End of the Harvest

Already the leaves are turning yellow and falling from the trees.  Sadly, yesterday I raked about 5 large piles worth.  The tomatoes and other goodies in my garden are probably going to get hit by frost this weekend, so I'm going to harvest what I can on Friday.

It has been a very wet September.  A good part of the East Coast has been ravaged by hurricanes and more rain, rain, rain.  My pumpkins are still turning orange, but quite a few are ready to be turned into pumpkin pies.  I have a feeling that my flower garden will meet its' end soon, as well.  In the next few weeks, I'll have to unearth the dahlia bulbs so I can replant them next year.

I also have to figure out where to plant my tulip bulbs.  They should be planted within the next couple of weeks.  I'm looking forward to expanding my flower and vegetable gardens next year.

Vegan Mofo Recipe, 2: Last of the Harvest

I love fresh veggies.  After years of moving, I often fantasized about having a large garden.  The growing season for garden veggies ended a month or so ago here, which makes me sad.  I love the Catskills, but the short growing season makes me wish I settled somewhere warmer.

This Halloween weekend, my husband, son and I traveled to southeast Pennsylvania to visit family and friends.  The growing season lasts a few weeks longer and my parents have a garden, so I was much appreciative when Mom loaded us up with hot and sweet peppers, cherry and roma tomatoes, oregano and rosemary- all straight from her garden (which is organic).  Also scored Mom's homemade pickles, which are my son's favorite pickles in the universe.  If that weren't enough, organic gardener/cook extraordinaire, Debra Parry, gifted me her delicious hot relish.

Today I was finishing up the last bits of the harvest down south and made a delicious vegan lunch.

Here's the recipe, serves 1:
Saute 1/3 small green pepper (strips) and 1/2 small onion (1/2 inch slices) in olive oil spray on medium heat until soft and mushy.  Mash 1/2 small avocado with 1 tsp. mustard.  Spray 2 slices whole wheat bread with olive oil spray and lightly toast.  Spread avocado mixture on one slice and 1 TBSP hot relish on the other.  Layer thinly sliced tomatoes (2 slices is great), 1 lettuce leaf, pickle slices, and pepper/onion mixture.  Open wide and enjoy!





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