As the forecast threatens frost for several nights this week, local gardeners scramble to gather up those ripe fruits in the fields that are vulnerable to being damaged by cold. And so – we have pumpkins coming out, every pepper that seems close to ripe and lots of gorgeous nasturtiums. Of course, many of our crops still growing will improve as the nights get cold, but these few are quite tender, and so we’ll allow their tastes to usher us into fall… continued »
Though we still have a ton of food growing in the gardens, our warm season plants are definitely showing signs of fatigue and disease now. continued »
This is that intriguing time of year when we’re able to eat both summer and fall at the same time. One balmy day cucumber salad still seems appropriate, while the next we’re happy to have collards to cook up into a cozy stew to warm up the house. Tonight I’m canning green beans, and I’m happy to have such a task ahead of me on a cool evening, but yesterday afternoon was awfully sweltery when I was cooking down tomato sauce from morning to midnight. The really fun part is that right now we have it all! Bon appetit! continued »
It’s amazing the difference a week can make. We’ve gone from sweltering in the bean rows to feverishly chopping wood for the house stove. The gardens are full to bursting, with some things ending and others getting started – we’ve picked our final zucchinis and are yanking up cucumber vines to make room for the fall lettuce transplants. A change of season is always fun on the farm, and we are very much enjoying the new flavors the nearly-freezing nights make in the vegetables. Beans and beets have taken on a new richness while the swiss chard and lettuces that have been droopy in the heat are suddenly the stand-out performers in the plots. continued »
I must confess that in spite of the fact that my business is growing food, I hardly cook dinner all summer long. continued »
