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Fall food

After a great late summer of vegetables, it really feels like fall in the garden now.  Looking out into the field, it’s all beautiful blues and greens and purples of the the fall cabbages and their relatives, vibrant green carrot tops, dark purple beet tops, and earthy yellows and browns of summer’s foliage gone by.  Some onions are bowing their tops over in deference to the change in season, others are already neatly laid out the greenhouse to cure for storage.  The fall roots – beets, carrots, rutabaga, radishes – have all reached a good size and hanging out in the soil until we can harvest.  We picked our first winter squashes out of the corn field yesterday.  We’ll have butternuts on Monday, and some other great heirloom squashes and pie pumpkins are coming soon.  The summer crops are still hanging in there, but it’s the beginning of the end for tomatoes, peppers, eggplants, and summer squash.  Maybe a couple more weeks on tomatoes, but we’re past the peak season.

Our last Douglas market is tomorrow, and then there’s two more weeks in Grafton.  The farmer’s market season may be coming to a close, but the local food season has a ways to go yet.  We count on your support through the fall – we will have tons of great fall greens and roots right up to Thanksgiving and beyond!