my heart to pull out a perfectly good plant. So we discovered that unthinned beets give you tiny, miniature sized beets. No biggie.
- The tiny beets grew close to the surface, crowding each other, and so we had to dig them up all at once. I froze some, fermented some (er, not so good to me), and the rest shriveled up and molded in the refrigerator. I felt very irresponsible.
- And our favorite salad: Balsamic Glazed Beet Salad.
Bell peppers: Great in everything, tomato sauce, fajitas, and yes, liver.
Sweet potatoes: The bunny rabbits ate the tops of these. Just in time I threw some mesh wastebaskets over them. Saved them from the bunnies, but then the vines grew through the mesh baskets. So I had to leave them on! Oh, well. Seems to be working fine! I have never grown sweet potatoes. So this is fun. (Yes, I know they are not GAPS-legal. I don’t eat them except as a rare cheat.)
Zucchini, pick them small please!
- They, to me, are best picked VERY small. As this point they have no seeds, are crispy, and serve as a cracker quite delightfully. My husband and kids like them with hummus!
- What to do with lots of zucchini? Many ideas for zucchini and the best zucchini ever.
Kale chips may be old news, but they still don’t fail to please.
- Had to save my kale from the bunny rabbit, too!
- Kale chips recipe.
- If you really are reading this, what do you do with kale? I’ve got quite a bit left.
- We managed to get about 9 pumpkins. I will be doing some pumpkin posts and will not make too many comments here.
- Pumpkin vines take over the whole garden. They grew into the tomato cages and had a pumpkin extravaganza.
- These pure pumpkins are for cooking!! The kids want to carve them, but they’re MY BABIES!
- Got a smattering here and there. This was our first year, so I expect more out of the plants next year.
Radishes and arugula: Kapoot. Didn’t grow.