Is it possible to freeze Swiss chard?
I keep harvesting it, but clearly not fast enough. The big leaves take a little longer to cook until tender, but otherwise don't suffer in the flavor department. It works really well in lasagna, so maybe I should make a super-chardy batch and freeze that. Do you have any other ideas?
Meanwhile, my fall bush beans have so far only produced a micro-crop. These things are tiny. I'm hoping they manage to bulk up a bit before the first frost.
My Rancho Gordo cellinis on the other hand ...
Look at 'em! They're ginormous. And they're everywhere. I didn't stay on top of trellising them, so they have colonized the oregano, the tomatoes and a a lilac bush adjoining the garden. Once the pods dry out a little more, I'll pick and shell them. With cleaner hands.
We had a bunch of rain the other day. As soon as it stopped, the bees got back to business.
How is it that the summer went by so fast? It seems strange to go so quickly from garden anticipation ("Come on, harvest!") to garden desperation ("Oh god, please don't let it snow for a few more weeks yet.").