This was a landmark temperature a couple of mornings ago....it spells Sheet Shock.l That's when we have not changed over from percale to flannel sheets and getting into bed when you keep the windows open for the cool air....results in YIKES!!!!!!!!! SHEET SHOCK!!
The lower temperatures also herald the arrival of some other harvesting delights.
I love digging potatoes...HELPING to dig potatoes. MM is the chief potato digger here JOTOLR. It's like a treasure hunt--maybe even digging for gold!
These are Red Pontiacs. We also grew Russet Nuggets and German Butterballs. All three are important components of our winter sustenance!
Football (almost our single nod to television) and POPCORN! Orville Reddenbacher's isn't as good. This particular variety needs no butter. It's called Dutch Butter-flavored...and by golly, it is! Yeah, I know....we have homemade butter and yet decline to add it to popcorn? We can, if we want...sometimes yes, sometimes no. Our butter is soooooo good, it's hard to resist! But, as I said, we can...just add a little salt and we're in heaven!
These are October beans. A little early, but they're finished and ready for the pot. We had some for dinner the other night. Have I mentioned that we dry all the remaining "green" beans for dried beans? We first pull the vines and put them on black plastic to dry sufficiently; pull the pods off the vines; stomp the pods to free the beans, wait for a windy day for winnowing, let the wind (or if one is impatient--a fan) blow off the chaff, and put them in a bucket for winter storage and eating. We probably have about 5 gallons of October beans this year. Plus some Providers (the variety of green bean we grew).
These are Hazel Nuts. They're about the size of a quarter and this year's harvest has been a bonanza. They're not quite ready to eat yet. First, they need to be shelled. Then, I bake them in a 350-degree oven for about 10-15 minutes whereupon the (very bitter) inner skin is rubbed off. After that, they are delicious! I make a topping for pumpkin pie that needs nuts. Same with Apple Crisp...and it's sometimes nice to sprinkle a few over baked squash....coming up!
So, we're into the last of the harvest. Still have new mustard greens, spinach, turnips, kale, multiplier onions, parsnips, beets, cabbage, Brussels sprouts, broccoli, and a few tomatoes still in the garden. The beat goes on!