Weekly Garden Update: October 3rd

We had almost 7 inches of rain in the past 7 days.  Yes the ground is wet, but the previous 7 weeks of no rain has allowed the ground to quickly absorb nearly all the surface wet.  We needed it.


Another watermelon from last week wasn’t ripe again.  We don’t know why, but it’s a tad disappointing to cut it open and find greenish-white-pink interior on a melon whose stem died.  We have one more good hope for a ripe watermelon from this crop.



We harvested some butternuts; these are all the volunteer ones.  Between the volunteer tomatoes, cucumbers, and butternuts we have gotten a decent harvest out of seeds that apparently survived the worm farm and got mixed into the soil.

Volunteers of America

We cut up and ate the first butternut-type squash that we had that big picture of about 3 weeks ago.  It is a lovely color, almost like cheddar cheese when cut into a slab.  We roasted some of it in the oven the first night and the flavor is amazing, I can’t remember when I had a better squash.  I was worried that I’m gonna get tired of squash pretty quick, but not with taste like this.

Big squash

We’re putting the rest of it in a crock pot stew today, with locally-raised, pastured, sustainably-farmed, antibiotic and hormone free, humanely slaughtered stew beef, and our own peppers.  Yeah.  The last time we made this it was really good, and I have high hopes for this one as well.

Peppers are really a bounty crop this year.  I’m making another batch of Swamp Mud Hot Pepper Jelly this week, and I’m going to make a milder batch with just jalapenos, cayennes, anchos, and sweet peppers in hopes that we can give some to folks who like their pepper jelly a wee bit less hot than napalm.

We’re still getting a dribble of green beans, though I think they’re finally starting to give out.  We have some green tomatoes still, and we harvested field peas and butter beans again this week.

Some of the harvest

A lot of the herbs recovered quickly this week with the rain; the sage, tarragon, rosemary, and oregano all have new life.  The basil has apparently mutated into something that thrives on all environments and can consume all matter, it just won’t quit.



We’re going to harvest more greens this week, mostly mustard, and braise them again.  It’s nice to have some of the fall crops starting to kick off.  More planting today, with lettuce, cilantro, and getting the garlic boxes ready.

October will be garlic month!  We had such a great harvest this year of garlic that we are able to plant from that, and won’t need to order any more.  This brings up something that occurs to us frequently.  Now that we are growing so much on our own, not only have we quit buying much from the conventional grocery stores, but we have needed very little from our local produce farmers this year, and this summer we barely bought anything from the farmer’s markets because we had it ourselves.  We’re saving lots of seeds from things that did well, and therefore our seed purchases as of this year will be reduced as well.  If everyone tore up their grass yards, and planted produce and orchard plantings, how much would it end up affecting local farmers?  How hard would it hit the major agri-business producers?  I’m thinking a lot – in both cases.  I haven’t noticed any of our 10 neighbors cutting down trees and planting over their yards, even with our “good” example to follow, so this probably isn’t happening anytime soon.

Here is a picture of the Chinese mustard growing from seeds we got from meemsnyc .  We look forward to doing more seed exchanges with folks, if you want to be involved, email us at foodgardenkitchen@gmail.com.

Chinese Mustard

Garden 3

Garden 2

Garden 1


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3 Responses to “Weekly Garden Update: October 3rd”

  1. Barbie Says:

    Your peppers look wonderful, and as I am still awaiting my one and only butternut, I am jealous that you have already eaten yours! (and stil have some left)

  2. kitsapFG Says:

    That volunteer butternut squash looks perfect. Since you have a nice bounty of it – I would recommend you give Sandy’s squash and bean soup a try. You can find the recipe here:


    It really is a great recipe and works with any nice winter squash – but butternut is the best for it.

  3. Daphne Gould Says:

    Your squash look delicious. I still haven’t cut my one solitary one open. I figure I’ll save it for when the garden is no longer producing anything.

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