Today it is lovely and sunny, and rather warm for an autumnal day, which goes some way to making up for the fact that it has dropped below freezing for the last three nights, in fact last night it got down to -5°c.
Meaning of course that things are dying off in the garden, first to go were all the pumpkin plants, all those thick stalks full of water have no chance when it keeps freezing, consequently no champion sized pumpkins this year, but a plentiful crop nonetheless, now with their backsides drying in the sun before heading underground for winter storage.
The next thing to go were all the tomato plants outside. Those in the greenhouse are all doing fine, although I am doubtful that they will all go red in there before the heavy frosts start.
And some things are remarkably resilient, have reseeded themselves and are going rather well already - radishes of course.
Took a third cut of my cut and come again broccoli heads today as well, and here are half of them boiled up ready to make a broccoli quiche slice for lunch.
Line a tin with some flan pastry, then add in the cooked florets of broccoli.
Make a basic quiche mix, a good way of using up surplus eggs, I use 5 or 6 eggs, 250ml of cream, 1/2 teaspoon salt, lots of black pepper, a tablespoon of dried herbs usually parsley and 1/2 teaspoon of paprika. I know that using cream does not make for a healthy quiche, but it does taste lots better.
Add the broccoli - if I had any spare bits of sandwich ham I would have added this too, but as the fridge is bare, veggie slice only on the menu.
Top with some slices of ripe tomato, then bake in the oven for 35 minutes at 180°C.
Serve hot or cold with salad for a tasty quick lunch.
And just to prove how hard my inner nerd worked - here is my wardrobe all aired, refolded, neatened, straightened and sorted.