The Waiting Is the Hardest Part

Still here, and where have the months gone? I remember they were weirdly warm but fantastic. To remind us of winter's existence, we got 20 inches of snow. Before seed starting season gets going (and melting occurs), here's a recap. 

The fox is back

Despite the dangers of cars and a deranged neighbor that traps, we still have foxes in this neighborhood, where food is plentiful. Case in point, this rabbit cached for later. Luckily there was not too much to disturb in this bed.  


November: Garden and Greens

I'm leaving the seed heads for the birds, and trying not to harvest the flowering pineapple sage or Indian holy basil until the very last minute.

It is so gratifying to have food that you have grown yourself. I have so much to be thankful for this year!

This has been the best fall garden yet--seven years in!

This is my first time planting garlic. Huge cloves of the hardneck variety "music," among the Napa cabbage. I think I ended up with good enough spacing (I'll have scapes if not), and the soil there is deepest (from a failed attempt at growing artichoke). 

I'm harvesting lots of greens, especially Napa cabbage (as I thin in the hope of getting full heads) yukina savoy (similar to tat soi), and Chinese broccoli (a pretty red-stem variety, but the stems don't get fat and crunchy like the green one--I'll try that next). The komatsuna and vitamin green are about to take off. I'll at least have pea shoots if the peas don't bloom soon. I have successfully grown heads of pak choy for the first time. The kale is not full of caterpillars.

I should have parsley and scallions whenever I need them, plus celery leaves for soup. I've got zaatar to dry, dill if I feel like it, and cilantro for a while. The mache will be there under the snow.

I have two varieties of arugula. The frilly Italian variety is on the right:

The preserving projects are piling up. The shiso is setting seed, and I want to harvest seeds, buds, and leaves to make kimchi and Japanese salted shiso.

I'm hoping the Tunisian peppers will ripen in time, but the Italian ones can be eaten fresh or pickled red or green.

I'll be getting daikon roots to pickle, but my other roots are iffy--I never thinned the golden turnips or the Japanese radish. Another "maybe:" the broccoli that has been growing forever.

The back flower garden is a mess, but the fall color is spectacular. 

Garden Bloggers' Bloom Day October 2015

I'm back, at one of my favorite times of year in the garden--except that there is not enough time to do all that I need to do. There was a drought period and a busy period where things got a bit wild, and I have so much I want to transplant and rearrange. 

And harvest! Like this shiso (perilla). I'll let some form seed and make kimchi with the rest. I've got tons of other herbs to dry and lemon grass ready for curry paste.

It is difficult to not just think about how much I have to do before the first frost. At least I know the greens and other cold weather vegetables will sit tight. One day the ornamental garden will be the way I want it, but for now, the autumn colors and seed heads make it pleasing anyway--I can wait for the upgrades.  

Now it's time for some straight up blooms (and berries, and other strange fruit!). Thanks to May Dreams Gardens for the inspiration!