When everything starts ripening and the harvest is in full swing, I’d have to argue from sheer exhaustion that it’s September. This morning’s haul from the garden: Steel bowl top left, from top left: tarragon, rosemary, golden lemon thyme, lime thyme, Faustino thyme, silver thyme in the center.
Plastic bowl top right: Purple Ruffles basil, Pasta Perpetuo basil (a real champion performer), a Passionflower, and sweet basil.
Center little bowl: the last of the chamomile flowers, with yarrow aerials tucked underneath.
Bottom white bowl, from top right: rose blossom, Thai Dragon hot peppers, Ace sweet peppers, Barker’s New Mexico Red hot peppers, a single Concho de Toro sweet (most harvested already), and a bunch of poblanos. Hanging over the side is lemon verbena with another rose blossom.
And I haven’t even gotten to the lemongrass, sage, oregano and peppermint yet.
Most of the herbs will be going into the dehydrator, along with the rose blossoms (so nice for teas), and the peppers prepped and either frozen or canned whole or as puree. Now that the tomato flats are coming into the farmers’ markets, I don’t think the canner is going to be leaving the stove anytime soon.