More frost coming, så I think it’s time to pick all the rest of the pumpkins that are ripe or almost ripe.

These are from the compost area. Bigger and more variety.

And these are more of the hybrid Hokkori. Smaller snd tastier.

Still there are a lot more to pick. It’s good we have more storage space in the basement.

Actually we had to have it cut down, because it was leaning precariously towards the house, before it falls.

The ’Tree picker’ came with a big truck equipted with a remote control crane, saw and grip.

Swish, swish, swish and it was down in a couple of hours. All that was left was a tall stump and a pile of branches and debris.

I thought it would be traumatic – our favorite tree – but we managed quite well. It looks pretty good already and opened up a whole new space.

It’s warm again, but a few days ago it got cold and we had 2 frosty nights. I covered a few things and saved them for Indian summer. The pumpkin plants didn’t make it. No big deal, they were big and ripe anyway.

It’s going to be an early start at winter digging this year.

Bastard pumpkins are taking over the compost area. Seeds from thrown-away hybrid pumpkins germinate and thrive and produce a lot of odd pumpkins. Altho they are not true to form or flavor, they are often good enough for any dish, and great for pies.

After a week and a half vacation to the old homestead in northern Sweden foraging – picking cloudberries etc.

We are home agian. I can meditate watching the garden ripen.

And do some harvesting, weeding and digging in the meantime.

Just starting to ripen.

The Hokkori pumpkins are already overflowing.

The temperature is edging up to 30 degrees today. That’s hot for us. It’s hard to do anything in the garden at all, but we manage to get some weeding and watering done in the mornings and evenings

Yesterday I noticed some cucumbers getting big and ready for pickling.

Now the first cucumbers are in the jars, 2 weeks earlier than usual.

I guess someone likes the heat.

Now back to my favorite shady spot with the light breeze.

It’s the intensive gardening season now. After an early but slow start the garden is growing like crazy now. Soon there will be cucumbers ready for pickling and the start if the pickling season.

How we got off to a kick start today when we cleaned out a row of daikon radishes that had already gone to bloom. The seed pods looked too good to throw on the kompost.

We picked them,

Boiled some to eat for dinner,

And put some into a jar (not boiled) with garlic and dill from the garden to ferment as we do with cucumbers.