We can feel the season changing from summer into fall. My 6am alarm has me stretching out by the light of the moon in the early mornings, watching the sun come up over the trees, the sky bright pink, fog rising up on these misty mornings. The crew starts at 7:30am now (instead of 7am) with cooler, darker mornings.
We have been getting rain lately, not a lot, but now that the nights are cooler the soil dries out slower. Fingers crossed the droughts have passed. We don't have to irrigate as often which is a relief after running the well and pumps night and day for so many weeks this summer. The summer flush of flea beetles that enjoy chomping on our broccoli, arugula, cabbage, turnips, radishes, and kale are clearing away with cooler days. We still combat the cabbage moth caterpillars, the allium leaf miner caterpillars, harlequin beetles (terrible this year!)and aphids, the fall veggie pests.
Tomato season is waning, the wave of summer fruiting crops is slowing down. We have some lovely red slicing tomatoes and green bell peppers this week from our friends, the Ardolinos, who grow using organic methods but are not certified. They grow just a few crops and we often reap the benefit of their late tomato harvest. The fall greens and roots are coming on quickly. The lettuce is finally growing comfortably again in the cooler temps. Butternut squash are curing in the tunnel after our preliminary harvest. They look quite perfect. We want to harvest them all before the below 50 degree nights-so far it has only dipped to 60 here. Then it's on to more sweet potatoes, cabbage, the roots.
Bread share this week is Turmeric. It's delicious and nutritious!
Cheese share is garlic chive
Fruit- shaw Honeycrisp apples
Be well,
