Harvest time is in the smell of the air and in the cool nights. My favorite time of the year (along with spring, summer, fall and all but a month and a half of winter).
I continually struggle to find the right balance of crops to grow for storage and crops to grow for fresh eating. Haven’t found it. Probably won’t.
Our freezer, unfortunately, is finite, and there needs to be room for ice cream. I don’t own a pressure canner, so that limits what can be preserved without refrigeration.
This year I’ve only been overwhelmed by beans. The broccoli, cauliflower and kohlrabi were perfectly proportioned for our needs. The garlic was also spot-on. The corn’s still coming. I’m not sure about the dry storage vegetables yet, the potatoes, onions and carrots, because they went in late and I haven’t pulled them yet. Above ground they all look promising.
The pickling cukes are a bust, as I’ve mentioned. That hurts, because next to tomatoes, pickles are my favorite garden result. Insult to injury, the batch of pickling cukes that I was able to save, I butchered. I started with a half batch recipe and by the time the brine was made, I’d forgotten that I was halving it. Result: pickles made of basically pure salt. Inedible.
Gardening is about both sameness and unpredictability. That’s why I’ve never lost interest, not even for a season. I know what SHOULD happen, and I don’t know what WILL happen.