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Bringing in the Sheaves…Or Other Veg

September 18th, 2017

We’ve been having beautiful weather here in Maine, in the low 80’s during the day and in the 50’s at night. I was planning on pulling all tomatoes and peppers last week, but with the beautiful weather, I decided to leave them. I did pick all the ripe fruit, but decided to leave the unripe fruits on the vine/plants to ripen up.


My pumpkins and other squash are starting to ripen as well. I have been a bit worried about my ‘Musque de Provence’ pumpkins are a long season variety and they are just starting to blush with color. I’ve had my fingers crossed that the weather would stay warm so they would fully ripen. Everything else is coming along well, fall broccoli and lettuces are sizing up. The third planting of fennel will be ready in month or so.

These last months in the garden are always full of activity, which need to be balanced with work preserving all the bounty.

How’s the harvest coming in your garden?

3 Comments to “Bringing in the Sheaves…Or Other Veg”
  1. Lorna on September 18, 2017 at 12:41 pm

    Busy putting up tomatoes this week! And peppers, and zucchini, and. . .

    Quick question–I like the hoops you have in the picture of your lettuces. I’ve tried using the #9 wire hoops, but they get bent so badly and don’t hold up well. I’ve also tried using pvc, but didn’t like that options either. What did you use to make your hoops, and did you need to use a ‘hoop bender’? Thank you!

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  2. Kristen on September 18, 2017 at 1:10 pm

    I am knee deep in tomatoes this week; I’ve had a bumper crop this year. I want to freeze peppers and make more pepper jelly. Lots to do! I am hoping to get my beds cleaned up early and maybe plant a green manure for the first time.

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  3. Marina on September 21, 2017 at 8:27 am

    My friend grows Musqué de Provence on a patch she will eventually plant lavender in and she always has a couple for me. Last year we brought several in quite green with barely any color and they stayed in her greenhouse till December.
    We did try a green one but it was tasteless. The ones that turned the nice beige color were just as tasty as the ones that ripened before picking two years ago.
    It is my favorite pumpkin, for soups, for pumpkin pie, pumpkin mousses; the flesh is quite wet but after baking I put in a colander and toss it to drain before I purée it in the food processor and freeze it.

    Reply to Marina's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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