Cauliflower is a cool season crop, so you can plant & harvest it in both the spring and fall. I grew it this spring, and although we got a couple small heads, the harvest was far from bountiful.
Our warm season is now over, which means it's time to put our garden to bed for the winter. At this point, we could continue growing cold season crops (broccoli, spinach, kale, etc) with the help of row covers or cold frames, but I've decided not to grow any this season.
The other day I decided to whip up some pumpkin puree -- how hard could that be, right? Nine pumpkins and three hours later, as our stomachs grumbled impatiently, I realized I had gallons of pumpkin puree and nothing for dinner.
I am the girl who usually gets her pumpkin puree from a can, but this year I was inspired by all the garden-to-kitchen happenings in our home, so I decided to try my hand at making our own puree. I'm planning to use the puree in several different recipes, so I needed to start with this basic step before venturing further.
My son and I love to explore our local farms, and one of our favorites is Ticonderoga Farms in Chantilly, VA.
The air is turning crisp, days are getting shorter, and the garden is entering a new season. With less daylight, the plants are slowing their growth, and veggies are taking longer to ripen.