I have mixed feelings about fall and the coming winter.
I wander the garden and yard looking at the carpet of wet leaves. They would be a lot more beautiful if they would just voluntarily hop right into those bags for composting. They have nearly all fallen now except the two zelkovas, which stubbornly hold on to the leaves until I have raked up all the others. Then those rascally zelkovas drop them all the next day within about five minutes.
How do they know?
Trees have fallen in the fall as well, like giant pick-up sticks. More mess that will require a chainsaw. Chickweed is creeping into the neglected beds.
I wake up in the dark. The days are so short now that the chickens go to roost at 3:30 in the afternoon.
I try to reframe my view of autumn.
The shorter days mean there is less time for frolicking with my rake and leaf bags. But I’m as happy sucking up books as a drunk at an open bar wedding reception.
The cucumbers, peppers and tomatoes are gone. But I have a robust crop of Swiss chard. I have even managed to outsmart the deer by netting it. Lettuce, spinach and arugula are thriving in the cold frame. Cabbages and Brussels sprouts will be ready for harvest soon. The salvia is blooming. Chickens love chickweed.
Without the leaves, I can see more of the majestic, sculptural beauty of the trees.
Yes, I have mixed feelings about the change of seasons. I will work on seeing the glass half full.
(Click on the photos to embiggen.)
Robin
I knew someone–besides me–was eating my tomatoes. I blamed it on woodchucks, squirrels, even skunks. But now I know the truth, because I caught him red-handed.
A short while ago I was sitting on the garden bench and saw one of the tomato plants swaying to and fro. At the bottom, I could see movement of some beastie attacking the low-handing fruit. On close inspection, I saw this Eastern Box Turtle standing on his two hind legs munching away. Oh, he looks timid now. But he is a tomato eating beast!
To be fair, I have encountered him in the garden before–under flowers and leaves. But I had never put two and two together. You can bet he has a big move coming to a new home far, far up the driveway. I don’t take kindly to tomato thieves.
He should pass that along to his friends before I get back out there.
Now, if he were eating my squash…
Robin
Margaret over at A Way to Garden is encouraging a bloggers’ recipe exchange to take advantage of the summer harvest.
This week is cucumbers. Good thing too, because I have cucumbers!
How about this Armenian Yardlong Cucumber? Yes, it is supposed to be this light yellow, almost white color. And this one is well on its way to being a yard long.
Unfortunately, my first Armenian Yardlong Cucumber was bitter. But I have taken steps to remedy that. If you are plagued with bitter cucumbers, check out my Examiner post on how to avoid them.
Here’s a great way to enjoy the flavor of your garden fresh cucumbers–Asian Cucumber Salad. My favorite!
Ingredients
3 medium cucumbers, peeled, de-seeded, sliced lengthwise and in thin slices
1 tablespoon kosher salt
3 tablespoons rice wine vinegar
3 tablespoons toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon hot red pepper flakes
1 1/2 tablespoons sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the kosher salt and place in a colander in the sink. Place an ice-filled bag on the cucumbers to drain for 45 minutes to an hour. Whisk all the remaining ingredients, except the sesame seeds, until blended and the sugar is dissolved. Rinse the cucumbers and dry with paper towels. Toss the cucumbers and dressing. Top with sesame seeds and serve immediately.
Robin
