I was tidying up the garden bed in the side yard last night and decided to snap a few pictures to show you what’s happening at my place.
The tomatoes are still coming in a few at a time. I’ve been tucking the San Marzanos into the freezer in zip baggies. I plan on making a batch of sauce with them at the end of the season.
The green beans are still drying on the trellis. I was away during prime picking and when I got back they were too big to harvest. 🙁
Oh well, I’ll still be able to use them as dried beans so I’m not too disappointed.
We have 4 butternut squash growing in the garden right now, two are starting to turn tan and two are still pretty green. I hope they make it.
I love roasted butternut squash, especially in late fall. Maybe this year I’ll make that butternut lasagna recipe again.
This year I was only able to grow 1 decent sized pumpkin. There are a few mutant ones in the garden too but this one that’s growing on the trellis is my favorite.
It should be ready to pick in another week or so.
And my lime light hydrangeas!!! Aren’t they beautiful? The ones in our backyard are already a beautiful dusty pink color.
The ones we planted out front are just beginning to change from white to the tiniest hint of pink. I LOVE this variety!!
Most of the flowers out front are starting to wind down, but the autumn joy sedum is still going strong. The bees love it.
I’ve made two trips to the farmstand for pumpkins so far. I still need about 5 or 6 more pumpkins until my fall display is complete.
I think this might be my favorite pumpkin this year. Anyone know what variety it is? I’d love to try and grow some next year.
I thought this one was fun too.
I still have a few more candy corn buoys to paint before those and the bats can go up. The HH said we should wait until October 1st to cover the house with bats and I think he’s right.
It’s nice just having the pumpkins out for now.
We’re just a few days away from the official start of fall… Can you believe it?
~Mavis
P.S. What’s happening in YOUR garden right now? Curious minds want to know. 🙂
Andrea says
Those limelight hydrangeas are gorgeous! I should have listened to you last year and planted some lol. Here in north Texas our fall gardens are about to explode. I just planted starts of beans, cucumbers, peas and more okra. Brassica starts are looking good, multiple types of greens and herbs are being hardened off (in reverse, to adjust them to our still 90 degree days). There are probably 20 eggplants coming so I’ll be dehydrating what we can’t eat. Our summer okra has been giving a quart bag full every two days but is winding down. I have about 50 tomato plants that were looking great, but aphids and spider mites have moved in. I’m letting Mother Nature handle the issue, and now the garden is full of ladybugs and the baby anole lizards are running rampant. We garden year round here so the work never ends, but it’s work we love to do 🙂
Dawn says
I think that might be a Pumpkin Galeux D’Eysines. If it is, they are delicious
Irene says
My husband and I hiked Zion 3 times between the ages of 60 and 66, always the first week of October, always glorious weather. (We’re Pennsylvanians) We were normally fit and well, but not athletes. We increased our usual walking and biking to prepare, but nothing crazy and were easily able to hike all day. Make sure to break in your new hiking shoes by wearing them alot – around the house etc. and yes, moleskin is a must just in case. I didn’t use electrolytes, just water and salty nuts. We always passed on the precipitous Angel’s Landing, and opted for the West Rim Trail instead, which remains our favorite. Don’t pass up the chance to dine al fresco at Oscar’s in Springdale!
Diana says
Mavis, if you’re going to Zion, the Spotted Dog right outside was fantastic for dinner.
I asked what their specialty was and the waitress said, hands down, the Wild Game Meatloaf. I was skeptical, but we both went for it. It was incredible! We plan to go back to Zion and have it again.
We too went up the West Rim rather than Angels Landing. much safer, less crowded, and higher up! Highly recommend
Peg says
How do you know when a pumpkin is ready to pick?
Meg C says
Does anyone have a favorite way to prepare/eat Delicata squash? A friend gifted us 2 and I’m not sure what to do with them…internet search resulted in too much information lol. Thanks for any advice you can toss my way!
Kiln Guy says
Cut in half, scoop out the seeds, place in a shallow pan cut side down and add
about 1/2 ” of water. Bake at 350 until a knife can be inserted easily.
Susan says
We love this recipe for five spice delicata. https://katu.com/amnw/am-northwest-cooking-recipes/five-spice-roasted-delicata-squash-11-10-2022
Mrs. C. says
I cut them in half, scoop out the seeds and cook them until tender. When done but still hot, I lightly sprinkle them with salt, add a pat of butter, some cinnamon and maple syrup. My husband loves this!
Meg C says
Thank you all for the tips!
Sue R. says
The lacey-looking pumpkin is called One Too Many (Farmore) according to several sites online. I think the warty one might be Pumpkin Galeux D’Eysines. Both are so interesting!
Leah Zamora says
One Too Many – This specialty pumpkin is light orange with white netting in a pattern that resembles a bloodshot eye. Makes a unique addition to decorative fall arrangements.
April in California says
Instead of moleskin, consider using Compeed blister patches. They are medicated and really help protect the blisters so you can continue to hike. We use them while hiking here in California and my friends have used them while hiking the Cameno Trail in Spain. From the Compeed website: “Compeed blister plasters are designed to provide instant pain relief, promote faster healing, and protect blisters from further irritation.”
Amanda says
Agree about Compeed blister bandaids. My daughter works with horses and gets terrible blisters from various barn chore boots and Compeed is only thing that works for her. I keep them in my purse for the whole family if a blister pops up.
HollyG says
What’s happening in our garden ….. We’ve had a wonderful summer in the garden this year in the Willamette Valley. We’ve picked hundreds of pounds of tomatoes, onions, corn, squash, peas, beets, greens, herbs and peppers so far and things are still ripening. I’m excited to try your Butternut squash recipe. I put in four plants this spring, hoping to get a few good squash, and now we have 51 butternut squash curing in the garage.
Mavis Butterfield says
51 butternuts. HOLY COW. Way to go HollyG
KC says
(you can drape a clear dropcloth over the butternut trellis and give them incandescent twinkle lights or similar in the tent overnight to delay freezing if you want to, unless the first frost is a *super* hard frost)
JulieP says
It’s been a very hot and dry spring/ summer here which isn’t normal for the east of England. Having said that things have thrived and my water bill has gone through the roof albeit temporarily! We’ve had beautiful tomatoes, early potatoes, cucumbers, French beans, courgettes, 30 butternut squash of all sizes mostly large, early strawberries and late raspberries. Not so good for the main crop potatoes, rhubarb, pumpkins, runner beans, mangetout, peas and pickling cucumbers their plants started to die before they started producing so no dill pickles for us this winter 🙁 it’s been a good summer all round.