Have you noticed the weather today? The gusts of wind and the sudden chill are hard to ignore, especially for a farmer. A week ago, it felt like August might still be lingering, and this weekend we are preparing for the possibility of the season’s first frost. The Farmer’s Almanac says we’re overdue; some weather apps say it’s a close call, some say it’s certain. Common sense tells us that these strong winds will sweep any lingering warmth away from the ground’s surface when the sun sets tonight.
We’ve done our due diligence, preparing the same way farmers have since the Farmer’s Almanac was the only weather forecast. Today we harvested hundreds of pounds of temperature sensitive crops: the very last of 2019’s green tomatoes, peppers, cucumbers, and hibiscus. They’ll sleep better (and warmer!) tucked away in our coolers tonight than they will out in the fields. Over the fields not yet ready, we’ve stretched yard after yard of row cover, a thin fabric that will insulate and protect baby plants like lettuce.
This moment is the true change in seasons. From now on, our CSA shares and our market alike will overflow with the brassicas that stand brave in the tall in the face of low temperatures. Kale, collards, cabbages, and brussels sprouts are all hardy cousins that can withstand temperatures all the way down to 10 degrees. Radishes, carrots, beets, and spinach leaves will all protect themselves with a uniquely delicious adaption called cold-sweetening: their cells begin to store sugars, which act as a natural antifreeze.
A light frost occurs when ice crystals form over the ground and other surfaces; sometimes, when a severe frost ends the growing season, we call it a killing frost. Cold enough temperatures cause water within susceptible plants to freeze and rupture the internal cell structures. This cycle damages flavor, texture, nutrient composition, and shelf-life after harvest.
We have so many plans in place to protect our crops from plummeting temperatures: greenhouses, high tunnels, floating cover, and careful planting schedules to rotate brassicas and other winter crops in before the first frost date. A greenhouse has a supplemental heat source and is primarily used for seed starting. High tunnels look similar but rely only on the trapped heat from sunlight under their plastic skins. A well-built high tunnel with internal row cover can maintain air temperatures as mush as 10 degrees higher than the outside environment; the thermal mass of the soil in its footprint can prevent a true deep freeze from ever occurring.
The truth is, however, that daylight matters more than warmth for winter plant growth. Once we reach the end of November and the hours of sunlight drop below 10, active plant growth slows to a halt. Crops will remain in a kind of fresh, living stasis, but will not increase in size or maturity. Farmers call the months of growth the “Persephone Period” after the Greek myth explaining the origin of seasons. The trick is to time winter plantings to take advantage of all the available light before it’s gone. Luckily for us, and our winter shareholders, our winter crops are thriving. Persephone will smile down on us for a few more golden weeks, and we will all share in harvests for many months after Jack Frost becomes a regular visitor.
This Weekend at the Farm Stand
- This Saturday October 19th, we welcome Flavour Food Truck back to the Farm Stand from 10-2, along with their signature brunch sandwiches, short ribs, and kimchi tacos. Flavour was voted Loudoun's Favorite Food Truck for 2019, and it we can see why with every bite. Check out their full menu online here and start dreaming of your Saturday brunch. While you're stopping by for a delicious meal, you can also plan for a winter chock full of tasty roasts and stews by stocking up at our last freezer sale of the season. Saturday October 19th only, all of the local, humane, pastured meats in the Farm Stand freezer from both Willowsford Farm and our good friend Jesse Straight at Whiffletree Farm in Warrenton, VA will be 10% off. We have Willowsford broiler chickens and pork, and Whiffletree chicken and beef by the cut. Treat yourself to the very best meats all winter long!
- If you're ready to plan Thanksgiving, so are we. Our long time partners Sean and Jessie Baker at Dayspring Farm in Middleburg, VA are raising holiday turkeys for our Farm-ily again this year. They are heritage breeds who live and grow on pasture, supplemented with non-GMO soy-free feed, and are delivered fresh- never frozen! We're sure you can't find a better tasting bird. Visit the Farm Stand anytime during our market hours to reserve the perfect turkey for your meal. Boat House CSA members can also place pre-orders at their pickup location.
Eat well today and be well always,
Ashley, Collin, John, Lex, Rory, Nate, James, Alexandra, and the whole windswept Farm
