Faith, Folklore, and Friends

The two cucumbers at the bottom are about six inches, the perfect size for slicing or making spears for eating raw.  The one on top is fat and closer to nine inches.   Too big, my mother would have said, before putting them in the bucket to be given to the hogs.  I like them after they get to this size, and this is how I prepare them. First, peel them.  I know some people leave strips of the peel on to look good, but after they are this mature, the peelings are bitter and need to be removed.  Peel them.  Trust me. Cut the cucumber in half. With a spoon, scrape out all the seeds. Here they are, nice and clean.  They smell good, too. Cut the halves into quarters,  then cut into small pieces. Looking good!  They are ready for the bowl. Peel and slice a small onion.  I used a purple one this time, because it was so pretty and it was the only one I had in the house.  I use my favorite, Vidalias,...

  Here's a look at the fall garden.  Above is the abundant turnip greens.  I haven't cooked any yet, but they are ready.  I love smelling them as I walk through the garden.   The kale is looking good, too.       The collard greens look a little scrawny, but we never eat them until after frost anyway.  Frost just makes them better. The radishes are almost big enough to eat.  This one is having a hard time against that rock.   The cucumbers are blooming and have little ones.  These came up from seed from the spring cucumbers.     I was so happy to see these little sprouts of green.  We transplanted this pink weigela bush and all the leaves died and I thought we had killed the bush for sure.  It looks like it is going to be alright.   Yesterday was such a great day to work outside.  I am so in love with October.