The kids are back to school, the leaves are beginning to change and I’m still waiting on this year’s harvest. Sure there’s been a few tomatoes or zucchinis here and there. But where is my overwhelming, what-am-I-going-to-do-with-all-of-this, haul? With our first lows in the 30’s already in the forecast, it doesn’t look as though the summer of 2025 will be lining my pantries for the years to come.
I wasn’t alone. The produce shelves at our local fair, usually briming with the plump, colorful results of months of toil, were painstakingly sparce. While others did well, typically those with raised beds, others lamented the soggy spring and sporadic dry spells. All wasn’t lost for us, as we have the promise of a ripening bumper crop of winter squash. So long as that first frost holds off! The picture above is one angle of a long garden bed, full of squash. Squash competing with volunteer tomatoes, neglected weeds, sunflowers, peppers, and cucumbers. Lots of things packed into too-small of a space. Sort of an illustration of my brain.
Speaking of fair…Adalynn took 2nd place in cupcakes. In a category for ages up to 12, while she is only 9. We were excited for her! Minus the 6-year-old, who also competed and didn’t place. Sorry to anyone who had to witness me carrying an overstimulated, tired, hangry and very loud first-grader outside for a chat on the bench!
Construction continues, many times late into the night, as we race to set concrete and lay boards before the snow flies. The crew that will be handling the foundation work is due in a couple of weeks and we can’t wait to get that next part finished. Don’t mind the excessively dirty window. It’s been busy. Or the creepy reflection. It was late and as usual, I had a sleep-protesting, ever-hungry, Velcro toddler in tow.
The usual shenanigans ensue as is standard here at chaos headquarters. With the older kids gone, my days are back to balancing a playful toddler with the never-ending cleaning, organizing and cooking. We’re firing up the oven with the chilly nights, experimenting with new cookie and pie crust recipes. (More to come on that!) For now, give this super-simple side dish a try with the last fresh garden veggies of the season.
