October in the Garden

autumn-breakfast

Autumn breakfast treat: chai, cider donut, and cinnamon apples

Fall is certainly in the air.  Colors have changed dramatically in the last week, and we are now in peak foliage in the Champlain Valley.  According to our climate zone, we were supposed to get a frost by October 1st.  However, the end of the growing season has been unusually long and the garden is still going strong.

We are learning more about our property’s micro climate and have been surprised to have escaped several frosts that nipped our nearby neighbors.  Last Friday temperatures were projected to dip below freezing, so we did a big harvest and covered up the plants we wanted to save.  The next morning revealed a frost so light that even the basil was spared.  Our airy southern sloping garden seems to keep frost from forming on the plants when temperatures hover around freezing!  Though I am excited for the ongoing bounty, I’m also starting to feel tired and ready for the growing season to come to an end.

frost-harvest

Big pre-frost harvest – so many watermelons, peppers, and butternut squashes this year!

survived-the-frost

We escaped another frost! Blankets drying and garden still going strong.

Foliage isn’t waiting around for freezing temperatures.  In the past week, trees in our area have turned dramatically.  The hills are tinged with reds, oranges and yellows.  Forest walks are stunning and smell richly of fallen leaves.  Vibrant colors surround us.

changing-colors

Sugar maple beauty: from green to red in a week.

autumn-house

Our house peeks through the foliage – the view as I make the final decent down Mt. Philo.

autumn-colors

A few fall forest scenes.

mid-oct-meal-prep

Mid-October pesto and veggies!

In the kitchen, it seems like it is still August.  We continue to have bountiful peppers, broccoli, beans, leafy greens, tomatoes, and fruit to play with.  We certainly got our fill this season.  Soon we will transition to winter jackets, squash, parsnips, and frost-sweetened kale and Brussels sprouts.  I’m ready!

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