Sunday, September 25, 2016
About three years ago I went to a grafting workshop at a nearby cider orchard and came home with what looked like two dead sticks wrapped in an elaborate bandaid.
After planting and tending and worrying, this year I have a healthy four foot tall tree with a collection of deep red Arkansas Black apples, a unique American variety that dates back to the late 19th century.
Arkansas blacks keep well and grow sweeter with storage but they really shine when added to pies and sauces for unique layered apple flavor.
Wednesday, September 21, 2016
We added two more beds to the vegetable garden this year. Even though I got a late start the plants grew wild and bushy (and drooping with fruit) while I was out of town this last time (James calls it "The Heart of Darkness"). So wild it's almost hard to find the edible bits, but with a little searching I have the garden I've always wanted. I can walk out to the beds, find enough beans for dinner and come in and cook them. So fresh so tender they don't need any enhancement. A little salt, a drizzle of olive oil and dinner is served.
Tuesday, September 20, 2016
A beautiful Speckled Hound pumpkin on the vine.
Sweet tasting thick flesh and a beautiful display, our nearly forgotten pumpkins have grown up and through summer squash, beans, tomatillos and beans (some are even hanging on the trellis). We have 5 fruits on our one little vine almost ready for soups, pie and maybe as a last minute coach for a last minute princess.
Fall looks better and seems closer every day.