First frost

One of the fabulous things about gardening in the high country of Arizona (Prescott) is that, for the most part, it's a 9-month season.  The shoulder seasons are most definitely a bit unpredictable.  But it's really a gardener's paradise.

This week our first frost is coming.  Bit early - but if we can get our gardens through the odd frost here and there we will often be enjoying the fruits of our labor well into November.  

This year, because I invested so much in getting the new kitchen garden raised beds built and seeds started, I just couldn't let this cold snap claim the end of my growing season.  So, I spent some time getting prepared ahead of time and have actually enjoyed the process (rather than feeling like it was the end of a glorious summer, it was thoroughly enjoyable).  

I wanted to share a few tidbits from the process here.

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​Preparing the beds

It was a gorgeous day today, but the raised beds are now tucked in for the upcoming frosty weather. 

​This involved first harvesting as many herbs as possible (I grow over 100 different types of herbs) and deciding how to address each one for best preservation.  A few need to be processed immediately and most can hang to dry for future use.  

And finally the hoops went down and the frost fabric was cut to fit each of 8 large raised beds.  I just use wooden clothes pins to clamp the fabric onto the hoops.  This makes it easy to pull off when the frost scare has passed.

Because everything is on drip, I don't really have to worry about access to the beds while the fabric is on.

The hoops and fabric will come off before the first snow, and be folded and stored until the early spring.  While most of the herbs I grow are perennial, or biennial, there's a few that will need to be reseeded again in the spring.  This frost fabric will allow me to create a little bit of a green house effect to get the seeds started much earlier.  And it will help bring the perennials back to life sooner.  

This means that hopefully I can get a 4 - 8 week jump on things for a more bountiful summer next year.
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Preserving in the freezer

I brought things like chives, basils, tarragon, etc straight into the kitchen where I made pesto and finely chopped the rest.  Some of the chopped herbs get added to olive oil, some to butter, and some just a tiny bit of water.  All of it goes into small ice cube trays until solid.  These will be dropped into tubs or bags and kept in the freezer to grab and pop into sauces, stews, soups, eggs... really anything.  

I also brought in some edible flowers including borage and salvias, which became elegant cocktail ice cubes.  Of course, these ice cubes can be used for club soda as well.  Getting that ice really clear is pretty impossible when you've got botanicals in the mix, but that's okay.  What a luxurious way to extend the glory of summer indoors.
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​hanging & drying

Most of the rest of the harvested herbs, I cleaned up a tiny bit, gathered with rubber bands, added a simple label, and hung them on a cord on a wall in my art studio.  I wish I could share the absolutely amazing scent.  These herbs will hang-out here for a couple of weeks to dry and then they can be processed into jars or bags or envelopes for use throughout the winter.

I grow some pretty unusual herbs (in addition to all the must-haves), so maybe I'll pop back in here to offer a list of what's hanging there.  
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​more inspiration

You might be interested in learning more about living with the seasons or other Garden Resources.  
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Garden Resources

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Thanks so much for following along.  I hope you found something inspiring or interesting here.  I'd love to know how you're summer is winding down and transitioning.  How do you prepare your kitchen garden for seasonal changes?  Let me know in the comments below!

Peace & contentment,
~Miriam