Tag Archives: garlic

Harvest before the first frost & fall garden goings on


If you’re a gardener, you may know the feeling. You check the weather and realize-eek! All my plants are going to die tonight! (At least this is what usually happens to me.) So it never fails- I’ll be found digging up herb plants and picking green tomatoes and peppers in sub forty degree weather, in the dark.

If you’re wondering what the purple peppers are, those (and the yellow, orange, red ones) are a spicy Chinese 5 Color Pepper. When growing, the plant looks like it’s covered with Christmas bulbs, it’s pretty comical. I bought these and my other heirloom seeds from Baker Creek Heirloom Seeds.

Not one to break tradition, that’s exactly what happened this year…I gathered up all the green tomatoes and peppers and brought in the herb plants (which were in pots this year) just in the nick of time.

Other fall garden goings on: I purchased and planted a 1/2 pound of Extra Select Garlic (from Burpee). This is the first time I’ve done garlic. Garlic is planted in the fall and harvested about July or so. You separate the cloves, plant them individually, and each clove makes it’s own bulb. The bigger the clove, the larger the bulb it will make. I was pleased when about 2 weeks after I sowed the garlic there are shoots!

I also planted a few bulbs and perennials out front in my embarrassingly barren front yard. The Russian Sage and Salvia I bought were 75% off at Lowe’s, so I’m just taking a chance they’ll make it though the winter. I mulched them with some leaves for protection. They aren’t much to look at now so I’ll spare you the before photo until there’s an after. Wes planted some beautiful orange and white mums out front also and I’m hoping they’re hardy enough to come back next year. This article about over wintering mums suggests to leave the foliage on fall planted mums and mulch them for protection. Easy enough-we’ve still got plenty of leaves!

Any tips for overwintering newly planted perennials that have worked for you?



Roasted Asparagus with Goat Cheese


Farmers’ Market season opened here in Gettysburg on Saturday and I couldn’t resist stopping by the market on the square to pick up some seasonal favorites, like these guys.

I will contend that all things vegetable (and many things fruit) taste better roasted. And many of these are further improved with the addition of goat cheese. Case in point: Garlicky Roasted Asparagus with Goat Cheese.


Whenever you’re cooking with asparagus, you’ll want to break off/cut off the thick, woody ends, which can be tough. It seems a shame to waste a good portion of the stalks, so I’ve started saving my veggie trimmings in a freezer bag to make vegetable stock later.

Make sure to pause to enjoy any mega-cuteness occurring behind you in the kitchen. (These are the other loves of my life, Tiller and Trudy and they’re happy to meet you too).

Garlic, olive oil, salt and pepper add flavor. (To the asparagus, not to the puppies).

When the spears start to get a little wrinkly and brown, they’re done!

Then just top those suckers with the goat cheese and accept praise from your adoring spouse/significant other/roommate/family.

Wes says to me, “Mmmm. Whatever you put on these is really good.” I didn’t think he even liked asparagus. Do not underestimate the power of a little cheese to make men eat vegetables. This strategy may also work on small children.

Garlicky Roasted Asparagus with Goat Cheese


  • 1 bunch asparagus, woody ends trimmed
  • Olive oil
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 oz goat cheese

Preheat oven to 400 degrees. Toss asparagus in a roasting pan with a generous amount of olive oil, the minced garlic, and a pinch of salt and pepper. Roast for 10-20 minutes until asparagus is slightly wrinkled and has a few brown spots, tossing once or twice. When done, sprinkle with crumbled goat cheese and serve. Serves 2.