I am keeping a close eye on that one big Brandywine Heirloom Tomato that is ripening in my kitchen counter colander. I only get two or three of them to mature (due to our cool PNW summers and falls) and the flavor is well worth my toil and trouble. Just slice, sprinkle on a dash of salt and pepper, add finely snipped fresh Basil, and oh my, you have food served at its most basic that is fit for Gods.
Today’s mild afternoon provided me the opportunity to clear out the last spent vegetable plants, remove the remaining tubers and bulbs from their overgrown beds, and transplant perennials to fresh, happy plots. While out there, I enjoyed the many colors still peeking through the undergrowth, and admired how the texture of mature seed heads adds to the character of these fading, yet lovely in their own way, autumn gardens.