I apologize, this isn’t going to be an “Ups” of Fall post. Not yet, at least.
We’ve been unseasonably warm. There’s no crisp air, no chilly breezes, no need for fall jackets.
There’s still plenty of customers commenting on how hot the store is.
“How do you guys work in here?” they ask while fanning their faces.
We always have to laugh and shrug it off, while thinking to ourselves,
“We don’t have a goddamn choice.”
The vegetable garden is on its last legs. We’ve already ripped out most of the tomatos and cucumbers, leaving a sad empty box left.
We’ve still got some jalapenos to harvest! Although on this particular plant (there are 4), it looks like the peppers are getting scorched by the sun or something. Oh well. When you yield 500 peppers, losing a few is no big deal.
The herbs! My occasional foodie tendencies cannot be satisfied without the use of fresh herbs. This year I had basil, chives, and curled parsley. I moved some of them inside and either dried or left the rest to self-seed. Hopefully I won’t have to replace the basil yet again this year. That stuff dies too often (totally my fault.)
The curled parsley didn’t taste very good fresh, and of course this was the crop that grew the most. I’ve got about 12 bundles of it hanging to dry in the shed. Hopefully no one needs to use the ladder over the next few months (or they’ll have fun untying these all).
I pulled these guys up and they were huge. I didn’t touch them all summer. Nothing got dead headed, cleaned out, or picked. But still I had enough to sell at the farmer’s market, if I wanted to.
Now why couldn’t the basil be that way?