|Autumn in New York|
We had a major reality check yesterday, Sunday, when the temperatures dropped significantly in lower 40F - mid 50F (day) and low 30F (night). But, Saturday was the better day in sunny 70s. It was warm enough to work in the backyard to tidy up furniture and bring inside plants that were in pots due to the frost weather approaching.
|Plants that cannot sustain frost weather|
When bringing houseplants indoors that were left outside all summer long significant steps should be used:
- Wipe down all pots with cleaning solution (Anti-bacteria wipes, clorox and water, vinegar and water, or soap and water). Doing this will kill germs off the pots.
- Inspect all pots for potential insects/bugs that may have set up shop on your soil or plant itself. Spray them off with water or use an natural insect repellent solution mix with water, soap, and neem oil.
- Remove some of the top soil just in case.
I harvest some of the following that were ready or bruised up:
|Collard Greens got eaten up by pests toward the end of season|
Picking through all the leaves and being stung/bitten by an unknown insect (98% believed it was a black spider- very painful and I had on gloves! Somehow it crawled in - sneaky suckers!) I was able to harvest this...
|Organic Collard Greens|
|Harvest 3 kinds of tomatoes|
Yellow Cherry tomato, San Marzano tomato, and Beefsteak tomato
I thoroughly washed and soaked the collard greens in equal parts of vinegar and water. By doing this helps remove any dirt and tiny pests that may have hidden on the leaves.
Then I chopped up the greens and stored some in freezer bags to put in freezer.
|Collard Greens ready for freezer for winter or holiday meals!|
|Do not cook the greens long just until leaves are nicely wilted down and bright green|
As for those tomatoes I harvest (which had bruises on them) I removed the bad parts and roasted them in a cast iron pan. Those tomatoes had to be used right away and roasting them was a good way to eat them.
|Organic Tomatoes, organic fresh bay leaf, organic purple basil, organic sweet marjoram, |
smashed fresh garlic, organic tarragon, organic fresh thyme, dried oregano,
and drizzled organic extra virgin oil
Placed it into the oven for about 30-40 minutes until juice of tomatoes is practically gone.
|tomatoes and herbs roasting away!|
(be careful when removing the pan - Caution very hot and heavy)
HEALTH TIP: Cooking tomatoes in a cast iron pan absorbs iron in the food and eating cooked tomatoes are more beneficial than eating them raw. Cooking tomatoes boost disease fighting power for the body. The cooking substantially raises the levels of beneficial compounds called phytochemicals.
|Roasted tomatoes ready to eat!|
Harvest two eggplants - sliced them, placed them in freezer storage bag, and into the freezer it went.
Some lavender flowers were blooming in front of the house. Grabbed my handy garden shears and took the last of the flowers.
|Fresh cut lavender|
|Purple Kale waiting to be taken home |
Union Square Farmer's Market
at Union Square Farmer's Market
You know I had to grab this plant! $10 a pot and the last was left.
*Note: Every Monday blogger Daphne welcomes other gardeners on sharing what they are harvesting http://daphnesdandelions.blogspot.com/