Week 13!!

Fall is in the air!!! Hoodies are back in style and I even had a winter hat on the other morning. Briefly. It is a welcomed change and I become reflective about the season during this time of year. As with every season at least for me, there are triumphs and mishaps, successes and failures. As always, we have learned a lot this year especially about control and what is out of our hands. The climate here in Vermont is shifting with multiple +90º days and frequent spells without any rain. And our farm friends down south have experience detrimental precipitation. It is quite strange. I am not trying to be a bummer after the holiday weekend that I hope everyone enjoyed, but it is something I am thinking about - how to prepare for a changing climate. With this weird weather we have seen an increase in humidity related plant issues and of course weed pressure. I have always used the traditional “small-scale” growing methods of spreading fertilizer and tilling while looking for ways to reduce tillage using less harmful implements. The end product of a tilled bed appears to be amazing - loose soil great for direct seeded crops, completely weed-free beds like a clean slate and a nice, clearly defined planting area. But what we are learning is that the microbiology in the soil, the true drivers of plant health and resiliency, are being harmed by this process. The act of tilling the soil would be comparable to an earthquake for us in our homes. Similarly, the environment where beneficial bacteria and fungi reside in the soil at the root zone of plants becomes disturbed. I am reading about small-scale growers making transitions to a low-till, no-till, heavy mulch system, and using compost as a soil amendment and they are having great results. Issues like pest, disease, and weed pressure, the soil’s ability to manage periods of drought or excess rain, and overall plant health seem to be drastically improved and these farms seem more equipped to deal with these pressures from a changing climate. So as we move into planning and thinking about next year, I am excited to try some new methods out here and shift not only the way I think about soil preparation but soil treatment as well.

a quart of purple and yellow potatoes
a bag of mixed greens - for salad eating!
a bag of arugula - it may not look the prettiest this week but I wanted to give it to you guys because the flavor is so great! I love arugula - try cooking or steaming it too! Raw eating is our go-to
red tomatoes - for salad, slicing for sandwiches, etc.
a bunch of beets - try shaving it on a salad, or roasting with the potatoes and onions
a couple sweet onions - mild flavor, one member caramelized them for a burger and another meal too!
a bunch of celery - good for raw eating, diced in a salad, add to soup, or add to this recipe which includes the spaghetti squash. You can sub the spinach for arugula too!
Spaghetti squash - the first winter squash of the season. Here is another recipe for a soup. But you can also slice in half and bake for 25-30 minutes (until soft) facedown at 400º in the oven. Then scoop out and use just like spaghetti!