Harvest time

Well, it seems like Autumn is upon us here in the Pacific Northwest. At only 13 degrees Celsius, we broke a record cold temperature on September 15 here in the Fraser Valley. So, as a result, I've reluctantly had to harvest everything in my vegetable garden yesterday to save them from rotting in the rains. The last harvest of the summer of 2008 includes a shoe-box full of big green tomatoes (mostly big Beefstake tomatoes), a handful of green beens (Provider variety), and a handful of ripe yellow pear-shaped cherry tomatoes. There's still some yellow squash and green zucchini growing which I'll keep in the garden for now to see if they get any bigger. The tarragon, sage, and oregano are still growing but my basil is long gone (regular green basil, purple leaved basil, and spicy Thai basil varieties).

I think next year I'll stick to growing tomatoes that are made especially for the Pacific Northwest's shorter, cooler summers; varieties such as Oregon Spring (my first plant did well this summer), Early Girl, Oregon Eleven, and Early Cascade which only need 60-75 days to maturity. I tried Brandywine tomatoes one year (Heritage/Heirloom variety, 85 days to maturity) and although the ones that ripened tasted great, several didn't ripen and some even rotted. Same thing with the Big Beefstake tomatoes this year: needing 85 days to maturity, they're huge, but green. I think I'm going to have to make a big batch of fried green tomatoes tonight...I might also make some green tomato chutney.