The garden is such a charming place. As I walk around watering or just taking a look at what is growing I am continually amazed at the endless beauty of the garden. It is so different each season and yet, they are all fantastic! I couldn’t begin to say “This is my favorite season in the garden.” As the season unfolds, I find that I marvel anew at the beauty I find no matter which season it is!
The winter squashes are harvested and waiting to be enjoyed. We like to cut them off the vine and set them in the sun for a day or two to harden. Then into storage they go to await a delectable soup or roast veggie dish!
A great recipe for Kabocha or Acorn Squash is to wash the outside of a large squash. Cut squash in half lengthwise. Scoop out the seeds (save these for planting next year!). Place the squash skin side down on a lightly oiled baking sheet. Drop a teaspoon of butter and a teaspoon of maple syrup into the opening. Bake at 375degrees for about 40 minutes or until the squash is soft when pierced with a fork. A perfect addition to Thanksgiving dinner!
The broccoli we planted last spring is continuing to grow at an amazing rate. One of them is over 6 feet tall! The leaves are more than 12″ long. Strangely enough, we still don’t have heads on these plants. We can’t figure out why they aren’t producing flowers. I’ve watered them, fertilized them with manure tea, the weather is cooler now…..If you have any suggestions let me know. They are beautiful plants so we will just leave them be and see what happens next.
Our fall garden is popping with color. The light at this time of year is magnificent. The sunshine isn’t quite as bright and the colors stand out more readily from the background. From the pineapple sage blossoms to the lovely crape myrtle leaves,
the pyracantha berries and the hyssop flowers; the red chard is a deep, rich color after the cool evenings and the newly planted brassicas show a delightful variety of greens. Even the leaves on the geraniums are an interesting shade of purple and green from the cold!
One of the most beautiful plants we have at this time of year is the Persimmon tree. It’s at the back of the property so I have to go back there to admire it. It’s leaves display multi-colored contrasts showing off its beauty. You can see here how many shades of orange, green and red are present in this glorious tree!
The pyracantha makes for a stunningly beautiful Thanksgiving arrangement for your table. Collect a few branches and arrange them artfully around a candle centerpiece or a collection of colorful pumpkins. Sprinkle colorful leaves randomly around and it will “Wow” your guests.
As you’re thinking about what to place on your Thanksgiving table, consider some of our freshly baked goods that are being offered through the Come and Get It feature of Sugi Garden. Here’s what’s available for ordering:
Midnight Moons (Gluten-free cookies)…………………$9/dozen
(Sweetened with molasses and honey)
Tahini Moons (Gluten-free cookies)……………………….$8/dozen
(Sweetened with brown rice and maple syrups)
Giant Chocolate Chip Cookies (1/2 lb.)………….$5 each
Silky Chocolate Pie…………………………………………………….$14 each Regular or Gluten-Free Vegan
(Sweetened with brown rice and barley malt syrups)
Chocolate Fudge…………………………………………….$4 / ½lb. ……$8/1 lb.
Chocolate Fudge with Walnuts…………………..$5 / ½lb…….$10/1 lb.
Contact me to order 5 – 7 days before pickup. Only local people. No shipping.
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