November in the Garden

*Note: In light of the election results, seasonal rhythms, gardening, and food might seem unimportant.  My thoughts: to most effectively champion the causes we believe in, it is crucial that we stay grounded, healthy, inspired, and strong.  When we take time to nourish ourselves, we will find greater success in our work to make the world a better place.*

November is the month to finish up any last “to-dos” in the garden.  Though many of the tasks could be done in the spring, checking them off the list in November is a great way to close the growing season and set yourself up for an easy start to the next one.  November is also a more relaxing time to preserve any last vegetables and fruits from the garden, enjoy stored harvest, relax by the cozy fireplace, and take a bath!

I’m feeling tired but pleased after our first year gardening at our new home.  Years spent as cow pasture, Southern facing slopes, loamy soil, and high ground water all contributed to a huge harvest yield.  Of course, hours and hours of spring time weeding and early summer pest control helped too.

before-garden-to-bed

The garden after our first hard frost

We put the garden to bed this past weekend.  This involved pulling dead material out of the garden and piling it into a compost heap, thoroughly weeding the beds that work best for early spring planting, and covering bare rows and paths with grass clippings and hay.  Our garden site is exposed, so covering the beds with mulch will help keep our topsoil in place and protect it from being washed or blown away by the winter elements.

fallen-and-standing

The fallen (unripe tomatoes and watermelon) and the standing (kale and Brussels sprouts)

compost-heap

Dead plant material to be composted

after-garden-to-bed

Cleaned up and mulched garden rows, garnished with flourishing kale and hanging-on calendula and fennel.

In order to completely clean out their row, I harvested the last few cabbage to make kimchi.  The next day I chopped and pounded the cabbages along with ginger, garlic, turmeric, hot pepper, black pepper, and salt.  img_6813

After all that pounding, I decided to rest.  Out of curiosity, I started scanning back through this blog, reminiscing about the growing season and remembering the projects, harvests, and beautiful scenes from the past year.  What a surprise to discover last November tenth’s post: November in the Garden and Kitchen.  The subject?: Putting the garden to bed and making kimchi!  For me, this serves as a happy reminder of how settled into our new home and environment we are.  Today I am grateful to feel in synch with the natural rhythms of the home, yard, garden, field and forest I call home.

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