All Things Green

Indeed, Autumn is what we have. Daylight hours tell us it is Autumn but the temperatures have been another matter. We turned the air conditioner back on – for the last three days – for temps in the mid to high eighties. Eighty seven today and a dry hot wind. The worse possible scenario for leafy greens trying to get a hold in the ground. No rain, again, for over a week.

I feel like the garlic went in the ground a little too early and hope this heat doesn’t do something weird to it. I also planted some shallots for the first time and have high hopes for them. It seems I am constantly running across recipes that call for shallots and never have any so there ya go. Shallots.

 mature okra pods are drying to use for decorations.

Mature okra pods drying to use for decoration

This is the second batch of okra drying for a fall decoration. They make great rattles too if you get them big enough and the seeds will dry properly. I also have fantasies of making some Christmas cards using a cut piece of okra as a stamp and making stars on card stock. Sounds kind of childish but what the heck. This is the very last of the okra! Well except for what new growth is coming up from the leftover stalks that I cut out quite a while back. Who knew okra would grow back like that. If the next two expected night time lows in the forties don’t kill it I expect it will crank out a few more pods. Stuff is tenacious.



This couple of Ping Tung eggplants are awesome now that the flea beetles aren’t eating it up. Couple to a few eggplants every day or so is just right! I chop them up and saute to add to pasta salad or scrambled eggs or soups mostly. It is conceivable there will be enough all at once to make a batch of baba ghanouj before they succumb to the cold. If we get any cold.



These three jars contain 2 pounds of jalapenos and organic cider vinegar ground to a slurry in preparation to make a batch of salsa. The recipe is in the Ball Blue Book listed as Jalapeno Salsa. The first batch I made was so delicious and not nearly as hot as you might think. Just right. Remember to use freezer jars when freezing liquids. These are being held in the freezer until I have time to make the salsa. Just another one of my fantasies…cold weather and snowed-in time.

Arkansas Black

Arkansas Black

We accidentally bought too many apples. Don’t ask. It happens. We also accidentally bought too many potatoes but that is another story (they will easily can). Aren’t these Arkansas Blacks just stunning! I took dozens of photos of them. We wrapped each one in newspaper and stored them in the fridge for later eating. The other box of el Cheapo seconds we got at the local apple dealer all became applesauce and mighty fine applesauce I might add.


It’s a peeper!!

I was born in Arkansas and I have lived in the Ozarks for the last thirty plus years and all that time not once have I ever seen a peeper until the other day! I walked right up to that big old okra plant with the limb loppers in hand intending to cut it right down and there sat what appeared to be Prince Charming in all of his finery, err disguise. Or his sister, I know not which. It stopped me dead in my tracks because the green he exuded was magnificent. He shimmered. I also thought of Elphaba. Never have I seen anything quite so beautifully green except in Oz. Here is a closeup.

Elphaba or Prince Charming in disguise - take your pick

Elphaba or Prince Charming in disguise – take your pick

You should be able to see that this was the highlight of my week.

Other things of note; we had a marvelous steaming pot of fish chowder in celebration of (hopefully) anticipating cooler weather. It could work. I washed my truck that had been unwashed for just over three years. It rained the next day after a 29 day dry spell. Don’t judge me. I made a rhubarb pie yesterday after re-discovering the frozen rhubarb. Most of the summer crops are out of the garden. Most of the fall/winter crops are in. Still to plant is pak choy, more carrots, radish etc. We will be eating kale next week. And thank you to Tonia for sending along the seeds! I look forward to planting them next spring.

Have you put your garden to bed or will it stay up all winter to see fresh green things for your table?

signature, Sarah

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4 Responses to All Things Green

  1. Tauni Whitley says:

    Do you actually have a rhubarb plant successfully growing?? I have been trying for 5 years to get one started … NADA! they spit out a few leaves but nothing to crow about … I miss rhubarb!! Do you have a secret??

    • S says:

      I do not currently have rhubarb but I did have a bed of rhubard for years until a 9 inch rain (in four hours) washed the bed full of sand and killed them all. They are tricky to grow very far south as you are. I think they really need the cold of winter and that has been sparse here. They like a heavier rich soil, but well drained, and a little bit of shade especially in the heat of summer. The heat is pretty hard on them. They will send up a firm seed stalk that should be immediately removed. Here’s a good link that I found.
      I LOVE rhubard but don’t get to have it much since we are cutting waaaayyy back on the sweet things. Good luck!

      • Tauni Whitley says:

        Hey Sarah 🙂 Thank you for all the info!! I’m sorry to hear you lost your ‘bed’ that really sucks! When I lived in Colorado … it grew like a weed in our yard … I could hardly control it … we had rhubarb like you guys have rocks!! I come here and it is like looking for gold! I wish I had appreciated it more:( I will go read. My poor … sad … small little plant has been there for 3 years now (this is my 4th try in 20 years) but never gets more than a couple of leaves on it and the stalks are like sticks! hard and tasteless .. nothing more than something to poke you with.

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