Preparing for the frost2
I figure chances are pretty good that we'll
return from our honeymoon to a frosted farm, so we're doing frost
preparations before we leave. I've gathered up our curing
sweet potatoes, garlic, and butternut squash to be hung in mesh
bags in the kitchen. In the garden, I picked the last of the
basil (already nipped by a 35 degree night on Saturday) and what may be
the last of the summer squash, peppers, and green beans. One more
gallon of summer bounty hit the freezer and we ate our last batch of
pesto pasta with basil fresh from the sun.
I'm torn about whether to pick all of the green peppers and bring them
inside to eat when we return, or whether to gamble by draping the
plants in row covers and hoping that we'll have some orange peppers
when we get back instead. I vastly prefer the latter, but think I
might do the former --- I'm not big on gambling and even green peppers
taste pretty good after the frost.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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