This fall has been so beautiful and so accommodating for growing produce. It seems like it has been a couple years since we have seen a “normal” fall – gradual rain, a slow crescendo. We will be happy if the heavy rains don’t come until January. Since changing the clock on Sunday and “losing” an hour, the days are so much shorter. And since the Vegetable CSA season has ended, we have tricked ourselves into thinking there is less to do. It only means we are committed to less, which actually lifts a little load off our backs and stress of our minds. Harvest, livestock chores, planting, fencing – working.
Greens are so prolific now; we are somewhat puzzled as to why the market price for organic greens are so high right now ($4/bunch of kale at Harvest Market!). Is it the lack of farm labor? We are happy to be working with Ukiah Natural Foods Co-op, selling our greens below the current market wholesale price, as we have so much to be harvested and eaten!! Oh, and we feel like we’re eating like kings! Not only are the greens abundant, but the winter squash produced profusely this summer, and well, autumn is such an abundant time of year! Plus, we have beef, lamb, and pork in our freezer.
spinach, spaghetti w/ beef, homemade tomato sauce, turnips
We also look forward to this restful time, so we can attend agriculture conferences, tweak our business plan, spend more time in the kitchen, and read all those farming books and magazines we want to catch up on. We just received the brochure for the annual EcoFarm conference in January, which always offers great networking opportunities and workshops. Next week, is the North American Biodynamic Conference, which will supposedly be the largest (most attendees) biodynamic event this continent has ever seen! This is an exciting time for sustainable agriculture, including biodynamics.
Food Safety workshop for Specialty Crop Growers – completed!
brining olives
So, the rain clouds have decided to settle over us these next couple days. Our little piece of Earth is entering the quiet time of wet and green and chill, as well as wood stoves and soups and roasted roots.
