Fall

Fall is undoubtedly here. We got our first frost Saturday night. We harvested all the rest of our winter squash on Sunday morning - we think about 4,000 lbs! - with the help of two pickup trucks and a bunch of friends. Many great thanks to those who showed up Sunday morning and pitched in, even for a little while! Below you can see a Ben-cam view of the process (okay, I didn't stick a camera on Ben, I just held my camera above his shoulder).

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'Tis indeed the season of abundance: not only are the vegetables pretty much pouring out of the fields, but the new flock of laying ducks has started to come into lay, and the eggs are pouring in as well. 

Chef Ali has a couple new recipes for us this week, featuring the delicious Chinese (or Napa) Cabbage: Cellophane Noodle Soup with Beef and Chinese Cabbage  and Peanut Noodles with Asian Slaw.

See you at market!

-Ailish

This time of the summer is a kind of bridge time for most farms. We are done with our major transplanting and seeding efforts, and the massive fall harvests have not yet begun. That is going to change next week, though! We will be harvesting garlic, and then hanging it to cure (that is, dry down in a warm, breezy location) for a few weeks before we start cleaning it and bringing it to market. 

We had been debating a lot about WHERE we were going to cure the garlic. Last year we cured it in a caterpillar tunnel (unheated hoophouse) that had had early crops in it and was empty, but this year, all of our field tunnels are chock full of tomatoes, peppers, eggplants, and tomatillos. Buying the materials to make a new tunnel aren't cheap ($500-$1000), so we decided to scrounge all the extra bits and pieces from all our tunnels that we had lying around the farm, and patch together ground posts, hoops, and a ridge purlin. You can see in the pictures below, the tunnel that resulted is one of the most hilarious looking structures we have ever built. But it stands! It's definitely farm tolerance, but it will get us through the garlic and onion curing. 

We are going to put the plastic on it today, and we hope it goes smoothly despite the lumpy ridgeline. In the foreground of the last image, you can see all our winter squash. We managed to get in there and get them weeded before they totally cover the bare soil with vines. They are doing pretty well. Below is an image of a baby Blue Hubbard squash variety called Blue Ballet - it's already the size of a grapefruit!

See you at market!

-Ailish