Extended Season Week 1

This Week’s HarvestB7CFACA9-F4DD-42A4-BBE9-8A6CF7F69BF3






Brussels Sprouts


Red and Yellow Onions


Hakurei Salad Turnips

Braising Greens

Farm News

Winter came early this year! Fortunately we got all our storage crops out before the cold. This year we barely managed to get things harvested in the knick of time. We finished our sweet potatoes before the first night under 40 degrees, we pulled all the carrots before rain settled in and with it muddy conditions that would have hindered an efficient harvest, we picked the exposed crops like cabbage before 20 degree nights, and this Monday we wrapped it all up finishing with rutabaga and turnip harvest.  Currently all three coolers are pretty full of vegetables!

harvesting carrots with the under-cutter which rides under the carrot and lifts them up for easy pulling

We did have some crop loss. In a different, milder fall we could have arugula, kale, Brussels sprouts, chard, spinach, and even lettuce up to Thanksgiving.  And even cold hardy brassicas like broccoli, cabbage and cauliflower could still be growing in the field. Our entire final planting of broccoli died with the cold temperatures before we got to cut a single stalk. Jury is still out on Brussel Sprouts, spinach and Kale but I’m not holding my breath.  Last year we also got hit with nights in the teens early on. I’m hoping next year we get spared unseasonable cold weather! But I’m also grateful for all the storage crops we do have and all the help we had to bring them in. It was a successful fall harvest season! And staying inside all day this past Tuesday was certainly a welcome break from the nonstop hustle of the year!

thousands of pounds of various root vegetables made their way from the field to the cooler
Harvesting purple top turnips in the sun
Bulk bin rutabaga harvest



Chimichurri (make this! we tossed it with roasted veggies and couscous and also put dollops on pizza)

Sausage, Kale and Potato Soup

Carrot and Turnip Hash with fresh herbs and fried eggs