Things are slowing wrapping up in the garden. The nice part about this time of year is that the weeds are done growing, so there’s a lot less up-keep and a lot more harvesting. We started the year with 150 one-quart freezer bags that were strictly used for anything coming out of the garden that went into the freezer – there’s about 10 bags left.

The Connecticut Field Pumpkins did much better than any of the other pumpkins we planted this year. They didn’t get huge – rather, just the perfect size for carving.

And best of all, the fearless guard dog hasn’t tried eating any of them yet this year.

The pepper plants seem determined to go strong until the first frost. These were sliced and frozen for use in chili, casseroles, and fajitas this winter.

We planted three butternut squash seeds and ended up with over a dozen large squash. We’re hoping these will keep so we can use them this winter as cubed finger food for Peanut.

The Musquee de Provence pumpkins are taking forever to ripen. They should go from a dark green to a brownish orange. There are only three of them, but they are supposed to be great for cooking. Once they fully ripen, we’ll find out.

Finally, there are the raspberries. They were extremely late in blooming for a fall crop this year and at one point I didn’t think we’d get any berries at all before frost. In hind sight, with the warm fall and excessive amount of bugs we’ve had, their timing is about perfect. The bugs have thinned out with the cooler nights and berries are just peaking.