It’s been a busy week in preparation for the first real cold snap of the season. A weeks worth of nights predicted to hover around the freezing mark. All of the frost sensitive crops needed to be harvested and put into storage. The squash, onions and garlic moved from where they were curing and drying and placed indoors where it would stay above freezing. We’ve been basking in these extra days and weeks of warm weather. The plants enjoying the opportunity to grow a little bigger for harvest and the farmers enjoying the opportunity to get more painting, building and electrical work done on the barn. Fast forward to late fall and stopped up water lines, frost covered leaves and cold fingers and toes. We’re planning a csa work day to harvest carrots. More info to come soon.
Adirondack Harvest has an online survey that they would like area csa members to participate in. It will only take a couple of minutes to answer the few questions about where you get your food. Take the survey here!
In the Farm Shares
In the veggie share: winter squash, potatoes, napa cabbage, cauliflower, fennel, celery, spinach, tomatoes, cabbage, onions, swiss chard, kale, carrots, beets, lettuce, eggplant, peppers, wheat berries, sage, new red and blue cornmeal and our own whole wheat flour. Onions are seconds for the next few weeks. These onions are fine for cutting into now, but have soft spots and won’t store for winter.
In the meat share: Chickens, beef and pork in the freezer. Things are on the move again in the barn. The meat freezer is now in its final home in the central bay.
Related articles
- Full and By Farm: Fall Gifts (www.essexonlakechamplain.com)
- Full and By Farm: Fall Treats (www.essexonlakechamplain.com)
- Full and By Farm: End of Summer Field Work (www.essexonlakechamplain.com)
- Full and By Farm: More Cider and A New Calf (www.essexonlakechamplain.com)
- Full and By Farm: Bank Barn Winter Preparations (www.essexonlakechamplain.com)
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