The valley is awash in a sea of ripening tomatoes. At one time it was acceptable to pick tomatoes every week or every 4 days, but that time has come and past. It’s become one of those occasions when all hands are required on deck, to pick, and pack this win-fall of healthy food. I try to help as much as possible, but the work continues even when I’m at work. My Mother, Sisters and Davie have been picking and washing off the tomatoes the last few days, and the cart above is full of tomatoes thanks to their effort.
I was told that if I would have stopped by while everyone else was helping, they were planning to pelt me with mushy red projectiles as I headed towards the front door. I’m reasonably sure the statement was in jest, but I’m glad I didn’t get to find out first-hand.
I was showing my niece, Jessica, and my nephew, the little gardener, just how much food we had produced in our garden. I’m sure both of them were just as amazed as I was to see sooooo many tomatoes.
Some of these tomatoes still need to ripen, while others have already been packed away in jars. The boxes on the floor to the right contain mostly canned tomatoes, some spaghetti, and a few boxes of other things.
The blue box labeled “Light” contains Pennsylvania home grown plums. They were a gift from a neighbor, and I hope to start a bunch of little trees from the pits.
There is life beyond tomatoes however, and it starts with my other big crop for the season: Peppers. The ones shown are still a bit young, but I picked them anyway. There was a tiny chance that a frost was coming our way, and I didn’t want to loose out. While picking, I may have found a pepper plant that rivals Chablis Hybrid peppers in production. I don’t know what the name of these peppers are, but I planted them at least two weeks after the rest, and they are producing comparable amounts of peppers. I’ll be saving the seeds from these long green peppers and replanting them next year.
I’ve also been busing saving even more seeds. The peas that died a month or so ago left lots of seeds behind in dry, blackened pods. The trick to saving them for next year is simple. Take them out of the pod and keep them dry. I’ve been doing the same thing with my Ying-Yang Beans and Brown Crowder Beans. The Ying-Yang beans have been more of a pain to shell and so, I haven’t yet freed them from their pods.
My “Dwarf” Bananas are still growing very well, but with no sign of edible bananas. One of the plants is about four feet tall, and the other is at least five feet. They collect more light in my kitchens bay window they they let past, and I’m wondering what I’ll do in a few years when they have grown to the ceiling ? I guess I’ll have to add on a new tall sun room.
The best part of a garden is the hope it gives you in the spring, and the reward it provides you in the fall. I wanted to eat something good the other day, but I’m about sick of lettuce, so I decided to make a salad without lettuce. Instead, I added some Swiss Chard, colorful tomatoes, cucumber, celery and onions. Add to that a touch of Extra Virgin Olive Oil, and you’ve got yourself a snack that would make any gardener smile. I was quite proud to notice that only the olive oil was from the store; I planted the seeds that grew the rest.