We are entering one of my favorite times of the year, even if it means many plants are no longer in their prime. It is the seasonal shift and natural waning of energy. It is the fulcrum and midpoint between the longest and shortest days of the year; the day of the year when every place on earth experiences the same amount of day and night. Indeed, we’ve noticed the darker mornings and shorter evenings over the last two to three weeks. One can feel the garden’s slowing pulse, as many plants continue to ripen their fruits, almost as if in suspended animation. Of course, there are other plants who rejoice at growing in cooler weather again, but it is not the logarithmic pace of spring and early summer.
Yet it is quite the paradox when the local temperature is trying to challenge a record high, more typical of summer, while the silver maples have branches of vivid red leaves! Still, if one is attuned to energetics, 92° in late September is much more mellow heat than 92° in late July. A very loud cricket has been keeping me company as I write, quite content that it is a warm evening.
My concerns that the supposed spaghetti squash might be imposters were assuaged after cutting one open and baking it. The classic string texture was apparent upon scraping, and it was delicious, tossed with a bit of olive oil, garlic powder, salt, cherry tomatoes, and grated parmesan. As a nice alternative to pasta, it is also tasty when mixed with pesto, though it takes a back seat to the pungent basil and garlic flavors.