What begins you may ask? The serious harvest time where we actually put away quite a bit of food for the coming year. Above on left about a third of our potatoes, the reds are still in the ground and we've been eating these yukon golds baked, boiled and fried up in the skillet with onions, they won't store all year but should last us into the fall anyway. On right, the garlic, spread out and curing/drying in the garden shed, in another week or so I'll clean it up, trim the roots off and make braids, this should actually last us until next year, I just tossed the final head from last year into the compost bin, too dried out and sprouting. With all that delicious juicy fresh garlic ready to eat, why compromise.