Last Saturday was a busy getting-the-garden-put-to-bed for winter kind of day. There was a possibility of first frost forecast for Saturday night-Sunday morning, so it was time. First, we gathered all the pumpkins and winter squashes and pulled up all their vines and neighboring weeds. It’s not really that easy to weed amongst these vines once they take off in the summer. They wildly grow out in every direction with huge leaves that make it impossible to see the ground and you don’t want to step on the vines. So you do the weeding you can do while you still have access.
You may remember the chopping of the cornstalks a month back. That litter seems to be working its way back into the soil. The squash vines, tomato vines, and assorted weeks are now all piled to rot at the western edge of this garden patch. Except for a cluster of sunflowers the behind-the-barn garden is clear and ready for winter.
And all the rest of the tomatoes were gathered, and the vines all pulled.
Nice work clearing the garden Dave. We would have liked to munch on some of those cornstalks y’know.
And then there’s the broccoli …
The broccoli, a hearty F1 hybrid variety called “Packman“, first yields a big “central head”, which, after decapitation, quickly sprouts smaller florets from the sides. And after you pick those, more florets sprout from their sides …
So as the title of this post says, the broccoli just won’t stop. But I stopped it after one final harvest and then yanking all the plants. I used to throw them into the compost pile, but those stumps just don’t break down, so I dumped them in a heap not too far from the garden. That’s where I’ll put all the woodier stuff that just clogs up the compost. And check on them in a couple of years.
If you don’t harvest in time, the florets spread out and flower.
The deer ate the pepper plants. Luckily we’d harvested all the peppers already.
The brussels sprouts are finally reaching reasonable size. They’ve got another month. Frost won’t bother them.
From all the peppers and some of the tomatoes, I made a nice batch of chunky salsa Monday evening. Froze up about 6 quarts. There were a lot of jalapenos in it, so it should be pretty hot. Also some leeks, parsley, and garlic. I blendered up some of the dried tomatoes and onions and threw them in to thicken it up. Mmmmm.
Sunday was a lovely housewarming party at our daughter and son-in-law’s house. They had nearly a hundred people passing through throughout the day.