Autumn is here, and I am in a cottage in a grassy clearing on an island in Puget Sound, and I am thinking of making a pumpkin pie. Or anything that involves turning on the oven, because the cottage we’re housesitting does not seem to have quite enough insulation.
Somehow, the local vegetable gardens don’t seem to realize that summer is over. Tomato plants are still heavy with fruit. Baby zucchini and edible blossoms share vines with a few mature squash, set aside to provide seeds for next year’s gardens.
There are the expected cold-weather greens, the rainbow chard and kale and red-veined beet leaves, but dotted among them are tender young lettuce plants and even a few strawberry plants, still happily flowering.
Sadly, the cottage doesn’t have a vegetable garden, so I’ll have to go get my pie pumpkin from the market. In the meantime, if you have a great pumpkin pie recipe (particularly a dairy-free one), please leave it in the comments. Otherwise, I’ll go with my favorite spiced pumpkin pie with kabocha, garam masala, and coconut milk.
(And don’t worry about my plants back home: my dad’s staying at our place and taking care of the garden. I told him to ask the kids for help if he was unsure about anything. This may mean that we come home to find the entire garden planted with beans, but that’s okay.)
These photos were taken at the Belltown P-Patch, one of Seattle’s community gardens.