Urgent Frost Alert: Prepare for Cold Weather and Garden Cleanup
UPDATE: A significant drop in temperatures is expected in Reno County as the average first frost date of October 16 approaches. With forecasts suggesting a near-freezing overnight dip, residents are urged to prepare for the cold and assess their gardens before it’s too late.
As the weather shifts, many are feeling the pressure to transition from summer to fall. Local gardener Amanda Miller expresses her struggle with the impending chill, stating, “You can’t make me put on shoes!” as she grapples with the reality of colder days ahead. The urgency to harvest remaining crops is mounting, with many gardeners facing the bittersweet task of collecting the last produce before frost damages their gardens.
With the temperature forecasted to drop close to 32 degrees Fahrenheit, residents must act quickly. Miller notes, “The last bits and bobs of everything are being harvested or possibly abandoned to wage their own war against the weather.” This season has already taken a toll on local gardens, with grasshoppers and army worms leading to diminished yields.
For those still clinging to the warmth of summer, now is the time to gather the final harvest. Miller shares her mixed emotions as she collects unripe tomatoes and peppers, stating, “There is something undeniably satisfying about ripping out scraggly plants that did their job (or not).”
If you’re looking for a delicious way to use up your garden’s final yield, consider making an Unstuffed Pepper Casserole. This easy-to-make dish is perfect for utilizing leftover ingredients and warming up during the chilly evenings ahead.
The recipe includes:
– 1 pound ground hamburger
– 1 large onion, diced
– 3 cups cooked brown rice
– 3 cups black beans, drained
– 2 cups tomato sauce or pureed fresh tomatoes
– 1/2 cup barbeque sauce
– Salt, pepper, and red pepper to taste
– Several bell peppers, large diced
– 1/2 pound sharp cheddar cheese, shredded
To prepare, brown the hamburger and onion in a large skillet. Mix in the rice, beans, and sauces, seasoning to taste. Transfer to a baking dish, layer with diced peppers and cheese, and bake uncovered at 375° Fahrenheit for about 30 minutes until peppers are tender.
As the cold encroaches, the community is reminded of the warmth of shared meals and local harvests. Miller’s column, “Lettuce Eat Local,” encourages residents to connect with their food and community, emphasizing the importance of adapting to seasonal changes.
Residents are encouraged to share their own harvest stories and recipes. With the frost looming, every moment counts. Prepare your homes and gardens now to embrace the colder months ahead.
