This is the other pumpkin. Yes it is green and warty and sweet and orange inside, as you can see by this cut.
This is what I canned. There are 9 pints of pumpkin, and I had some more tomatoes to can. Finally in the plastic are the roasted pumpkin seeds.
This is my apple harvest. My mini orchard is in it's second year. I have two espalier pear trees that did not produce anything or even bloom. BUT the two espalier apples did and so did one of the columnars. I have gravenstine, goldens, and liberty (my favorite for eating).
Halloween found Jeannie and me picking the last of the veggies as we were expecting (and had) a good frost. Here is a mix of red and green tomatoes, a butternut, and a few unexpected tombocini - zuchinnis.
Finnally Jeannie brought a winter squash which will hang out in the garage until January. It is a Marina de Chioggia. It is famous in Itally for ravioli---
Make a filling with squash, crushed amaretti cookies and parmesian
or you can just prepare and eat... Jeannie says "Cut it in half with a big knife and clean the seeds out. You can bake it like this or cut it into a few pieces. I bake them at 400 for at least 30 minutes but maybe as long as an hour. Check it with a fork. " And eat..which is what this garden is all about...good healthy eating.