imple Vegetarian | Gardeners' Holidays 2017: Harvest Home

According to the calendar?And this cuteGoogle Doodle?The day beyond marked the begin of fall. But similar to remaining year, the climate stays stubbornly summery. According to the weather record, we're able to assume highs inside the 80s and 90s at least thru Wednesday; the following day, the warm temperature index is anticipated to top near 100. Celebrating the fall harvest in shorts and sandals, with a ceiling fan turning overhead, feels a chunk inappopriate.

But our garden, at least, isn't looking in advance to cooler weather to begin turning in up its fall bounty. Here you see what we've accrued surely inside the beyond few days:

• Five big Pineapple tomatoes. This is a new variety we tried this year, and I'd say it's a keeper. It takes a little while to start producing, but once the tomatoes show up, they just keep coming—hefty, orange-red globes with a firm texture and a pleasant, distinctly fruity flavor. We've tried them in salsa and various pasta dishes, and they seem to work well with everything.
• One Black Prince and two Mr. Fumarole tomatoes. These varieties have been far less impressive. The Mr. Fumarole is a paste variety we tried this year to replace the disappointing Amish Paste variety, but it hasn't really been any more productive. Last year, in total, we harvested about a dozen good-sized Amish Pastes; this year to date, we've gathered only six smallish Mr. Fumaroles. The Black Princes have done a little better, yielding about ten fruits so far, with a smoky and complex flavor—but since the Pineapples also taste great and are both larger and more prolific, I'd just as soon plant more of those. (By the way, if it looks like these tomatoes aren't ripe yet, you're sort of right; in the past year or two, we've taken to picking our tomatoes at "first blush"—the very first hint of reddening on the end of the tomato—rather than letting them ripen fully on the vine. They ripen just fine indoors, and we don't lose nearly as many to splitting after a heavy rain.)
• About a cup and a half of our old standby, the Sun Gold cherry tomatoes, which have given us several pounds to date and show no sign of stopping. So far, this is the only early tomato we've been able to grow with any success; other cold-tolerant varieties we've tried, such as Glacier and Moskvich, have given us next to nothing. The small size of the Sun Golds makes them a little hard to work with, but their sweet, mild flavor and incredible productivity mean they'll always have a place in our garden.
• Two Waltham butternut squash, picked today off a vine that appears to be already dead, or at least dying. All the squash vines are gradually starting to wither, so at some point we'll just have to pick all the squash and store them for the winter, but for now we just grabbed the two that seemed most time-sensitive.

One additional crop that you can't see in the photo is our raspberries, which have been producing at such a rate that we have to go out and gather them nearly every day—braving clouds of mosquitoes, which for some reason tend to congregate in our side yard—just to keep up. Even picking them every other day, we tend to find that a fair number of them have gone from "not ripe enough to pick" to "too squishy to eat." It doesn't help that, even with the new raspberry trellis, the canes are thick and tangled enough that harvesting the berries is really a two-person job, requiring one person to extract each cane and hold it up while the other person gathers the berries thus exposed. Since Brian and I can't do it together every day, I often end up going out by myself, and a lot of berries inevitably get missed—only to be rediscovered later when they're half-fermented and sloughing off the vine. But even with all the ones that we have to discard, we're bringing in a good cup or so of berries every day, and there are still plenty of unripe ones out there on the canes. At this rate, we'll most likely go on harvesting them right up until the first hard frost.

So even if the weather remains unseasonably hot, we have plenty of fall produce to celebrate. We have a butternut squash lasagna in the oven right now, and perhaps we'll indulge in an apple-raspberry crisp for dessert to welcome in the autumn properly—even if a little prematurely.