Though Fall is my favorite season... followed closely by Winter, there's still something a little bit melancholy about harvesting the last of the Summer bounty...
The habañeros will survive just fine in the freezer, to be turned into VERY hot sauce, or minced into dishes where texture won't matter...
The tomatoes that have begun to turn will probably finish turning and taste ALMOST like earlier specimens...
And the green ones? Well, there are a few options: chutney, fried, a very sharp almost tomatillo-like sauce, or my much missed mother-in-law's solution... wrap each one in newspaper, store in a box in a cool, dark place, and see who ripens. (Hey... she grew up on a farm during the first Depression... she knew things!)
There are still herbs (and if we're lucky, they'll still be growing through early December) and the new lettuce crop is starting to appear. After the first frost, I'll be able to dig up the horseradish, and the celeriac. And of course there will be potatoes. And sooner than I'm ready to admit, it'll be time to start the Spring seeds in the basement!