These zinnias were blooming all summer. I can't tell you how much I/we enjoyed these cut flowers inside and growing in the garden outside. They will definitely be grown next year.
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We pulled the last of the summer veggies last weekend. It was just in time as we are expecting a freeze tonight. We still have a few tomatoes, beans, okra and peppers out but we're not too worried if we lose them. It's just that time of year. We did pull up tons of basil and I've processed about 10 cups of pesto! That's basically all we have in our freezer.
Most of our fall/winter greens are growing great. We eat fresh salads and cooked greens daily.
LOVE IT! I guess my tastes have changed, right mom? I can't imagine loving greens this much as a child, but they are literally my favorite part of dinner now. What's wrong with me:) I love the raw kale salad with vinegar and oil and slightly cooked collards with sauteed onions and tamari sauce. Here's a close up of the swiss chard and lettuce. We have red leaf, romaine, and butter crunch scattered in different beds.
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More lettuce and collards here.
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Here's a shot of Daniel watering from our water barrels. We were able to go the whole summer without using city water. He is watering the broccoli patch. Down below that is another bed of greens some started from seed and then some transplants.
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In this picture you can see some sweet potato vines, then brussel sprouts on the left, red cabbage on the back right, and lettuce in the center. We've never had success with cabbage and never tried brussel sprouts. They are looking good so far.
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This is from last week. It shows the green beans, sweet potatoes, yellow tomatoes, sweet and hot peppers. Our green beans look great but I'm afraid we're going to lose them tonight.
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Here's our version of Angelica's (our favorite restaurant in Boone, NC that has changed names and menu). It's a Harvest Bowl. There's cornbread on the bottom. Then seasoned black beans piled on top. There's also boiled sweet potatoes and cooked greens packed on the sides. It's topped with sliced avocado and tomatoes. A dab of vegan sour cream is great on top.