Temperatures are teetering on the edge of winter, and will take the plunge tonight. The promise/threat of a hard freeze and snow meant a quick garden harvest. With a looming deadline I haven't had time to can or pickle this fall, but the freezer is groaning with beans, tomatoes, broccoli, peppers, chard, ratatouille, roasted poblanos, and corn on the cob. Of course, I always have a deadline "looming" but this was moved up two months from my original schedule so ... life's busy.
Carrots, parsnips, and leeks will sweeten and crisp with the cold, so I left them in the ground. In came all the tomatoes -- red, green and in between. They are stacked in bowls, on plates, and piled on the window seat to ripen.
Rosemary, thyme, flat-leaf parsley and sage hang in bundles to dry in the kitchen. The last of the basil -- both green and purple -- went into the food processor for a quick chop before freezing into cubes.
Same with the curly parsley. It's nice to add the fresh taste of garden herbs to a soup or sauce in the middle of winter. Right now a chicken is slow-roasting in the oven on a bed of onions, garlic, sprigs of thyme and a splash of juniper mead. Smells kind of amazing...
A single plant gave me twenty-two(!) spaghetti squash and another ten butternut squash. Crazy. I gave some away, and the others are piled in the cool basement pantry, with a few slightly green ones still ripening on the kitchen counter. I don't know how successful that will be, but I read somewhere that you can use green squash in pie. Supposed to taste kind of like apple pie, so I might try it.
The coleus in the shade garden by the back porch is gorgeous but huge. Rather than try and transplant them I took a few cuttings and called it good.