Fall in an Appalachian garden

Fall is here in Appalachia. We have had our share of frost warnings. Sub-freezing temperatures have done in those plants unable to survive the cold. The shadows lengthen and in fourteen hours the clocks will say time has moved back an hour. Most of America is convinced the growing season has ended, but not so. Yes the tomatoes and beans have been canned or frozen. The last set of peppers were pickled the beginning of the month. But the white witch has not won. Some of the broccoli and Brussels sprouts will be picked this afternoon, blanched frozen and stored for the winter to come. There is still kale and collards to pick and even a little spinach which will adorn tonight’s table and meals to come. The cauliflower heads are forming, but despite being covered by their enfolding leaves, the black spots are appearing as they did in the spring. This time it is obviously not the heat, more study to come. New this year is garlic. I have added compost to the soil, tilled it well and planted the cloves two inches deep. The soil is covered with six inches of straw and more will be added as the weather cools. If all works well, there will not be a vampire in Estill or Lee counties next spring.

In talking with our other gardeners, most are letting their land rest. A few however too plan to reap their fall and winter crops. Turnips and broccoli, collards and cabbage, mustard greens and kale will be supplemented from the summer’s crops brought in from the root cellars to join the freshly prepared turkey from the yard for the Thanksgiving feast. Brining the food straight from the ground cannot help but make us thankful for the gifts we are given, the food we eat and the hands that grew it, that prepare it and even clean-up after we are done. I have been spoiled by GA. It’s just not the same when I open a can anymore.