The telltale signs of fall have arrived. The leaves are turning, the air feels more crisp, but most importantly (at least to a vegetable farmer), the first frost has arrived. There is typically a frantic fall scramble to try to squeeze in all the last minute tasks before frost hits, and this year is no different. The sensitive crops like tomatoes, peppers, and eggplants either need to be harvested or protected, as even temperatures close to freezing can cause them harm. We bid a final farewell to our peppers and eggplants with the most recent cold spell. It is a little bittersweet to see – bitter in that we are forced to move on from the abundant summer season, but sweet because the pace slows and the workload lightens.
One of my favorite tasks on the farm is garlic planting, which takes place this time of year. It is usually the last crop that gets planted, which signifies the tail end of the growing season. Each October, we go through the ritual of prepping the final fields and cracking apart the heads of garlic to plant. Each clove will get placed in the ground and slowly set roots before the ground freezes. In the spring, it will wake up and start sending its shoots above ground and swelling to form a new head, ready for harvest in July. It is a fascinating crop, both horticulturally and culinarily.
This week’s share represents the transition from summer to fall. We have a couple of items that are reminiscent of summer (tomato sauce and peppers), with several that are more familiar in the fall (sweet potatoes and greens).
Collin and Finn the world’s best farm dog, Anya, Ashley and Penny the pup, Lex x800 happy hens, James and Rocko, Nathan, Kate, Christina, Amanda, Michelle, Anna, and last but not least, Radish the best mouser a farm could ever ask for