Springtime Again

No sooner had we wrapped our heads around the idea that the cold world had finally come, than we were back out there wondering why we had worn long johns (and how could we get them off quickly). Luckily, we are getting used to figuring things out on the fly, so we made hay, again, while the sun shone.

Not literal hay. We are done with that for the season. But this weeks' hay, started by getting the rest of the spuds out of the ground. We can do that in any weather as long as its dry. With 3 big groups helping out (ZooDisc!! HCC Politics of Food!! UMASS Sustainable Ag!!) we brought in over 3000 lbs of spuds into the cellar.

Then Rebecca turned the harrow to the cleared out vegetable fields and prepared the soil so Sunny could bring the grain drill and sow the winter rye on 8 acres of ground ready for a good long rest.  And then we all turned our attention to the lower field. On Monday I finally figured out how to use our new bed former, and where there once were pumpkins, now there were beds for our last crop of the season - next years garlic!  With the temps hovering in the mid 60s, we pretended it was spring again. We got down to our short-sleeves, and dropped and plopped 10,000 garlic cloves into the still-warm earth.

And now, we turn towards home. What's left? Cabbage. Cauliflower. Brussels. Carrots. Beets. Celeriac. Rutabagas. Turnips. Radishes. Kale. Collards. And a few assorted others. 30,000 lbs and we'll be done.  We will be squirreling those away into your homes, and into our cellar, for the next few weeks. And then?  Sleep at last, until we (and the garlic) wake up ready to hit it again next spring.

We hope you enjoy the harvest.

Your Farmer,
Dan
(for Karen, Abbe, Zoe, John, Rebecca, and Sunny)