Choosing the date for “first frost” is always tricky – do I count a tiny brush of wilt on the lowest dahlia in the lowest spot? Or do I wait for the day when the basil turns black, summer squash – what’s left of it – goes transparent and the zinnias are no more?
Goodbye to all that.
Either way, this year “first frost” is now in the record books.
Nobody talks much about it, but the truth is the damn things tend to multiply.
While this is going on above ground, extension is transpiring underneath.
In the space of a single summer, one wizened little dahlia tuber can become a clutch of potatolike lumps the size of a basketball and the cannas are even worse – or better, if you’ve got a spot that could use a mass of something. Just because they got overused in the days of carpet bedding shouldn’t consign using cannas as hedging to the dustbin of horticultural history.
A section of the side yard hedge (as seen from the driveway) at the Hudson Valley house. The canna is 'Tropicana;' the neat black grass is millet 'Purple Majesty.'
This is by way of saying that – assuming you’ve got room in the cellar or garage – too much of a good thing may be just enough. And of course a bit more of an expensive thing is its own kind of gratification.
Autumn leaf time coming right up. This is Oakleaf hydrangea (Hydrangea quercifolia) demonstrating a quarter of its 4-season appeal.
It was warm when we got to the Hudson Valley the other day. Then it got warmer, and warmer, topping out yesterday – I hope! – at about eighty-five. “ September is the new August,” said Bill, with more than a little justification.
August/September-blooming Lespedeza thunbergii, in full regalia in front of the barn.
But there’s more to seasons than temperature, and (so far) the Earth’s orbit hasn’t changed. The solstice is behind us and apples are ripening, whether we like it or not.
It’s been a great tomato year so far, especially after 2009. We are well into tomato roasting, tomato drying, catsup-making and BLT’s. But it’s never too late for nature to pipe up and say don’t count your chickens.
Two cases in point: Hurricanes and Hornworms.
Most of these tomatoes would still be on the vine if heavy rains weren’t on the radar. The very green ones are almost ready, btw. They will still be green when ripe, just slightly yellower
The old fashioned crookneck squash and Gold of Bacu beans are from our garden; the corn’s from the farmstand up the road and the vanilla butter* is the touch that turns them from yellow vegetables into winter joy.
Official Kitchen Garden Day was August 22, but at the time I was too busy planting fall crops, harvesting the everlasting beans and squash, canning roasted tomatoes and making plum jam to do any live-blogging, and yesterday was much the same except for an evening pizza party with freshly picked peppers, tomatoes and basil and the whole family around the outdoor oven.
If you actually have a kitchen garden, every day is Kitchen Garden Day – that’s the whole point. All spring, summer and fall, you plant and eat. All winter, you eat and plan for next year.
Will these Brandywine blossoms make it to tomatohood if the weather stays hot hot hot?
Our friend Melinda writes:
“It’s been my understanding that when it’s too hot for a sustained period (including high overnight temps–like around 80), that many veggie plants drop their flowers before they fruit (e.g., tomatoes, peppers, squash, etc.). Is that true in your experience?”
Yes, but less often than you might think – or fear, given the ongoing heat wave. High night temperatures sterilize pollen and flowers that are not pollinated fall from the plant. But the window for this kind of blossom drop is comparatively narrow.
Pollen forms before the flower opens, but not that long before, and after the flower opens it must be pollinated within a day or two (over the course of a single morning, in the case of squash), no matter what else is going on.
It’s certainly shaping up that way. Here in the Hudson Valley we’ve had temperatures in the high 80′s (and more) on and off for about a week now, making this our third blasting heat wave before the first of June.
May 26th, 2010. Outdoor temperature on left, indoor on right. It WAS 4:30 in the afternoon, and the probe though in the shade is on the west-facing porch. But still...
It’s dry, too; the thunderstorms have missed our place, but even the people they’ve hit haven’t gotten much in the way of rain.
Midcoast Maine’s the same, in its cooler (but-not-as-cool-as-it-should-be) way, and now on the morning weather report, this:
For those of us with willpower deficiencies, a car with a large cargo area is a dangerous thing. There’s always room for another plant or six, especially if you get to the annual Trade Secrets plant sale too late to find any interesting dwarf evergreens.
I did of course buy a few other little things, and then as usual a few more, at my annual TS day next stop, Greystone Greenhouses, on rt. 343 right outside of Sharon CT and no I can’t put in a link because they have no website. What they have – in addition to all sorts of gorgeous tropicals you didn’t know you needed but gee the prices are so reasonable – is the tree peony of the century, in bloom early this year just like everything else.
depending on the weather, you probably have two or three more days to see this on the way in to buy your never-saw-a-pink-one before Clerodendrum thompsonii and other necessities.
Ezra Pound, my latest adventure in tree peonies. There are purple flares inside but it rained hard the day Ezra opened and that was the end of that.
I have to say I’ve never had good luck with tree peonies, but that may not mean much; in 40 years of gardening I’ve only had three of them.
The first, an unnamed white, did beautifully for about a decade, growing ever larger and ever more floriferous – until it went into a rapid decline for reason or reasons unknown.
The white tree peony in the Maine white garden, at about 5 years old
Next came a weed-buried mystery, discovered after we moved into the Hudson Valley house.
Excellent for lunch when there is unexpected company.
For 4-6 servings:
Go down to the upright freezer, where “ready to eat,” items are stored. Extract: the last qt. of Haddock, Corn and Crab Chowder with Chanterelles, 1 qt. Succotash (Black Mexican corn and Dr. Martin lima beans), 1 qt. of something labeled “Chicken and Corn stock, strong flavor, thin texture,” and 1 1/2 c. Chanterelle Cream Sauce.
Combine and heat. Decide more chanterelle is needed. Go back down to the mushroom section and get a little bag of Chanterelles in Butter. Add. Reheat. Serve topped with shredded lettuce and minced scallion.
In other words
Ladies and Gentlemen, Start your freezers!
