At this time last year our gardens had been finished for over a month, done in by an early two-day freeze. But this year, thanks to our tropical fall, they’re still cranking out the goodness.
We’re flooded with great fall veggies. We’re still harvesting chard, turnips, spinach, kale, collards, multiple varieties of Asian greens, arugula, broccoli, mustard greens, cabbage, cauliflower and more.
So far the only thing we’ve lost is the bok choy, and we didn’t lose it to cold. Instead, it’s been so warm it bolted, much to the delight of the bees.
But brown is the new green. Most of the fall colors are gone. The young beech trees and some of the oaks remain defiant, refusing to surrender their leaves just yet, but most of the trees stand bare now, ready for winter.
I’m thankful for the beauty and serenity of this time of year. There are no bugs biting us when we go outside. There is no weeding to do. It’s a mellow time, the calm before winter’s storm perhaps.