It’s that time of year–fall-colored leaves are brilliant on the trees as well as covering the earth, the garden is winding down–days and nights are getting cooler.
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It ’s that clip of year – twilight - colour leave are glorious on the Sir Herbert Beerbohm Tree as well as treat the earth , the garden is winding down – days and nights are get cooler . We are supposed to be slacken a bit and turning in , however it is challenging because we have so many project and all of the garden bounteousness to do something with ! Here ’s what ’s go on in my garden and kitchen …
It is a joyous and originative time of year and I celebrate the fruit of the land . This is the first time that I can think of in all my horticulture years that I am harvesting tomato , chiles , herbs and flowers in late October – it is nearly November and often by now we have had many punishing frosts in my zona 7 region . This intend that I have marigold , zinnias and nasturtium to decorate my Day of the Dead and Samhain tabular array . I love having these colorful blooms to adorn the planetary house this time of year .
I have a boxful of green tomatoes that I need to enfold in newspaper . Chiles have been drying and I have a large bag in the electric refrigerator that I need to make salsa and fermented chile with . I have many herbs dry – hanging from rafters and drying in the oven with just the brightness level on .
I have been get vinegar – both estragon and savory vinegars are annual favorites that I make every class . I made a ruby red opal basil vinegar and a burnished orange genus Nasturtium and tarragon vinegar too . And then I did a wineberry and Malus pumila cyder acetum for making a shrub and another with Rubus phoenicolasius in blank vino vinegar with a vanilla bean which bring in an exceptional condiment that makes my salivary glands secrete just think about it .
I ’ve also infused Pimpinella anisum Hyssopus officinalis ( keep herb of the year 2019 ) in acetum , although my anise plant hyssop - infused vodka is yucky good . In prep forRubus , Herb of the Year 2020 , I ’ve also made a wineberry and vodka infusion , which will become a cordial and a blackberry bush and lemon balm brandy that needs no further additions .
My acquaintance Gayle Engels make for some Douglas fir from the Pacific Northwest and I infused some in local honey and also made a Douglas fir tree sugar that is amazingly fragrant of citrus fruit and resin – I am just guess all of the things that I can do with it ! I also gathered a fate of sumac and have a sumac sugar afoot ( accept about 6 weeks ) and inspired by a recipe in the informative and inspirational bookForage , Harvest , Feast : A Wild Inspired Cuisineby Marie Viljoen ( Chelsea Green Publishing , 2018 ) , I made a maple and sumac syrup which I reduced down to a dressed ore that is intense ( in a good way ) and will be treasured and used meagerly like my homemade pomegranate molasses .
Everyday is a new and exciting dangerous undertaking in garden - to - kitchen alchemy – and it is challenging as to what to make next . assure me what is bump in your garden and how you are preserve your garden bountifulness !
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Homegrown and homemade array of goodies from vinegars and tinctures to sugars and dried herbs and chiles. Click on other pix to enlarge and read captions.Photo/Illustration: susan belsinger
