Fading into fall

But still beautiful.

Serena rose angelonia under a canopy of muscat grapes

lemon grass, 'Cardinal' basil and marigolds

'Cardinal' basil

mating monarchs

daisy gourds and 'Winter Luxury' pie pumpkins

I've been processing pie pumpkins by pressure cooking them for 30 minutes on a rack with a cup of water in my Instant Pot.  It works so beautifully.  The skins practically (and sometimes literally) fall off, and once I remove the seeds, an immersion blender makes puree quick, quick.

Most of it has gone in the freezer.  Some has gone into pies, and some into delicious soup.

The thai basil has flowered and is fading fast, and the arugula is pretty insect eaten, but I've still been harvesting green beans and tatsoi.

'Red Swan' bush beans and tatsoi

'Calima' and 'Red Swan' beans

Cabbages are still growing.

green - Primo Vantage; purple - 'Omero'

And the broccoli plants look good, although no sign of the heads yet.

The 'Red Russian' kale is rather out of control, but still healthy-looking.  I never did eat any.

The last of the melons and the tail end of the tomatoes have been harvested.

Late summer and fall flowers are blooming.

'Cherry Brandy' echinacea backed by salmon gomphrena (globe amaranth)

Yellow quill chrysanthemum

'Homecoming' chrysanthemum

purple verbena and pink gaura

pale purple coneflower backed by 'Apache Sunset' hyssop

'Razzle Dazzle'

Bonus:

Fasciation