Last post for 2012

Parsley in front, and a row of garlic behind, with brassicas in the top left; half of the garden is
tucked in for winter underneath a layer of cardboard and fallen leaves.

First frost was also a killing frost for us, on Thursday morning November 1st.  Any tender vegetation that was not freeze tolerant turned black in the morning sun.  Nearly half of the vegetable garden is tucked in for winter, underneath a layer of cardboard and fallen leaves.  Parsley is still growing, bright green, to add to our late fall soups; one-third of our cabbage heads have been harvested.  Brussels sprouts increase in size, while our future corn patch is really turning green with clover.

One-third of our cabbage is harvested.

The change back to standard time has returned us to long nights.  Another growing season has come and gone; we're looking forward to enjoying our preserved harvests through the coming holidays.  The garden will remain essentially as it is now until February, when we prepare for planting early spinach. Thank you for enjoying the season with us!

The garden in November.

October 29, 2012

Cabbage heads ready to cut.

As October comes to a close we still haven't observed a frost, though some nights have been very close.  A warming trend last week felt like Indian Summer, highlighted with spectacular trees showing off their searing reds and flaming oranges.  Many trees have begun to drop their leaves, while others are still green meaning we have a few weeks left of fall foliage to enjoy.

Red clover, our green manure cover crop, has begun
to spread out over our future corn patch.

Though our cherry and peach trees have decided it's time to go dormant, the growing season continues for cool weather crops.  Our Meyer lemon tree is putting on a show of white blossoms which are adding citrus perfume to the dry earthy musk of fallen leaves.  Soon, we will be bringing our potted plants indoors for the winter.

We harvested just about all our broccoli and put up 21 quarts in the freezer.  The 'Pacman' variety continues to send up smaller side shoots after its main crop is harvested.  It's time to turn our attention to cabbage; it's a real pleasure having fresh green organic vegetables in abundance to enjoy as daylight diminishes.  Brussels sprouts have finally made an appearance and are on track for an early harvest, perhaps by Thanksgiving.

Brussels sprouts have begun forming in each stem node.

October 22, 2012

Crepe Myrtle tree brightens up in our front yard.

Garlic row.

Our third crop of broccoli at the new place is finally approaching the quality that we achieved in the old garden, where we would routinely see broccoli heads a foot across and larger.  The head shown below was still growing when we photographed it, and it did reach 12 inches.  It has taken 2.5 years to amend our subdivision soil with compost, leaf mulch, and a cover crop of red clover in order to boost fertility to the point where it really pays to grow organically.  There are nine heads this size ready to harvest now, and what we cannot eat fresh will be blanched and frozen for later.

A cabbage head or two could be harvested also; they weight about five pounds each and are still growing.  Garlic is shooting up.  Red clover is beginning to turn our future corn patch from brown to vibrant green.

Not much else is green, however, and our attention is turned upward to trees of many types that have caught the hint that it's autumn!  Morning temperatures have consistently been in the mid 30's F on our hill top, and sunny warm days to follow are excellent for creating anthocyanin in leaves, the pigment that gives them their flaming red-orange colors.  If this weather pattern continues, we are in for a very colorful show by early November.

Broccoli head, 10 inches across.

October 15, 2012

'Packman' hybrid broccoli is very close to full maturity.

Our crop of fall vegetables is racing to maturity, just six weeks after transplanting.  But everything else is winding down; our garden is pretty much the way it will stay for the next four months through the winter period, while we take a welcome rest.  Red clover seed has sprouted across our future corn patch, and it will continue to green up until heavy frosts come with regularity.  Garlic has sprouted thin green spikes up to six inches tall.

Cabbage heads still need a few weeks of growth.

It is looking like we will be enjoying a broccoli harvest this week; the large heads a hand-span across are still firm and thriving in these cooler days of October with no noticeable damage from worms of the cabbage moth.  We've left them uncovered to receive maximum sunlight in these waning days as they mature; it's so nice enjoying fresh produce knowing there were no pesticides used - only our homemade compost.  Broccoli cheese soup sounds like a perfect complement to these cooler fall days!

Roses have returned for one last show - a rare thing of beauty before November drains all the color away.

Roses last until frost.