Eating in the Garden in the Fall

Bob Bauer

September 23, 2016 (Last Updated: March 06, 2023) | Reading Time: 2 minutes

September 19, 2016

The cooler evenings have slowed the cantaloupe ripening way down, and the honeydew leaves are turning yellow even though the melon aren't ripe get. The zucchini has slowed from its maniacal pace to reasonableness. I'm going to close up the greenhouse to see if I can get the Malabar Spinach to continue. Cotton ball clouds are forming in the evening sky letting us know that rain is on the way, and the chill wind feels like a warning..

Get the woodpile covered. Drag out your old sweaters. It's probably best not to water in the evenings this time of year because the dew will keep the leaves from drying out..

September 22, 2016

The blossom end rot has gone away on my tomatoes since the birds got the hay mulch spread out around them, just in time for the cool weather to slow down their ripening. It's amazing how many we will eat when there is an abundance, and how we start missing them as soon as they start to get scarce. The same thing happens with lettuce. When I can pick it by the handful, I'll eat it by the handful. It's getting skimpy now too..

Luckily the pears have started ripening so they can take up the slack. I realized while trying to pick out a ripe one that it's better to eat them before they are totally ripe so as not to get lots of fructose. It's crazy that we are getting too much sugar in our diets when it's a necessity for existence. Too much of a good thing..

September 23, 2016

The eggplants are ripening. I don't know why we grow them every year, I don't even like eggplant. People use it as a meat substitute so every time I eat it I think I'm getting cheated out of meat. There is always lots of different spices used, so I don't even know what it tastes like. Could probably use cooked cucumbers instead. What's worse this year is they aren't even purple..

It's a white eggplant. The purple color was its only redeeming quality and someone took the time to mutate it to white. Someone also engineered cauliflower to be yellowish. They call it cheddar, but it just looks like old cauliflower that you should have picked a week ago. Maybe people are just passing off their mistakes on us..

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