Quickly ran by the garden before meeting up with a friend for dinner at Guu Sakabar. I had about 15 minutes to assess what was happening and harvest whatever was ready for eating and for storing (ie. seeds).
The zucchini was putting out a few blossoms but not making any fruit. It’s starting to go down to single digit temperatures overnight so I’d be surprised if any fruit actually produces. I hope more blossoms continue to bloom so I can try making a stuffed zucchini blossom recipe.
The tomato plants continue their natural decline but I’m happy to say that energy is being put into ripening the fruit.
Parsley and dill are getting stronger. I’m not sure what the oblong-shaped leaf near the parsley and dill is. It doesn’t look like the collards near the back of the photo.
This chive flowers were closing up and starting to make seeds.
I was tempted to pick the buds but decided to leave them. A post on saving garlic chive seeds on the Garden web forum told me that, much like with other seeds, it was best to wait for the seeds dry on the plant before picking them for storage. I wonder if they taste any good like this?
I’ve noticed for a while that the basil were going to seed and recently discovered that the seed pods are actually underneath the flowers. I had to turn the plant upside down to find them.
I gently picked off the dried flowers and managed to separate some seeds from the pod.
I’d soon run out of time so I quickly picked a few more dried basil, calendula and cornflower flower heads so I could remove the seeds at home.
Guu had an interesting atmosphere and the food was delicious. After dinner, we sat on the patio outside Starbucks. I felt a little chilly in my short sleeved sweater. What was I thinking coming out without a jacket? Fall is just around the corner…