Peppers hold out a bit longer. Corn is gone.

I just put the last of the corn on my salad for tonight.  It was a pretty amazing season for the stuff, with the last harvest during the first week of November.  When the regular farms started to go thin on corn back in late September, I thought that the season was ending.  Then one farm after another popped up with their late season crop.  Some of these folks only plant the stuff as a wind break, and had very small quantities,  And because it was not in the most ideal of locations, it took a while for the plants to mature.  Viola! Late season sweet corn on the cob.  And of course, you paid late season prices.  But as long as it is sugary sweet, I say it is well worth the price.  As long as you picked the right ears.  Those worms can do a lot of damage by November.

Last week for cheap peppers.  Last month for local peppers.  Get 'em now.

As for peppers, those tropical plants are holding out.  As are tomatoes and eggplants.  Come on, it is almost Thanksgiving, and we are still getting fresh, local heat loving nightshades.  You got to love it in Central Cali.  But, get them while they are hot.  Prices from on farm this week are at $1.20 a pound (as they have been all summer), but they plan to go up to $2.80 a pound next week, as supplies will dwindle.  It is not so much the cold, as the shorter days, that will drive production down.  These guys need a lot of sunlight to ripen up to those beautiful red, yellow and orange hues.  And allow those sugars to develop.  Still, doubtful we will see much left for December.  We can expect a similar decline in tomato and eggplant stocks.

Autumn means a lot of things, including earlier sunsets.

And keep an eye out for "soggy bottom" tomatoes.  These are dry farmed reds that saw a bit too much rain and caught the blight. Some farms are selling off their stock real cheap.  While these guys are not great for eating in salad, they sauce up just fine.  And one farmer gave me a great idea, while I hemmed and hawed about having enough time to make sauce.  Throw them in a stock pot, and forget about it.  Last night, I cut about 10# of tomatoes, and did just that.  I added just a bit of Italian herb blend for good measure.  This morning, I am packing pasta sauce sized portions into freezer bags, and, yup you guessed it, throwing them in the freezer.  Not quite a gourmet as home canned stewed tomatoes, but this will work, and give me some fresh tomato sauce come winter.