Time to Harvest Celeriac

The celeriac is full grown and ready for the spade. Very timely because it's stew and soup season. 

Celeriac triplets

And, of course, time for Bloody Caesars! A perfect drink for the fall. If you're a fan of Bloody Marys try a Caesar next time. You'll love them. I'm a bit of a teetotaler myself but once in a blue moon I enjoy a Caesar. If I am going to have alcohol, I want a serving of vegetables with it.

BLOODY CAESAR RECIPE

use a tall chilled glass

Add 1 ounce Vodka

salt

pepper

Few shakes of Tabasco and Worcester Sauce

Fill with Clamato Juice

Dress the drink with an edible slice of Celeriac (slice the root into long strips) or use a thick stalk of celery. (Note: if you have neither, rim the glass with lemon juice and dip the rim in celery salt.)

Caesars are much tastier than the traditional Bloody Mary and once you go Caesar, you never go Mary again. That doesn't sound right, but you know what I mean. The flavor of Clamato juice is more complex and full-bodied than plain ole tomato juice, and fear not, it doesn't taste a bit like clams. Delicious.

Virgin Caesars are just as good for nondrinkers.

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Well, there's much happening in the garden to report.

The fall crops are steady and abundant. There's a lovely harvest of carrots this year. Such a delight after last year's paltry offerings.

Other fall successes include potatoes, onions, Brussels sprouts and squash, which all continue to produce. The Brussels sprout plant is chest-high now and still reaching higher.

I tried this Bacon, Cream & Sherry Brussels Sprouts recipe last week and it was major hit. Even the sprout-shunners enjoyed it.

It may be October, but it continues to be cherry tomatoes gone wild, out there! They are even growing out of compost bins.

We're still enjoying raspberries, but the blueberry bush did not produce for the second year running and the leaves have now turned red for the fall. 

Strawberries are encroaching. I'm sure the pH of the soil is off.

Plenty of sage left for Thanksgiving too. Not many people use fresh sage in their stuffing anymore but I am foisting it on everyone anyway. It's so fragrant and delicate.

That's all from the front.