The killer hard freeze
“Italian Genovese” “Queenette” Thai basil, “Italian Cameo” L-R
First frost in fall is as nerve-racking as the last frost date of spring. It’s no surprise to a gardener that the first frost is impending. But dang, one more warm week and I would have had a dozen more one-pound golden-yellow tomatoes.
Gathering herbs before frost. I’ll pick all tomatoes with any hint of color, decent size peppers, and eggplant.
TOMATOES 
A week or two more for fresh herbs and vegetables. Plus, I’ll make some casseroles to freeze. (Like the Court of Two Sisters eggplant casserole, Chunky vegetable soup, Ratatouille)
Then, this fall/winter, some home canned and frozen food we’ve accumulated all summer, will serve as comfort food on the coldest days.
Several fresh-cut basil brought indoors before the frost. herbs in jars
Bring in basil cuttings, even if is a possibility it might reach.
Learn more about Hardy Fall Vegetables – Big beautiful leeks, leafy chard, sweet baby carrots are still in the garden.
“Pot of Gold” chard from reneesgarden.com
Where to find these recipes:
- Court of Two Sisters eggplant casserole – Next time eggplant starts piling up in the garden, make this recipe and freeze it. (Easy to double.)
- Chunky vegetable soup
- Ratatouille – Julia’s recipe!
