My to do list for the day before the first snow of the year:
I didn’t get to do any chalk art on the sidewalk but the kids did. I love sidewalk chalk art and cave paintings, because I’m primitive.
This time of year, my in-laws in Iowa are harvesting corn with giant, sophisticated combines (or whatever they are). The grain goes into silos several stories tall (I think) or maybe it’s made into fuel or corn syrup. The big green tractors are amazing. They are all green because these are John Deere people.
At my house it’s not exactly like that. My garden is slightly smaller than a combine. I gathered five kids, who are also sophisticated, but kind of small. Then I gave them boxes, locked them in the garden and told them not to come out until all the tomatoes and beans were picked. I ended up staying in there with them to make sure it got done. Actually I picked the ones they missed. They found this fun, like an Easter egg hunt. They whined a little (“Mom? Can we have root beer?” “Auntie, I think we’re dehydrated” – not actual quotes) but we came out with 70+ pounds of usable produce. Then I gave them lunch, cake and root beer, so don’t alert CPS.
It was 77 degrees and sunny, but snow was coming in that night, so everything had to be brought inside. The weather pattern here is like this: it’s warm and sunny, then breezes bring in an agricultural smell associated with the cow towns to our north, then it snows. And that’s what happened Sunday. Now it’s warm again and the cycle may not repeat for another week. Fall in Colorado is less dramatic than spring.
That’s it for the season, except for greens which grow almost all year long. The mustard and cilantro has re-seeded itself and sprouted. Most tomatoes are green and will ripen indoors. The experience of eating them raw isn’t the same as it was in August or September but it’s still good. I cook and can a lot of them as they ripen. I blended a mix of all the varieties and cooked them down to about 2/3 their original volume and added only salt before canning. Some I canned whole to see what they’d be like, but I think cooking and reducing them is a more efficient use of space. Some are just sliced and frozen. The total weight of tomatoes harvested for the season is 179 pounds.
The beans pictured were blanched and pickled. So now what do I do? Wash, dry and save seeds to plant in a few months. I actually do other things too. In fact, the other things are the vast majority of the things I do, they just aren’t nearly as exciting as vegetables, or if they are as exciting I’m not publishing anything about them.