The days are getting so short that pictures of both sunrise and sunset are not hard to come by. Yesterday was particularly stunning with soft clouds refracting pink in all directions. One would think that these hardy rutabagas would keep longer than a tomato, but such is not the case. I used my last Longkeeper Tomato to make an end of season (out of season?) BLT. Its orange color is not so inviting, but the flavor is better than anything found in a supermarket. The rutabaga on the other hand have a short span of freshness. That is why they are waxed in the stores. But it is a wonderful seasonal flavor, and I was glad to be able to offer them to the Thanksgiving table again this year.