The weekend before last began warm and beautiful. A few leaves were still on the trees, but the forecast was for a sudden change in the weather. I did some organizing and cleaning as the cold front blew its way through the treetops and into my yard.
In the time since then, my garden has seen a beautiful collapse of the leaves and plants. They’ve been invisibly broken apart by the jagged edges of internal ice crystals as we’ve finally had many nights in the 20’s and low 30’s.
Below are a series of photos that I took in this time period. You can spot the same plants as the frost changes them. Some colors deepen. Some leaves grow translucent. Some grow leathery.
After the frost had worked its way into everything and most of the final leaves had come off the trees, I spent the day with my leaf blower coaxing all the leaves on the ground into one garden bed or another. As part of the process, I took down my bean trellises and found a few final dried beans to add to my collection. There was a mixture of pretty limas and several more Mostoller Wild Goose pole beans that I think are gorgeous.
And finally, something freshly cooked but completely out of season–blackberry jam! For many years, my blackberries have fruited well but never produced enough at one time to make much of anything. Mostly, the birds would eat the berries as they ripened a couple at a time. Patchwork’s blackberry bushes were larger, so if I wanted to make jam I could collect enough berries there.
But for the last few years the Patchwork bushes haven’t done well. John’s eaten all the jam I had from recent years, so I decided I needed to do something differently. This year I collected the blackberries in my garden and froze them one at a time. By the end of the summer, I was pretty sure I had enough for a batch of jam and over Thanksgiving weekend, I finally had time to make it.
I used my strainer to separate out all the seeds, running the pulp through the hand-cranked machine over and over to try to get as much moisture out. I knew I wouldn’t have any pulp to spare. In the end I was a cup short, but thinking back to some jam I’d seen sometime this year, I steeped some sage leaves in hot water and added the water to the blackberry pulp.
The result? 4.5 jars of particularly delicious jam!