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Golden October. 

We´re having a weird warm spell over here right now and I´ve packed my scarves and woolen hats away for the moment. Not complaining! I think the garden is a bit confused though. Anyway the asters are still pretty enough!

Love this color, just not on Ludwig maybe. 

I´ve put most of the veggie garden to sleep and harvested all my pumpkins. I grew four different varieties this year, the violinas (large) and delicatas (stripey) for the first time. Also I got about a dozen corn cobs in the end. Now what do I do with them? Serious question. Corn on the cob isn´t something you usually get to buy in Germany.

Chard still going strong (unsurprisingly). The cavolo nero is another thing I´ve grown for the first time this year, and honestly I´m not sure whether I like it that much... but maybe I just have to find the right recipe. Otherwise we still have celeriac, Brussels sprouts, carrots and beets to harvest! The garden keeps on giving. 

I wanted to put the dahlias to sleep before we go on holiday next week, but I´m not sure I can possibly do that. They are so pretty right now! I just hope we won´t have a killing frost while we are away.

More autumn flowers.

The time of year when I rake in the evening and it looks the same again in the morning. Sigh.

Lu blending right in with the autumn colors. 

I got two new chickens! Meet Frida (the black one, obviously) and Marie. Frida is beautiful but still a baby! So tiny! Anyway thankfully they are settling in quite nicely. Ah, chickens. One day soon I will write a blog post about raising chickens. (Spoiler: It´s not easy.)

Bonus picture! It´s quince time! I made quince sauce yesterday (just like you would make apple sauce, I use 4 parts quince and 1 part sugar) and it´s so delicious, I can´t stop eating it! A golden October indeed.

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Reader Comments (7)

As an American, I’ve had plenty of experience with sweet corn. The easiest and perhaps best way to fix it is to pull off the husks and silk, break (or cut) off the stem, rinse, and put into a large pot of rapidly boiling water. Cook for 6 to 8 minutes, remove and drain. Put on a little butter and salt, and eat if off the cob. It helps to have little corn skewers to hold the ear with, but you can manage without. Enjoy! Keep in mind that it’s best when cooked very fresh—it won’t keep well.

October 19, 2017 | Unregistered CommenterMeg

I second Meg's advice about the corn. This is a favorite food in the US. My children were so sad this summer because they were losing their front teeth and couldn't bit the kernels off the cob.

(PS -- I love your blog. I've been reading for a couple of years, but never commented before.)

October 19, 2017 | Unregistered CommenterHanna

Corn on the cob is a summer ritual at our house too - the only difference from Meg's recipe above is that I steam mine. But it wouldn't be summer without fresh corn on the cob! You can also scrape off the kernels and put them into soups like corn chowder. I've never done this because it has always seemed so wrong not to eat right off the cob, but I've seen Ina Garden doing it (she's a food show TV host over here - with a killer garden too). :-)

October 19, 2017 | Unregistered CommenterCatbird Farm

I love the taste of freshly boiled or grilled corn with a little butter, salt and pepper. I am German, but we ate that now and then when I was a child. I still eat it but only at home or with a toothbrush near. ;-)

Your new chicken look pretty, I have a chicken farmer close so I go and buy my eggs there and when I pass by the chickens' green (where they are outside all day, lots of grass, apple trees, space) and have a warmed hut, we have a chat, from chick to chick. ;-)
I like chickens a lot.

Lovely flowers in your garden, still. Would be sad to stop them showing off. I am amazed that I could cut off nice field flowers like recently again.

Wish you nice holidays!

October 19, 2017 | Unregistered CommenterTanja

Corn on the cob is prolific here where I live in the US. You can either boil it (as others have mentioned) for a few minutes and eat it straight off the cob (with butter and salt), or cut the corn off the cob with a knife (stand it on end) and freeze the kernels to use in soups and stews later. It's even good fried in a little butter with salt and pepper. Your land and gardens are just beautiful.

October 20, 2017 | Unregistered CommenterMelanie

We like to prepare our corn on the bbq where we cook it in its husk. Then we eat it with salt and butter. It's messy of course. But I also like to slice the corn off the cob, slicing it straight down with a sharp knife then using it in salads, cooking (boiling or browning in a pan) or freezing it. It's so sweet when it's fresh. Smitten Kitchen has a good salad with corn, 'Corn Chowder Salad'. I love the colours of your autumn, so strong, strident even, just when you need their warmth.

October 20, 2017 | Unregistered CommenterSally

Hello Katrin,

I love your blog and your garden for years! It´s so inspiring! And all the lovely animals <3

A chicken-blog post would be very interesting, I´m looking forward to it.

Many Greetings from Schleswig-Holstein :)

October 21, 2017 | Unregistered CommenterAnna

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