LETTUCE (F/P) Our best guess is that last hot spell gave the lettuce a fright because almost half of our varieties are going into premature bolt, including some precious heads in the high tunnel. Crud! Others are holding on strong and everybody will get one of those until they run out. Some may also get some baby heads that had to be cut before they get their full bolt on.
TOMATOES (F/P) The harvest is dwindling, but the plants continue to slowly ripen fruit. We barely missed a frost this weekend so we'll have them for at least another week.
LEEKS (F/P) The first digging of the fall leeks. Can't wait!
BROCCOLI (F/P) The broccoli is starting to settle down a bit and cold nights make it sweet.
CAULIFLOWER (P) Partial shares get a choice of cauliflower or more broccoli.
SWEET PEPPERS (F/P) The ripe ones are getting scarcer but these warm days help.
CARROTS (F) Orange sweeties from our recent digging. There's another bed out there that we are looking forward to eating all winter.
BOK CHOI (F) We planted whatever seed we had left including red ones, white-stemmed and green-stemmed varieties.
HERB CHOICE (F) Cilantro, dill or basil.
NEXT WEEK: More peppers, broccoli, cauliflower, tomatoes, sweet potatoes and beets. Bulb fennel debuts.
Fall is easily our favorite time of year. The air is clean and crisp. Snuggled in our hoodies and jackets we are greeted by the morning sunrise a little later every day. With nothing left to plant, we focus on the harvest.
fall morning radish pull
In any extra time we have on CSA mornings, we tackle the sweet potato harvest which is breaking all previous records. Last week we dug a whopping 680 lbs. out of a 200 ft. row. With several more rows to dig, we encourage anyone who still owes hours to get on out here.
Luke and Lorne leading the way
When the planting ends, work on the infrastructure begins. First on the list, the back of the barn. Some of you may remember when we re-faced the front of the barn two years ago. Some of you even helped us on what turned out to be the hottest day of the year. Luckily we stayed injury-free and the barn is much improved. This time around because of the lay of the land we are fifteen feet up off the ground for the entire project. For this reason, we are sticking with the "professionals" on this job. The farm crew plus an extra hand here or there should be able to get the job done.
back of the barn (before)