Like can so often happen in North Dakota, winter creeps in before its natural time. It will put the brakes on all your late spring excitement and slam you with a blizzard in the middle of May, or before you’ve even thought about what the kids will wear for Halloween, BAM, a freeze in the middle of September. This does not seem too crazy to anyone living in North Dakota. To a native Texan, it was a difficult adjustment.

The early freeze happened September 21, but was first predicted Sept 17. Monday the 17th I decided, since we had two markets that week – 18th and 22nd – we might as well just pick it all, because you definitely can’t cover as much as we still had going. I started harvesting about 10am and didn’t finish until 6pm. Jordan helped by digging all the carrots (which wouldn’t have been hurt by the freeze, but they were shouldering out of the ground and needed to be dug), picking cucumbers, pulling pimiento plants, and cutting the squash vines (for which you practically need a hand saw). Here’s the helpful hubby. Babe, you make that carrot look good!

Here’s the final visual tally of amazing delicious produce picked in one day!

Yes, I just piled the melons into the floor of my car. What about it?! And the eggplants in the first picture are stacked on top of a second bucket of bell peppers. The final shot is of a few pounds of lima beans, which deserve a post of their own, but I will let that wait for another day.

We pulled the pimiento plants because you can hang them upside down in a cool dry place, and the peppers will redden/ripen one at a time. It has been working so far! Check out these fibrous roots.

One more thing to mention!!! We walked into the garden and could not find our busy garden spider. A little looking found her on the other side of the same plant, but since she moved I was able to get a picture of all that was left of the grasshoppers she has been feasting on.

Can you see them? Apparently, the only inedible part of a grasshopper is its thigh! Funny, you’d think they would have a lot of meat in them. Pesky exoskeleton?

Now that all the markets are done for the year, I’m trying to preserve at least one thing everyday so I can get through all the stuff we have left before it gets over-ripe. Today I canned apple pie filling. Check out the new recipe I posted for when a jar doesn’t seal: What Can You Do With This Vegetable?

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