september days

September is already halfway and slowly the signs of autumn are becoming more visible. It’s the month where it’s simultaneously late summer and early autumn. It’s the month where we leave behind the overflowing cup of summer with it’s slow pace. Now we’re back into school rhythm and days with early dusk, falling leaves and misty mornings.

And  still lots of color and sunlight in the flower garden!


A part of our vegetable garden in the beginning of September. The high red brown plants are atriplex. They come back every year so before they spread their seeds I have to remove them. But this year I’m too late. No problem at all, I’ll only have to remove many sprouts next spring as I would like to have some variation in the veggie garden!

In September it’s still possible to sow. Rows of salad, spinach, lamb’s lettuce and fennel. Hopefully they will soon give some green harvest! The soil is covered with mulch to keep it moist. It also stops the growth of weeds.

The vegetable garden after a day working. Seek the differences with the first picture of the vegetable garden above! I’ve removed lots of dried plants, weeds and atriplex.  On our menu we have zucchini’s, red beets, chard. beans, broccoli,  purple kale, palm cabbage, pumpkins and tomatoes. For the winter we’ll have purple sprouts and Jerusalem artichoke. Unfortunately the parsnip and carrot I’ve been sowing (several times!) didn’t grow at all this year. The potatoes, garlic and onions I harvested before we went on holiday.


Apples are getting red and round. We’ve already harvested the apples of one of our trees. Beans are climbing higher and higher to produce fine beans. Pumpkins continue to swell and have warm autumn colors. The first broccoli is ready to harvest.

September is a time for harvesting. Homegrown tomatoes in many colors and sizes. Although some of them suffer from blossom-end rot because of the heat and drought this summer. But still we can harvest enough to make for example this focaccia with garlic and rosemary. Or a delicious tomato sauce. I’ve been preserving liters of tomato sauce so we can taste summer on a wintery day. Something I’m already looking forward too!

Blackberries and prunes, ready to be eaten. Pink colored fingertips of picking the blackberries. We mostly use them in our daily smoothies and to make jam. It’s the first year we could harvest prunes from our own trees. As you can see we have two different kind of prunes and they both tasted delicious.

An abundance of seed pods, patterns, shapes and sizes. It’s amazing how divers these seed pods are. As flowers are all different and exquisite, so are their seed pods. Ready to collect and keep safe for next year. These are the seed pods of papaver somniferum, nigella damascene, atriplex and calendula.

Looking out through the windows our living room I can see the sunflowers. And I’m wondering how these amazing flowers are still standing. Always with their happy faces to the sun. It seems like summer’s heat and high temperatures didn’t affect them. They still cling to the summer we had, and which now seems only a sweet memory.

The bees are hard at work! As some of you might remember my husband is a beekeeper. We’re so happy with another rich harvest of honey this year. As we all love the honey so much, we have to limit ourselves as otherwise there’s nothing left to give away or to sell. It feels as a luxury to have our storage filled with honey, jam, sirups and other preserved food.

The seed head of one of our biggest sunflowers. I’m going to dry it and feed it to the birds in winter. Imagine how many sunflowers could grow out of this flower head?!

Of course I love to have these flowers inside too. Together with grasses, hydrangea and fennel they make a lovely bouquet for on our dining table.

I wish you all a kind September!

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