Greetings, friends!
It’s been quite the busy weekend, what with travel down the road and up a mountain for celebration of my younger brother’s wedding and birthday – congratulations to him and his wife! It’ll be another busy week ahead, what with catching up after said festivities and continuing to gather and process foods, as well as make room in our overfull freezer for winter peppers and other tasty things.
Although it’s supposed to be fall, the forecast shows no signs of cooling down anytime in the near future here, which is genuinely upsetting to me for multiple reasons. One, I love fall – it is the best season, no arguments accepted. Two, climate change, y’all, lest ye forget. Not cool (literally). It does mean, however, that the growing and harvesting season is still upon us, with peppers, okra, and other tasty garden goods abound! Have some pictures as proof:
Our moon flowers are actually blooming! 
And taking over the moon garden, just as planned.
A sea of squash! 
A squash hiding from the sun. 
And an almost-ripe squash biding its time.
Mustard greens! 
Brussels sprouts! 
Parsnips! 
Collards lookin’ fine. 
Kale!
Tomatillos doing their thing. 
The free tomato plants we nabbed from the nearby garden store are exploding now! They turn bright orange when ripe.
Banana peppers back with a vengeance since trimming back the giant marigolds. 
If you want one pepper plant that produces prolifically, get a poblano plant. This thing won’t stop. No complaints here.
A hearty welcome back to surprise borage! 
We let the morning glories flourish far away from our vegetable garden, because they’re pretty.
In other unpictured news, one of our broccoli plants is beginning to actually grow florets. Also unpictured is yesterday’s mow between the rows – the crazy grass taking over in the pictures of the brassicas above has now been tamed, in case you were worried.
Until Thursday, folks, happy homesteading!
The Crunchy Baker 