fall fall summer summer

  Preparations and crossed fingers

Harvest links  


Every year it comes too early. This year, it’s especially true. I’m talking about frost. Our farm sits in a low lying valley, so if there’s prediction of frost, we get it. Tonight (Friday), the weather folks are predicting frost and we’re preparing for it. The prediction of frost gives a sense of purpose and urgency to the days leading up to it. There’s strategizing about what exactly needs to be done and what can wait. There’s some of our own guessing about how low the temperature will actually drop and speculating about what might make it through based on the plant’s hardiness and how much foliage is protecting the underlying fruit. This year went something like this: Wednesday, wearing flannel lined pants and stocking caps, Mike and I went to work harvesting this season’s squash. It’s not a bountiful harvest but there was squash to be gathered. We had a total loss on the pie pumpkins and significantly reduced yields on the winter squash. Let’s just say the squash and pumpkin patches had their own “series of unfortunate events.” First, planting was delayed due to cold, wet soil conditions. Next, the squash loving cucumber beetles were abundant. Then, hail hit the patch particularly hard exposing the squash to the deer who found that squash make a delightful snack. The lack of foliage (due to hail) left the squash unprotected, so that even a light frost concerned us. Harvesting it became a top priority. Tucked away in the greenhouse, the squash will now cure for a few weeks before we start sending it your way.

Once the squash was in, we turned our attention to the field tomatoes. We picked hard on the Romas getting enough for both Saturday and Tuesday knowing it was likely they’d be lost to the upcoming frost. We held back on the hoop house tomatoes and closed them up tight hoping there’s enough warmth there to carry them through the night. If we’re right, there will be tomatoes to be next for next week! We also picked peppers for both Saturday and Tuesday. Anything showing a bit of yellow or orange or red was gathered along with a green bell and heaps of jalapenos. It’s often true that the first frost burns the top leaves back but the fruits beneath are protected. We’re hoping that’s the case this year. If it is, we’ll have more peppers in the coming weeks. Next we gathered up the last eggplants for extras, picked sweet corn for tomorrow’s potluck lunch, drained the hoses and went to bed – fingers crossed.

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Spring Hill Events - 2014
Sunday, September 21st - Fall Work Day
Saturday, November 1st - Harvest Dinner

To be a sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

• share in the work to create a farm that is economically, environmentally, and socially sustainable;
• share the risk and share the bounty;
• make decisions together;
• ensure that the size of the farm holds in balance considerations of land, community, and farm viability;
• work together to nurture a friendly and creative community.