The Garden in November

Happy Autumn

I just wanted to talk about my garden today, as we get close to the end of the season here in north Texas. Or more specifically, my potager or kitchen garden.

 

The okra plants are six feet high, a couple a little taller, and have been producing like crazy lately, since the scorching temps and drought eased a bit. Ignore them for a few days and all of a sudden I have huge okra, too big and tough to eat.

 

Late last week as a cold front was blowing in, I ran out to harvest okra, just before the rain hit. My plants were covered in buds, blooms and tiny baby okra.

I'm pleased to say the temperature only dropped to about 40 and they fared well.

 

I'm still hoping for all my green bell peppers to turn red before I have to pick them.

 

Today I have to pick yellow (so called "summer" ;-) squash and more okra. And since it will get down to 32 tonight, bring in the basil that's in pots and cover my peppers. Not sure what to do about all the still small green tomatoes. The heirloom plants are almost too big and sprawling to cover, but as we got almost no tomatoes during the harsh summer, I really hate to lose them.

Tonight may mark the end of some of the garden veggies, but even so, I think Fall gardening in Texas is the best.

Hot Texas Garden

Sam Marzano tomato seeds from Seeds From Italy

102. Yes, that's the predicted temperature for this afternoon. It's been a hot, dry, windy June, and it's not even summer yet. We have been watering a lot, and even so the eggplant and peppers look wilted in the middle of the afternoon. Today I planted seeds for San Marzano Redorta, an Italian plum tomato that is great for sauce as well as for fresh eating. It is a big, wild, sprawling plant that should do great in the hot weather and give us a jungle of tomatoes all over the garden into late fall.

One of our few grape clusters, but a really big one

This is a grapevine growing in our side yard. I'm pretty sure the variety is Flame. I don't know how vineyards go out and harvest all of one variety of grapes in the field at one time. We picked our first cluster of grapes over a week ago, a couple more have ripened just now.

And speaking of vineyards, this was one of our stops last Saturday during our Dr Pepper 120th birthday trip.

Looking from the deck of the Bluff Dale Winery
across the vineyard, near Granbury

Texas Fall Garden and Thanksgiving Food

Thanksgiving harvest

Here it is, the day before Thanksgiving, a little windy, a little balmy, and 81 degrees. I am harvesting more veggies from my garden. I love fall gardening in Texas! In the picture above, the rectangular platter is full of what I picked from my garden this afternoon, 15 tomatoes, a dozen peppers and some okra. In the bowl, are tomatoes and okra from the last few days. I am picking a few tomatoes a little early, because, in the mercurial nature of Texas weather, we are going to go from Indian summer to 28 degrees tomorrow night. I have so many more green tomatoes and peppers to pick or cover up before the cold front.

Most of the green tomatoes can be cut off on the branches and hung up in a dark closet, where they will ripen slowly, and give us ripe tomatoes for Christmas.

Fall flowers, pansies and chrysanthemums

In the spirit of the season, that is...FOOD...here is one of the dishes I will be bringing to my mother's for Thanksgiving tomorrow, Wild rice mix with butternut squash and green apples.

Unfortunately, I won't be using the butternut squash from my garden, my biggest squash is the size of a squat zucchini. I guess I'll be covering it during the cold snap and hoping for the best.

Harbingers of Spring: The Garden

A profusion of daffodils
I believe they have peaked.

I just had to share these pictures of the signs of spring in our yard. Nevermind that it was 28 degrees night before last, today we broke 80. Spring it is!

Hyacinths perfume the air by the front door.
It's hard to go by these without bending down for a closer sniff.

In the vegetable garden, the chard and two heads of romaine look vibrant and robust. The fennel is progressing, slowly but nicely. And the first several spinach seedlings have broken ground!! Arugula seedlings are plentiful but still very small. Edward's (many) onion sets have thickened and greened and look very healthy...I suspect he'll wait till they all are large and bulbous and roast them in the fire pit. (Love fire-roasted veggies; won't be eating those.)

By the way, happy Mardi Gras to all, but what a silly time to be giving up things, just when nature's bounty is starting to swell and remind us of how wonderful it is to be alive and be in the flesh!