Fall is here.
Over the past two months, we’ve been able to take full advantage of our garden—all the summer vegetables have blessed us with a bountiful, flavorful harvest. So far, we’ve harvested nearly 500 kg of tomatoes, which we’ve served fresh and preserved for the winter. But the days are getting shorter again, and you really notice that when growing vegetables. Eggplant, zucchini, tomatoes, and cucumbers are becoming scarcer, but new, even more flavorful varieties are starting to appear.
For me, fall brings the most intense flavors to the table—from celery, both stalks and roots, to all kinds of cabbage and even our special Habanadas (a cross between snack peppers and habaneros —so you get the unique flavor of the habanero but with zero heat). Over the next few weeks, we’ll be harvesting cauliflower florets (Fioretto), green beans, spinach, peanut arugula, a wide variety of radishes, and much more.
We also used the time to continue redesigning the garden and make it appealing to both humans and animals. We dug out the pond, lined it with new liner, and planted it with new plants, and our perennial flower meadow has been blooming for many weeks now (all of the flowers are edible).
Mentally, though, we’re already in the thick of our winter planning. The plants and seeds for our winter crops have already been ordered and are gradually being planted both in the plastic tunnel and in the open field. Here you can look forward to winter purslane, buckhorn plantain, arugula, lamb’s lettuce, and fresh, young carrots. All freshly harvested from the garden and served directly in our two restaurants!
