We're not the Only Harvesters

The Ornamental Kale blasts black against the white pickets and garden hoops. I'm really pleased with how it's performed and although sold as ornamental, this Kale is fine to eat, just not as tasty as some others out there. The nasturtium bounced back from the initial frost while Egyptian Walking Onion and baby garlic spike the foreground. It's time to take a seat.......time to sit, watch and listen. Can you hear the crows in your garden making a racket most mornings now? The squirrels are scampering through the forest mouths full of whatever it is squirrels store other than pine nuts. We had a little one munching on a cherry tomato the other day...so small and unafraid; the tomato looked as big as an apple clenched in such tiny claws. It's good for the soul, to take notice and appreciate the precious treasure around us.

Sometimes, I can get so focused on the jobs to be done, the prep for next year, the taking care of business before the heavy frosts and winter's arrival, I don't listen to what my garden is telling me, or look to see what nature is showing off...like Mr. Chipmunk stocking up for the long cold nights ahead. What if I hadn't been sitting, watching and listening? He was a highlight of my autumn day, with Olympic dreams, health maintained  on a diet of  Vitamin 'C' packed rose hips (Rosa glauca rubrifolia to be exact).

Olympian upside down pose

Vitamin C capsules for Optimum health!

We've been sifting compost the last few days..and by we, I mean the Captain..not me. However, the shifting of same was carefully done by Moi... gently shoveled under the hoops where seeds of spinach and winter greens were planted way way too late. Chard, Dinosaur Kale and Red Bull Beets are still providing crop. Sigh....Chocolate compost...the way to a garden girl's heart.

Mr. Chipmunk and I are thinking alike, storing food for winter. Today was spent blitzing kale and chard for soups; green confetti squished thinly flat in freezer bags. That way, it stores easily and I can break off bits of it's rich earthy robustness to add to wintertime soups. Meanwhile, I also tried a Kale Kimchi which needs a week or so to ferment. This fermenting business is new (again) to me, and seems a promising way to store a lot of vegetables. Yes, I've pickled things in the past, made cider and baked bread, but there's a whole world of ferment out there I haven't accessed yet.

The cold framed raised bed also received a nice dressing of compost. This is our second winter trying to extend the season with fresh salad greens and it can be done! Niki Jabbour will soon have a book available through Storey Publishing and I can't wait until it's out in December. Hers is a Nova Scotia experience so it appeals greatly to me, although the book itself is for all regions.

Meanwhile, The Cap's gone all tired with the work he's had to do......The poor man needs a rest.......

Happy Halloween!