What's new, you ask? Low temperatures, for sure. It's true, fall has flown in quite dramatically and we are layering up with wool socks, many sweaters, tuques, and multiple pairs of gloves for those chilly morning harvests. The food coming out of the fields is hearty, beautiful, and ready to nourish you as we head into the cozy months. We've completed the bulk harvests for watermelon radishes, purple tops and salad turnips, and cabbages so far.
This week's projects are to pull out carrots, beets, rutabagas, Napa cabbage, and Brussel sprouts en masse to put into the last few weeks of the autumn season and to store for everyone participating in the Late Season box program to ensure plenty of variety when it starts mid-November. We are leaving the parsnips to size up as much as possible, so those will wait until the end of the month to be washed and put into the cooler. The squashes and onions are all tucked away in the shop to stay safe from freezing temperatures overnight, and we planted our garlic this Tuesday afternoon in a lovely moment of warm sunshine. It's always so hard to decide how much garlic to put into the shares and how much to save for planting, but by saving a good portion for planting we hope to have even more garlic for you next year. Yum!
The kale plantings are looking good and, as other greens reach the end of their season (salad does not like the chilly overnights), we are grateful to have these hardier greens to rely on. We will also be taking the coverings off of the tomato hoop house to get it ready for winter, and putting away the horse-drawn machinery to keep it out of the rain and snow. We've got 2 more weeks as a full crew harvesting before several of our team members wrap up for the season and move on to winter adventures, and there's lots to do until then ;)
Thank you for your ongoing support, your dedication to cooking and eating local fare, and for being part of our farm-ily.
Sincerely,
Naomi, Sarah, and the entire two-legged and four-legged farm team
