Fall Preparations

Gladiolas dug up for winter storage

We have been blessed the past several weekends with cool dry weather which has been perfect for doing yard work and preparing the garden beds for the upcoming winter. As you can see from the photo above, the maple and birch leaves have been falling. We typically do a combination of running the lawn mower over the leaves so they will break down in place, and sweeping the areas where the leaves become too thick and might smother the grass in the Spring. There is always plenty for the compost bin.

This past weekend I dug up the gladiolas. I don't particularly like flowers that require extra care, but I have become found of my glads. The gorgeous blooms they provide in late summer are worth the work, which actually is quite minimal. After digging them up, I snip the roots and cut the stems and then dry them completely before storing in the basement. I use a small bushel basket and cover the bulbs loosely with newspaper. With these simple steps, I have been rewarded with many years of flowers from a single bulb. 

Gladiola bulbs that will be stored over the winter

Another chore that is not just for Fall, is to cut down as much bittersweet as possible. Ideally this should be done before any berries have formed. Although it sometimes seems like a losing battle, it is more of a constant battle. By continually removing the vines, they don't have a chance to take over, but an organic approach is not a once and done solution. It requires constant pulling, which can be discouraging.

Oriental Bittersweet underneath a Blue Spruce

I am primarily concerned with the vines damaging trees, so I try to regularly cut vines that are climbing up and around the tree trunks and branches.

Although most of the flowers are done blooming, these Cosmos,  are hanging in there and are providing some late season nectar for this bumble bee (on the white flower.)

We have only had a couple light frosts, so the grass and many plants are still green. It is unusual, though to see lavender blooming this late in the season.

Lavender Blooms

Also unusual to see is the new growth on an Anise Hyssop plant. It reminds me more of Spring than Fall.

Anise Hyssop

In addition to putting the garden to bed, I also recently planted a small area with arugula and radishes which has been very enjoyable in dinner salads. I love extending the season as long as possible and this year the end is not clearly in sight.

Fresh Fall Radishes

Roasted Eggplant with Broccoli and Chickpea Rotini

This is a quick and easy mid-week meal, which is good any time of the year. In the early summer, you could substitute the broccoli for zucchini. 

Ingredients: 
1 eggplant, sliced about 3/4 inch thick and cut into 2 inch cubes
Olive oil 
Salt
2 cups chopped broccoli
1 medium tomato diced
2 cloves garlic chopped
1- 8-10 oz box chickpea Rotini
1 teaspoon dried oregano
4 ounces feta cheese cubed or crumbled
1 teaspoon dried red peppers

Preheat oven to 425 degrees. Spray bottom of cookie sheet with olive oil and spread out eggplant pieces. Sprinkle with salt. Brush each piece with olive oil. Roast eggplant in oven until soft, turning every 15 minutes and spreading with additional olive oil as needed.

Cook Rotini according to package directions. When rotini is done, drain, reserving a cup of liquid. In same pot add cooked eggplant and remaining ingredients, except for the feta cheese. Stir in 1 Tablespoon olive oil and pasta liquid. Simmer about 5 minutes. Remove from heat, sprinkle with cheese and serve.