I was surprised to open the door to a heavy frost a few mornings ago. It wasn’t quite enough to finish off any of the sun-loving crops, but that will be coming soon enough with the forecasted, very chilly Friday night. Next week I’ll bring down the tomato trellises, turn under the squash vines, egg and pepper plants, and begin preparing the field for spring.
Pumpkins & Upcoming Harvest Meal
We have U-pick pumpkins in the field today! Take a pumpkin home or mark your name on it and leave it here for carving next Sunday, October 21st, at our annual harvest meal. Wear your boots and give yourself a little extra time tonight to take a walk out to the field. And don’t forget to join us on the 21st at 10am for carving, visiting and enjoying a farm meal.
Thanks to Extra Hands
We have a huge thank-you for Nathan and Racey, who finished up their season here yesterday with one last chicken harvest. Together with Jesse, who took off in September to tour with his band, we enjoyed a lot of great help, wonderful food and amazing music. As usual we are much indebted to everyone who has put in a day, week or many months helping out at the farm this summer. We quite literally wouldn’t be able to do it without all of the extra hands pitching in.
In the Farm Shares
In the veggie share: Winter squash, potatoes, pac choi, chinese cabbage, broccoli, kale, chard, carrots, beets, celeriac, mesclun mix, lettuce heads, cabbage, garlic, onions, shallots and the last of the warm weather crops. U-pick flowers and sungolds are dwindling, but still hanging in there.
In the meat share: Fresh whole chickens, frozen half chickens, pork and ground beef.
Sara Kurak
Full and By Farm
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