This cold front makes the end of our Farm Share season seem imminent! Crops in our hoophouses (pictured above) are snug and cozy in where it's warmer, but plants in the fields are experiencing the full autumnal effect as the temps drop. Since it hasn't frosted yet, some of our "summer" crops are still producing. There are some peppers and a few eggplants in the options today.
Here on the farm we're beginning our annual just-for-fun bet about when we'll have our first frost. Bets have to be placed far enough ahead to not rely on the meteorologist's forecast, which takes the fun out of it. It is extremely interesting to note patterns that we see over a 10+ year period operating this farm and also note historical records. This October is currently ranked as 5th warmest since record keeping began. Every farmer we speak to recounts the same experience: in general conditions are warmer and wetter and weather events are more extreme (which includes more extreme dry periods). As we heard someone else word it recently, climate change isn't something to believe in or not believe in -- it just is. It's happening as a result of how we humans have created modern life. We each now get to choose whether we will work to reverse the effects of extracting and burning fossil fuels as well as the effects of tillage and chemical agriculture or if we'll continue contributing to the problem. We continue our work farming regeneratively and organically and living as gently on this earth as we can. We know we aren't perfect, but we hope to not only feed people in a responsible way but also inspire our community members to engage in mitigating climate change. If you're ready to learn more and take pro-active steps to get involved, our oldest child, Sylvie, has just launched an education and engagement project about the climate crisis and carbon sequestration for which she has earned a finalist standing in an international competition. See our Instagram post here , get ready to soak up her teachings and get your hands in the soil, spread the word to others, and cross your fingers for some press coverage to help her reach as many people as possible. (Don't really get carbon sequestration? No problem! That's what she wants to teach you!)
Our Farm Share season ends November 20th. Some every-other-week members will end the week prior. Looking ahead to 2022...Today we are sending you a third email about the 2022 Farm Share season. We'll auto-renew any members that wish to stay with us, and you are receiving 4- 5 advance emails telling you when that will happen (so that you have plenty of time to make changes to your type of share or frequency, opt out if needed, or prepare for the 25% deposit to be charged to your card). Only after all current members have the opportunity to auto-renew will we open sign-up to new members.
Our crop planning for 2022 is well underway. We will place our seed order soon, we will take soil tests soon, and cover crops are creeping taller in our fields. In about 4 weeks, we'll put most of our fields to rest for the winter. That means mulched, cover cropped, or a combination of mulch and rooted plants. As part of our pledge for Soil Health, we keep soil covered and maximize living roots at all times - including during the winter months. Our fields will look dormant, but we manage them to allow for biological activity in the soil to keep cranking.
We have one more workshop opportunity for you this fall:
Hands-On Hearth Cooking Workshop
Nov 6th, 10:30 – 4:00
* Are you interested in exploring Foods and Recipes of the past?
* Would you like to learn historically accurate cooking techniques?
* Does cooking on an open fire appeal to you?
Then sign up today for this Hands-On Workshop and learn how to cook like our ancestors did.
Recreate recipes from 17th, 18th and 19th century sources and taste everything you make in class.
Class Size is limited so sign up early. Pre-registration required. Ages 16+ (Under age 16 allowed to register with paying adult participant.)
$165 ($145 tuition paid in advance + $20 materials fee to be paid at check-in)
Workshop organized and led by culinary historian Rebecca Suerdieck. Suerdieck is a second generation Colonial Williamsburg Educator, with many years of experience in 17th and 18th century Living History Interpretation. Details here as a Facebook event and registration is here: 
cookingandfire.com
Vegetable Storage Reminder: keep Tomatoes and Eggplants OUT of the fridge. All GREENS and ROOTS need to be refrigerated in an AIR TIGHT bag or container to prevent going limp/wilty. If you're short on fridge space, you can also keep Peppers, Onions, Potatoes, Garlic, and Cucumbers (for a brief time) out of the fridge.
The delicious fermented vegetables listed here are also from Katherine at Gathered Threads. We've been making our own fermented/cultured vegetables for years, and hers are the most delicious we've ever tasted! Give them a try. Your taste buds and your gut flora will thank you. This month's options include:
Cucumber Kimchi
And - There are EGGS available this week.
Blessings on your meals ~
