We're having reasonably sunny days at the moment, with quite cool mornings. The leaves on the Tomato plants have already been nipped by frost, and it's time to bring in anything that is at all tender.
I've already harvested and preserved, the huge amount of Green Peppers, Chillies, and Aubergines that were still clinging on to their plants.
We are eating lots of Red Kale (top picture) at the moment. A big plateful with a Pork chop or a Salmon steak is perfect for a simple supper. You can almost feel the vitamins at work as you eat. Wonderful veg'.
Our PSB plants are very big this year, this one above even has purple ribs to the leaves; I don't know why. One has already started to flower, the rest will probably flower in March.
Through the Winter we shall eat Swiss Chard, Cavolo Nero, two types of Kale, and of course all our preserves.
I've now frozen all our Peppers; The long thin ones in the foreground are 'Long des Landes'. They're the one's you find in all Spanish Tapas bars, having been fried in olive oil and allowed to cool. Really delicious.
And as for these chaps, there aren't too many left now, and I think we'll manage to eat them without too much difficulty.
The end of the growing year is here. Time to reflect, benefit from all our harvests, and start to plan for 2017.