I love the pretty fall colors.

We have a real chill in the air now. The garden petered out. The green beans were just starting to flower but didn’t have time to grow this year. The same with the corn. We got a few ears of baby corn. I had a thai pepper plant that gave me a few thai peppers. I planted cucumber which got a few baby cucumbers and even the squash which I thought would grow barely got any squash. We needed another month of warm weather. Next year I’ll probably stick to cold weather crops only. I wasted a lot of garden space trying to grow hot weather crops that just didn’t have time to grow. Jeff tilled the garden up. It’s ready for next year now. It’s going to be covered in snow soon.

We finished harvesting all the cabbage. Cabbage grows well in Alaska. We grew a dozen green cabbage and 6 purple cabbage. Jeff harvested a few cabbage at the end of August and started some sauerkraut. It been processing now for about 5 weeks and looking (and smelling) pretty ripe. Pretty soon he’ll take the scum off of it and jar it up. It tastes much better than you would think looking at it now.

Greens grow well in Alaska. I put up a lot of greens in the freezer. We grew kale, swiss chard and collard greens, and also turnips and beets which have delicious greens. These pics are of the beets and the kale.

Look at these beautiful carrots we grew! They’re so sweet and crunchy!

Once a year the stove pipe needs to be cleaned, otherwise it’s a fire hazard. You can see how high up Jeff has to go so it’s a bit dangerous. It takes a couple ladders to get all the way up. Jeff took the cap off and John worked on scraping it clean while Jeff used the chimney brush to clean inside the stove pipe. He put a piece of newspaper down in the stove so he could catch all the soot that came off the inside of the stove pipe. It was quite a pile of soot that he then folded up in the newspaper and got rid of. Glad to have that project crossed off Jeff’s to do list.

After hanging the moose we processed it into steaks, roasts, ribs and burger and then packaged it up and put it in the freezer.

After butchering the moose we bagged it up and let it hang for 5 days. It develops an outside skin on it but the inside meat ages and makes it better for eating. You do have to keep it at a cool temperature. You can’t leave it hanging in a warm place. Jeff hung it in the garage with no heat and put fans on it.

We have a good supply of potatoes to get us through the winter. Very pretty too, red white and blue!

Digging more potatoes, red and purple this time.