The harvest season is upon us and the growing season is winding down.
This year I could have had a meal of artichokes, but instead have opted to see them flower.
We have been eating stuffed pepperonici: a bit of spicy hard salami, cheddar cheese, salt, pepper and olive oil, cooked just long enough for the peppers to get slightly soft. Yum. We’ve been eating them in the green stage, but they are now turning a mature red.
The rice is heading up nicely, and some of it is starting to turn golden. I think I have a couple more weeks before the harvest here. But I think I’ll be getting more than the cup of rice the skeptics predicted. Now to read up on how to harvest and thresh it.
The tomatoes in the hoop house have grown too large and flopped over. But what a harvest of red Luci tomatoes.
Cannelini beans that I’ve been letting mature for dry beans for the winter are getting close to being ready.
This is the first year the Japanese beetles have appeared at our place. Damage has been minimal, but they are here now. Fooey.
I am in the process of planting the late fall and winter crops. Turnips, beets, kale and carrots are already growing nicely. Chard, broccoli raab, raddichio, winter lettuce, spinach, arugula, bok choi hopefully planted today. And some of the brussels sprouts look ready to pick now, while the red ones are taking their own sweet time (and I do mean sweet: the wait is well worth it).
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