It has been a great year for peppers, beets, kohlrabi, kale, arugula, raspberries, peaches, hydrangea, dahlias, and zinnias. The garlic we harvested earlier is now dry and useable. We have processed and frozen gobs of tomatoes and in all sorts of ways for the winter, as well as raspberries and peppers. And there are more beets and peppers to come!
I’m grateful for this garden, my husband’s work on it, the beauty and sustainable deliciousness of it, and also for it’s provision. It brings us a terrific quality of life, and allows us to eat close to our values by lowering our carbon footprint. Plus, it has taught me so much about how to cook seasonally!
Check out the photos here of September 2020 from our garden. Both the food and the flowers have been wonderful. The Japanese anemones are spilling over our walkway, and the hydrangea you saw as white in July and August, are now kissed with varying amounts of color.