The first hard frost of the season draped the lawn in a brittle white blanket, crunching under my footsteps as I tended to morning chores. On the garden trellises, the tomato plants and pole beans hung as if in suspended animation. They seemed untouched by the frost at a glance, but once the sunlight reached those garden beds, the damage would be clear.

Cell walls ruptured by the cold would allow the cells to drain as they thawed, leaving plants limp and lifeless. Another growing season was coming to an end. We'd planned accordingly, bustling to clear what could be salvaged before the freeze. The garden wasn't entirely empty - hardy greens and roots lingered, sweetened by the cold.

Our first official frost of the season arrived this week, though some low lying areas of our yard had already been nipped by earlier cold. Mid-October is late for us to be frost free here in northeast Wisconsin, so we were overdue.

Somehow the south greenhouse door came unlatched (it was windy), so most of the greenhouse plants are toast, too, but very late season tomatoes and cucumbers are never as flavorful as those with better light and warmth, so I don't mind terribly much. The shorter, cooler days turn my thoughts to slow simmered soups and stews, homemade bread, and warm drinks more than salad fare this time of year.

It was not the best year for pumpkin and winter squash in our gardens, as the hot, dry conditions stressed the plants, but we still managed a decent harvest. We did run into a little trouble with our recent rains, as one of the pumpkins burst from the influx of available water. We harvested it shortly after the rain, but damaged fruit doesn't store well, so into the oven it went.

As such, I took some updated photos for our favorite pumpkin pie recipe, and put together an article about our choices for best pumpkins for pie. There are dozens upon dozens of winter squash and pumpkin varieties out there, so it was a tough pick, but these are ones that have worked well for us.

I'd love to get your feedback on what works well in your area. Leave a comment on the article to share your experience. Out of the vine borer resistant seeds we got from Autumn Prairie Pumpkins, the Dickenson pumpkin seeds had the best yield for us this year.

Looking around at what's left in the garden and stacked up inside, I think we're going to make one more batch of spaghetti sauce, as the long simmering process improves the flavor of late season tomatoes.

Duncan has started eating spaghetti sauce on his eggs, so we're using more of it. It's a good combination, because the fat in the eggs helps make the tomato carotenoids more bioavailable, while the sauce adds plant nutrients that eggs don't provide in significant amounts.

I think we'll make some zucchini relish, pickled hot peppers, dry some parsley, and make apple cider and sauce, too. The cabbage is on the dry side this year and we still have kraut in storage, so I'm on the fence about how to best use the remaining heads. The red Kalibos cabbage heads are small but beautiful this year. All in all, 2026 has been a somewhat challenging year, but abundant nonetheless.

This Week’s Resilience & Abundance Boost

• Know when to call it a season. There’s a time to nurture growing things and a time to gather what’s left and move on. Recognizing when conditions have changed helps us put our energy where it will do the most good.
• Work with what you have. A split pumpkin may not last in storage, but it can still make a delicious pie. Late-season tomatoes may lack summer’s sweetness, but a long simmer can turn them into flavorful sauce. Resourcefulness often matters more than having perfect ingredients.
• Look for the hidden benefits of change. Frost ends the season for tender crops, but it improves the flavor of many hardy greens and root vegetables. Something lost in one part of life may make room for something worthwhile elsewhere.
• Learn from a challenging season. Every growing year teaches us something about our soil, our plants, and our choices. Take a few notes about what thrived, what struggled, and what you might do differently next year.
• Enjoy the shift in seasons. There’s something comforting about trading fresh salads for simmering soups, warm bread, and the aroma of apples cooking on the stove. Each season offers its own pleasures when we make time to appreciate them.

Resilience isn’t about making every season turn out the way we hoped. It’s about adapting to the conditions we’re given, making good use of what’s available, and recognizing that even an imperfect harvest can provide plenty to be thankful for.

All our best to you and yours,

Laurie (and August IV, August V, and Duncan)

A Warm Home and a Taste of Fall

Now that the first hard frost has arrived, our thoughts are turning toward keeping the house cozy and making good use of the last of the harvest.

There’s still time to tackle some simple projects before the deep cold sets in, and fall farmers markets may have some good deals on pumpkins and winter squash. This week’s articles will help you prepare for colder weather and turn some of that autumn abundance into something delicious.

Keep Your House Warm Without Breaking the Bank

It’s much easier to deal with drafts and heat loss before winter settles in than when the wind is howling and the temperatures are below zero.

From simple fixes around windows and doors to making better use of sunlight and your existing heating system, these practical tips can help you stay more comfortable while keeping heating bills under control. Many cost little or nothing to implement.

Read: Cheap Ways to Keep Your House Warm in Winter​

Which Pumpkins Make the Best Pie?

Not all pumpkins are created equal when it comes to baking. Some are watery or stringy, while others have dense, sweet flesh that makes wonderful pies, breads, and other treats.

If you’re shopping at a farmers market or choosing varieties to grow next year, this new article shares our favorite pumpkins and winter squash for baking, along with tips for choosing the best ones.

You may even find some end-of-season bargains as growers clear out their remaining inventory.

Read: Best Pumpkin for Pie — Our Favorite Varieties​

Pumpkin Pie That Wins Over the Skeptics

After roasting one of our pumpkins, I made up a batch of our favorite pumpkin pie and took some fresh photos for the recipe.

My husband, who normally isn’t terribly enthusiastic about pumpkin pie, took a bite and exclaimed, “Holy crap that’s good!”

I suppose that’s about as enthusiastic an endorsement as a recipe can get.

If you’re looking for a homemade pumpkin pie with great flavor and a smooth, creamy filling, give this one a try. You can use homemade pumpkin puree or canned pumpkin, whichever works best for you.

Read: Our Favorite Homemade Pumpkin Pie Recipe​

A little preparation now can make winter more comfortable, and a little time in the kitchen can turn the fall harvest into something worth celebrating. After all, there’s nothing quite like coming in from the cold to a warm house and the smell of something good baking in the oven.

350+ Pages of Hope

There's no shortage of people telling us what might go wrong in the world. I'd rather help you focus on what you can do to make things better.

That's why I wrote Common Sense Preparedness: Building Resilience for Uncertain Times — 350+ pages of practical advice, real-life experience, and hope for the future.

It's not about preparing for the end of the world. It's about building the skills, resources, and confidence to take good care of yourself and those you love, whatever life brings.

Because preparing for tomorrow is an act of hope, not fear.

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Thank you for being part of the Common Sense Home community. Take care, and have a wonderful week!