Winter is coming.

I didn’t want to watch that show, but whether or not I did, winter still comes. For now, anyway.

Our first frost of the season is expected tonight. Three years ago next week we even had snow! No snow this time, but still, it’s crisp and cool and time to tuck some pots into the garage, some inside by the sliding door, and cover the wilder (aka in-ground) tender growers with blankets and buckets and such.

My daughter’s peas are as tall as I am and have yet to flower. They’re not getting away from my little pea-aholic that easily.

Soak it up, Peas. It’s about to get dark…
And cozy.

I actually got two little yellow squash before tucking the plant under a quadrupled row cover. (Or was it octupled? Surely that’s not the actual word.)

The cilantro, chard, and lettuce all had a strong harvest today to reduce any potential loss and reduce the size of cover they required.

One strand of peas (mine) got a hug from a hoodie of mine that’s drinking age. (Picking as many peppers as I did caused me to shed the hoodie and I thought, why not?)

I’m sure we’ll be stringing peppers and nibbling lettuce tonight and tomorrow, cozy and warm in our snug little home. I hope each of you are starting the same, with a little glow coming from within when you think smiling thoughts.

And now for homemade turkey soup…

Overlook.

Too small to see yet are the Red Russian Kale, Lacinto, and carrot sprouts. The spinach is hiding to the right of the post.

Freshly compost mulched and watered: the bigger cabbages, broccoli, Brussels, rutabaga, and some peas not perpetually topped by the rabbits.

It was a glorious weekend and this garden visit capped it off nicely.

Munch crunch.

I’m glad my peas are delicious. Normally, I like to sauté the shoots in some butter or oil, add salt and garlic, and eat them warm.

A gardening fellow, perhaps with floppy ears or a skin-like tail, is continuously insisting they are best eaten fresh, crisp, and raw.

I’m looking at two weeks of utter free days with usual evenings before the holidays are here. Then daycare will be over and I’ll be starting a brand new use of my energies: stay at home parent.

All and any tips, guides, or suggestions very much welcome, especially if they’re for a parent who needs a balance of space and quiet, avoids shopping, and can’t eat most of the things that baking most days would create. (I’m missing baking, homemade bread, pie, and holiday cookies a lot these days, can you tell?)

Uprooting

In a short few weeks we’ll have moved. Back to where we came. Three miles west.

To ready the house, to sell the house, to greener pastures in the form of better schools and shorter commutes.

I may not have a garden this spring. Or I may be keeping this one up for months, housing market dependent.

But I’ll bring some along for the ride, like this 4 year old chiogga beet.

While others will be gone before the house changes hands.

Any tips on moving asparagus crowns into containers for a few months?

And then, we reap.

With these from feet away and peas in the salad picked moments before, our meal is made.

The beans will be ready for a first pick tomorrow or the next day. The peas will have their last harvest the next day or tomorrow. The tides turn with their speed. The earth spins with hers. The garden moves at its own pace. I’m merely here to watch it turn.