It’s really, really fall! Time to take millions of Instagrams of your feet in boots and your hands in mittens, preferably holding a pumpkin spice latte! But first… FIRST! Let’s talk about gardening.
I like to review my successes and failures at the end of each season. For learning purposes, you know. One of my failures this year was a leafminer infestation on my chard. I wasn’t sure what was going on, but I used the always-helpful “What’s wrong with my plant?” resource and sure enough, it turned out to be leafminers. The leaf shown in the picture has multiple things going on, because I also noticed towards the end of summer that goldfinches were landing in the tank and picking at these leaves, presumably to get those tiny worms.
Anyway I think leafminer season is over now because my chard perked up a bit this week. So today I cleared out all the junk in my main stock tank and moved a bunch of kale in, from various places in the yard.
I have a hoop house that fits on top of this tank; I will add it in a few weeks when it starts getting really cold. We haven’t even had a freeze here in Minneapolis yet, so this has been quite the long growing season. I should be able to extend my harvest quite a bit with the hoop house, but I’m not expecting much more growth out of anything.
While cleaning out the tank I found a bunch of these coconut coir seed starting pods that I planted there in March. I had used them to start a bunch of greens indoors. Looks like they basically did not break down… at all. So many products that promise to break down in the soil do not actually do that in one growing season. It would have been better to cut these all off with a scissors at the time of planting, as the clerk at my favorite garden store suggested when I first bought them.
Another thing I learned this year (every year?) is: nature truly does abhor a vaccuum. If you have a blank spot in your garden, it will fill with weeds over… and over. I added a large new perennial garden in front this year, and because the perennials were still so small, it got very weedy. Just as I was beginning to feel overwhelmed with it all, I remembered to take 5 steps north and look at my established flower beds. They hardly need any maintenance at this point, because there is no room for weeds to grow. Picture, above: Autumn Joy Sedum, which is in full gorgeous bloom right now. It is not a native, but I still recommend it because bees love it and.. well, obviously, it blooms in autumn.
Speaking of fall blooming plants: my purple dome asters are spectacular this year! This one was covered in honey bees today. You’re welcome, local apiary owner! Purple dome asters *are* a native, and so easy to grow. Well-behaved too. (Meaning: they won’t spread like weeds all over everywhere.)
Another success: we’ve been eating all the potatoes we can hold out of our community garden plot for two months going strong now. And the most successful variety? Some red ones that we planted from a handful of co-op potatoes that had sprouted in our cupboard. Go figure. I think I know where I’m getting my seed potatoes next year…
But now on to the MAIN AUTUMN EVENT. Pumpkins, of course! I grew Long Island Cheese pumpkins for the second year in a row because aesthetically, really, they just can’t be beat. They also taste great. These five are our prettiest of the bunch. I put together a little autumnal display on our coffee table last weekend and within 3 hours the table was full of homework, Harry Potter books, Pokemon cards, you name it. So here it is: an autumnal display IN A REAL HOUSE.
We also had a few pumpkins that were *NOT* pretty. You can even see the moldy patch on the bottom one. They got attacked by squirrels, slugs, you name it. But each one was still mostly good, so I was determined to still use them up. And that’s what did today. Step 1: Cut them up with a very large knife.
Step 2: Arrange them in pans. I usually cut pumpkins in half and bake them cut side down (so they don’t dry out), but these had to be chunked up to get rid of the bad parts. Put in 350 (F) degree oven. Go out in garden and completely forget about pumpkins baking in oven.
Step 3: smell the pumpkin baking from outside and take them out of the oven. Let cool for a while. Scoop into ice cube trays for freezing. (Once frozen, transfer to gallon freezer bags.) I like the cube method; you can take as much as you need this way. It takes 5-8 cubes to make a cup of pureed pumpkin, depending on the water content of your particular squash. Also: I don’t always puree the pumpkin before using it. Pies: yes, puree it. Breads: nah.
Step 4: assemble the ingredients for a Pumpkin Spice Latte.
Recipe: Pumpkin Spice Latte (for one)
1 1/2 c. whole milk
2 shots of espresso
2 Tablespoons pumpkin
1 Tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 pinch nutmeg
(Or 1 teaspoon “pumpkin pie spice”)
Gently heat the pumpkin, milk, syrup, and spices in a sauce pan over low-med heat until nice and hot. Whisk frequently so your milk doesn’t scorch.
Step 5: Immersion blend your milk and pumpkin mixture. This gives you a nice frothy top. You can skip this step if you’re using already-pureed pumpkin.
Finally, the most important step of all. Step 6: Take a selfie with your pumpkin spice latte and post it to the social media channel of your choice.