While we were on our two-week vacation, the garden was on the cusp of bursting with produce. We kept up with what was growing as we neared our vacation. Mostly. We told our friend who was house-sitting that she could take home all the cucumbers she wanted, but we asked that she chuck any ripe tomatoes into a bag in the freezer if she had the time and inclination. (I’d have offered our peppers, but she’s really allergic… so that suggestion could certainly have been misinterpreted!).
Our garden is looking full and vibrant, and I hope to start raking in more produce than I know what to do with shortly. (The answer, by the way, is can, can, can, can, can! Can everything! I’d have to have a lot of produce not to know what to do with it…)
The November weather is finally turning toward the crisp mornings and cool afternoons traditionally associated with fall though usually earlier in the season. We’ve been between 5 and 15 degrees above normal highs and have yet to have a real frost (at least two weeks overdue, depending on how you calculate it). Political commentary about climate aside (and I have strong opinions on it), the warm temperatures mean that veggies are still growing in the garden.