I started garlic and onion sets in the greenhouse this spring. I have harvested the best of each that I have ever had. The onions are huge with no sign of mold and the garlic is truly lovely. Me thinks I will continue with this action forever. It takes more soil and containers and effort, but I have something to show for it.

The shallots, started from seed are gorgeous. The ones that came from sets are not at all lovely, so I won't bother with that expense again.

I gleaned the rest of the broccoli. The little tiny side shoots are just as tasty as the first huge heads, even the few that realized flowers are good. Then I dug out the plants. I may be a little early, but life goes on and I need to be getting the garden ready for winter. Better the plants go on the compost and the beds be spread with finished compost than everything frozen in place.

The rainbow chard is still producing and we are eating it every day. Might as well, like tanner crab -- eat it while you can.

The leeks and carrots are still in the ground. The leeks are waiting for me to have the time to process them for the freezer. I like to slice and then soften them in olive oil, let them cool then pack in Ziplock bags, flat. When I need some I just break off what I need. Excellent.

Grandchildren love carrots so I am loathe to pull them, there needs to be something out there for them. The snap peas are lingering. Red cabbage is all cut and nestled in a crate outside the door, being eaten on demand. Using the great outdoors for a refrigerator comes in handy this time of year.

The potatoes, onions, garlic and shallots are all in the too warm basement spread out on newspapers (the potatoes are also covered with paper to prevent them from turning green from light) and drying nicely.

The garlic and shallots will be transferred to brown paper bags and stored on top of the refrigerator. I am still using garlic from last year -- amazingly crisp and bright.

The potatoes and onions will stay in the basement, with a few at the ready on the kitchen counter.

We certainly eat well.

I made a decision to reject the day lilies. John dug them up. They have a massive root system and I needed help. Plus the plants themselves were huge. I had never divided them, which may be why I decided I no longer could tolerate their presence. All those strappy leaves with blooms that last a day. Enough. Not enough color for long enough. I now have very gapping holes in the perennial beds.

Which is, actually, a very good thing. I will give these holes some thought this winter. I think the plants around them have been crowded and will appreciate the breathing room. But I know I want something tallish. Possibly a shrub. Wouldn't it be nice if Japanese maples grew here (they don't)? This will be fun. Frustrating, but fun.

The greenhouse is still churning out tomatoes. The new variety for the year, Angel, is -- in our opinion -- a failure. It hasn't any taste. Maybe it needs to be grown in the great outdoors, or needs more heat. Whatever, it didn't get it.

The cucumbers really should be tossed, but they are still looking OK, still making cucumbers, can't argue with that. The last of the basil needs to become pesto. The heliotrope is still blooming, smelling delicious and looking just a little straggly. I'm glad I have given up on red bell peppers. There isn't enough time to ripen them and once they are roasted, there isn't much to them. Sometimes you just have to cut your losses.

I continue to deadhead the little yellow poppies that may or may not be arctic poppies. I'm not taking any chances with them, they look like they want to rule the world.

The Lauren's grape poppy is being selectively pulled out. There is one huge seed pod that I have marked and am hoping it has time to ripen on its own. I have harvested poppy pods too early and the seeds have molded. This time I will be more aware. This particular pod is going to be next year's poppies that I will start in the spring in the greenhouse. The others will be left in place and I hope they will self-sow. We'll see.

As for the White House organic vegetable gardeners, I wish them all luck, whoever they may be.

Keep gardening, it isn't over yet.

Rosemary Fitzpatrick has been gardening with gusto in Homer for 30 years. This year marks the 19th anniversary of her column.