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Fall Has Arrived: Tomatoes and Green Beans

An unexpected early frost has pretty much ended my gardening for this year. It was late in the evening on a cold and rainy day when I realized it might freeze that night. A sense of fatalism set in, or perhaps a lazy lassitude, but I didn't even attempt to try to save anything. I hadn't wanted to drag the heavy truck tarps out anyway. It's the first time in many years those tarps haven't seen service.

I awoke early the next morning with a vague sense of unease. The thermometer showed 30° from 5 a.m. until at least 7 a.m. It wasn't until mid-afternoon that I thought of my poor houseplants that were all still outside. I was most worried about my kafir lily, which really doesn't like temperatures below 40°. Most of my plants seem to have survived just fine, even that lily. Being next to the house, or under trees and bushes (those help shelter them from our winds) are the reason they survived, I believe. The bushes I started from seed brought home from Lake Havasu City last February show a bit more damage than the rest, although a Swedish Ivy and a plant I don't know the name of (it seeds itself and was in with the kaffir lily my mother snuggled home from Germany in 1968) also got nipped. Geraniums are pretty tough, and most of mine are still outside. A couple need to be repotted. It's nice to have my jungle back inside. I feel plants make a house more cozy.

The next day I finally got around to checking the garden for damage. It had quit drizzling by then, and was somewhat warmer. I was surprised to find most of the tomato vines still green and vigorous. (They're between the two pea fences, so were somewhat sheltered.) The immature tomatoes are now nestled between layers of newsprint in single layers in a plastic tub (to prevent leakage should any of them rot) in a cool, unused back room. They'll ripen over time, with daily checks for damage.

I was amazed to find the peppers undamaged. I picked them and they're in the fridge. I'll snack on them during the coming week. The various squash are in the garage, also safely stored in a large plastic tub. That tub should foil the mice that will get in the garage, shimmying under the large door where the seal has shrunk. (I'm really glad the garage is not attached to the house!)

I've started some of the fall prep in the yard. The grass had been mowed right before the rains started. The hydrant is shut off. Thanks to Dennis, who brought his work van here, the hoses have had the water blown out of them. I've rolled them up somewhat neatly, so they're ready to be stored for the winter. I won't get the drip system rolled up until after the dead vegetation is cleared. I haven't used it for quite a while. It's on a slight slope, so it should have drained itself and not need to have the air hose taken to it.

I've pulled several fence posts at the top of the garden so I'll be able to easily get the garden tractor in next spring. I've disabled the electric fence, so now the deer are enjoying the freedom to come and go as they please. They're finding more beet tops and Swiss chard to munch as I write this. Speaking of beets, I did get seven more pints of pickled beets canned a few days before the frost. The leafless beets that are left are very small. I doubt they will get any bigger, especially without leaves.

Two rows of corn stalks are still standing, the third row being the main casualty of the raccoon party. The live trap is still capturing those beasts. We've dispatched two more in the past week, even though there's virtually no corn left to raid. I'll continue setting the trap between those two rows until I have to clear that area.

Around the time I picked the beets, I had another picking of green beans, which turned out to be the last picking. I'd been going through the August issue of Better Homes and Gardens (lots of things get postponed during harvest), and found this recipe for a green bean and tomato salad. It called for jicama (or radishes), which I figured was for added crunch. Not having either, and being far from a grocery store, I subbed in kohlrabi. I thought about adding chopped walnuts and possibly some shredded cheddar or feta, but didn't. Maybe next time I will.

Heirloom Tomatoes and Green Beans

8 oz green beans, trimmed (2 cups)

4 Tbl olive oil, divided

1/2 C couscous

2 lbs assorted heirloom tomatoes, cut into wedges or sliced

2 C cherry tomatoes, halved

1 1/2 C matchstick-size pieces jicama, daikon, or radish

3 Tbl lemon juice

3 Tbl drained capers

3 Tbl fresh mint, chopped

2 Tbl fresh parsley, chopped

In a medium saucepan, cook beans in boiling salted water 2 minutes. Drain and rinse under cold water. Drain again. Wipe out saucepan. Heat 1 Tbl oil over medium heat. Add couscous, cook and stir 1-2 minutes, until lightly browned. Add 2/3 C water and 1/4 tsp salt. Bring to boiling, then reduce heat and simmer, covered, 10 minutes. Remove from heat and let stand 5 minutes. Put the beans, couscous, tomatoes, and jicama in a large bowl. In a small bowl, whisk together juice, capers, mint, and parsley. Season with salt and pepper to taste. Whisk in remaining 3 Tbl oil. Pour over the salad, and mix gently. Serves 8.

 

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