The first weekend of fall was not at all fall-ish. Temperatures were over 30 degrees (85F), and it felt like 40 degrees (100F+) with the humidity. Matt and I both agreed that it felt like the hottest weekend we’ve had all year.
The good news about summer continuing into fall is that our garden is continuing to grow.
In fact, our blackberries have started blooming.
I don’t think we’re going to get to the berry stage before the weather officially turns–it’s going to happen eventually–but we’ve managed to successfully get to the bean stage with our yellow bush beans.
Matt and I braved the heat on Sunday afternoon to pick our first couple of quarts of the year.
Like our berries, the other crop I’m extremely skeptical about is our first try at eggplant. We were so, so late getting these plants in the ground. We have some beautiful purple little babies finally, but I’m not sure they’ll have time to grow up. (Isn’t the colour amazing?)
We picked and froze 35 jalapeno peppers over the weekend and have a whole lot more coming. I’m watching our bell peppers closely hoping they turn red soon.
Our tomatoes are still battling, and I managed to salvage a few dozen cherry tomatoes. I’ll be roasting these off tomorrow.
Zucchini are slowly persisting, although a few got away from me and grew a little too large for my liking. Zucchini bread coming up.
We got such a late start on planting the garden this spring. I’m grateful that the weather has held, so that we actually are able to have a decent growing season. Summer’s my favourite season, so garden or not, I’m really hoping that the hot weather hangs around a little bit longer.
What’s the weather like where you are? What do you think my chances are of harvesting eggplant this year?