We are still growing celery, potatoes, tomatoes, leeks, chard, brussel sprouts, cabbage, kale, turnips, parsnips, and rutabagas. Stuff for soup! Plenty of parsley, mint, oregano.
I'm digging out the compost from the trenches, then piling it up on the berms, emptying the trenches. We'll fill them with autumn leaves to winter over until spring, then lay straw on top, starting new compost. I've been chopping all residue and turning it into the soil - it will rot through the winter, adding texture to the soil.
We've also been pulling plums and picking blackberries. I've made plum jam and syrup, about 17 quarts. This is a lot, but it is for two years - last year we didn't get plums, so this year I've made sure to have more processed. I've also processed about 14 quarts of blackberry jam and syrup. Last week I opened a pint of plum and a pint of blackberry jam and stirred them together - so good. My kids love this jam, so there is plenty to share.
We went huckleberry picking, but the berries were scanty this year. Froze 3 quarts. I use these berries in east-Indian rasam, a soup that I make every week. They add a bitter-sweet element to the soup, which contains chorizo, veggies, and malloraddus.
