I have morning routines that set me up for working through the rest of the day. Generally, I devote an hour to yoga or a walk each day, but I also throw in a bit of gardening for good measure. I started a backyard vegetable garden when I first moved to Louisiana two years ago and it has been the site of just as many glories (tender baby carrots, sweet leeks and sugar peas in Spring) as defeats (the wilt disease that gobbled up my cucumbers and squash this Summer). But I keep at it because a. there’s something wildly therapeutic about weeding (out with the bad so the good can flourish) and b. it’s a way to bring something good and positive into the world.

After my walk this morning, I checked in with my backyard plot, which has begun to sprout fall produce. Here are a couple of highlights:

tomatilloTomatillo: I saw these seeds over the summer and thought I’d try them, largely because they’re supposed to yield purple fruit when they’re ripe. Roasted, they should serve as the base for a good salsa that could include the onions (you can see them poking up in the background in this picture) and cilantro growing in other parts of this box. The authors of Latin Chic also have a great tomatillo salad dressing recipe that was a hit at a baby shower I once catered for a friend in Atlanta. So I have big plans for this crop and hope it continues to flourish.

wintersquashWinter squash: I wish I knew what type of squash this was. I bought a general winter squash seed packet that included butternut squash, acorn squash, and spaghetti squash seeds. But the seeds were all mixed up, so I’m not sure what I planted here or on the other side of my plot. It’ll be a surprise. I like surprises. I’ll either have something that will make a great soup (butternut), something that will be a healthy pasta substitute (spaghetti), or something that will be great roasted on its own (acorn).

okraOkra: This plant is almost tall and sturdy enough for my child to climb. It is also yielding a constant supply of pods that I’ve tossed into gumbos, fried in cornmeal, or packed in my kid’s lunch. The kid will eat raw okra, which is amazing to me, especially because it took me a while to acquire a taste for them. One thing I might try this fall: Pickling okra. Pickled okra make good stirrers in a Bloody Mary, after all.

blackeyedpeaBlack-eyed peas: I’ve tried and failed with a lot of different things in this box over the past two years. But I decided over the summer that as a self-respecting Southern gardener, I needed to plant black-eyed peas. I had no idea this plant would grow the way it did, exploding with yellow and white blooms that yield pods of sweet, fresh peas. In my house they don’t last long, but I’ll be stockpiling some for a black-eyed pea hummus.