The picture below is of the glorious afternoon bringing in all the squash and pumpkins from the field. Note the yellow watermelon on the end of the trailer. A fleeting moment in the farm year when both melons and winter squash are harvested and eaten!
The potatoes are being dug, row by row, as needed. Other crops have "gone by" as we say, and those fields are in the rpocess of being cleaned up and planted to winter rye, a cover crop that will germinate in cool soils, grow a bit this fall and survive the winter to grow next spring. We enjoyed meeting another group of Unity College students last week and they graciously helped clean up the black plastic mulch from this filed of summer squash. There was one scary monster among them who put on a show for the children. I am told he is even a CSA member!!
Hauling in trailer loads of winter squash is one form of farm entertainment and excitement but cows on the loose and three wheeled tractors are another. We had not one but two after dark cow wrangling adventures. Er. . .actually, I should say some people had such adventures. In all honesty, I decline the cow chasing adventures whenever possible. . . especially after dark and when I am in charge of the children. Anyways, they were all collected, thanks to many hands and remain safe and sound inside their appointed quarters.
But the three wheeled tractor story and picture goes like this. HB was driving the tractor and POP! the front right wheel falls off. Down goes the front end and "WHOA!" says HB. "Just wore out," says Prentice. "What a pain," says Benny. Nice living 1 mile from a tractor repair business. It is back on the job.
Well, we heard from many of you that the escarole recipes helped tackle those escarole heads. We enjoyed pumpkin pie yesterday and are diving headfirst into roasted root vegetables these days. Have you tried roasting broccoli and caulifower? Just cut into chunks, drizzle with olive oil, s&P and put in a 400 degree oven for 30 minutes, stirring every 10 min. They will get all crispy and yummy. It is our favorite way to eat those beauties these days. See this recipe for kale chips, too. There are lots of recipes on the web for kale chips. I just tear kale into 3" pieces, rub them with oil (they should be dry before you add the oil) and sprinkle with salt and pepper. 350 degrees until they are crisp. stirring and baking in a single layer seem to aid crispiness.
Can't quite mention this past week without mentioning "the lottery ticket" I "won." I spent last Friday at the Common Ground Fair tasting food all day. My name was drawn as a "food judge" and so I got free samples from almost every food booth at the Fair. It was fun but also a lot of work (standing in lines!). Alex, HB, Les and Joseph all came with and weighed in on taste, texture, price, etc. and at the end of the day, we met up with the other four judges and agreed on the Best of Show, Best Vegetarian, etc etc. There was some really amazing food and some not so amazing. I have never made so many decisions in one day. A once in a lifetime day, glad to have the opportunity but glad that it is not everyday!!
End of season potluck will happen this Tuesday evening, October 5th, from 430-7. We will be mostly outside, so please dress for the weather. We are looking forward to a bit of "Farm Talk" so come ready to share your thoughts about our Village Farm season and the future. Pick out a Jack o Lantern, too! Come one and all.
Work Party October 9th from 9-1130 with a hearty lunch provided at noon. Always fun and productive times for all. Come on out for the day!!! (RSVP helpful in knowing how much lunch to prepare. thank you.)
As always, be in touch with any thoughts or questions. Best wishes from all of us,