10/18/2019 - Week 18 - Ode to Winter Squash

THIS WEEK'S HARVEST

Sunshine Kabocha Squash, Desiree Red Potatoes, Scallions, Cured Yellow Onions, Italian Softneck Garlic, Red Russian Kale, Napa Cabbage, Mei Qing Bok Choi, Cauliflower, Mixed Loose Beets, Rainbow Chard, Red Round Turnips, Bunched White Satin Carrots, Rosaine Little Gem Lettuces, Fancy Fall Salad Mix (Shungiku, Arugula, Mustard Greens, Frisee, Radicchio)

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U-PICK

  • JACK-O-LANTERN PUMPKIN! 1 per share season season limit. (If you are sharing a share, please coordinate with your group as to who takes home your pumpkin.)

  • Cherry Tomatoes: Still pretty loaded!

  • Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Chamomile, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

  • Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

  • Frying Peppers & Jalapeños: Gleanings.

  • Strawberries: Snacks

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PUMPKIN PATCH!

Don’t forget to come adopt a Jack-O-Lantern pumpkin, waiting for you out on the farm! Find the double blue flags down in the Eastern-most beds of field 2. 1 per share season limit. If you are sharing a share, please coordinate with your group as to who takes home the pumpkin.

HARVEST NOTES

  • Sunshine Kabocha Squash: We’ll be distributing a new variety of Winter Squash every week (except one) until the end of the harvest season December 21st. See below to get hyped with a description of each variety. Sunshine Kabocha is one of our personal all-time favorites. Excellent for eating straight roasted. Also excellent in pies, curries, etc. Super sweet, velvety smooth texture.

PRESERVING THE HARVEST

  • Kim-chi recipes: This week we’ll again have Napa cabbage, daikon, and scallions in the share for making Kim-chi. Try this tried and true classic spicy Kim-chi recipe and/or try this more mellow, kid friendly, white Kim-chi recipe via CSA member Robin Kim. Robin made a vegan version of the white Kim-chi recipe for us last year that was one of our favorite farm preserves of the year. She substituted the salted shrimp and fish sauce with Bragg’s aminos / soy sauce. She also omitted the alliums. It was mellow but still packed with flavor. For jujubes, chestnuts, pine nuts, and rice flour Robin recommends visiting Asiana Market in Cotati or Asia Mart in Santa Rosa.

TORTILLA WORKSHOP!

THE MAGIC OF CORN IN THE KITCHEN AND GARDEN
SATURDAY, NOVEMBER 2ND: 10AM - 12PM

Want to make tortillas and tamales from Green Valley corn? CSA member, ecological educator, and deep student of corn, Lindsay Dailey will demonstrate how to grind corn for flour, discuss recipes, and explore the alchemy of nixtamalization which makes corn sticky in order to make masa for tortillas and tamales. While we work, Lindsay and the farmers will talk about the natural history and mythology of corn and discuss planting, growing, and saving seed from this amazing plant in the home garden! And then we'll eat some fresh made tortillas! Yum!

THANK YOU!

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A huge thank you to everyone who came out last Saturday and Wednesday to help us bring in over 4,000 lbs of Desiree, Harvest Moon, Fingerling, and German Butterball potatoes! We’re rich! You made what would have been a huge task for us farmers a super fun couple of mornings! It was so nice chatting with you all in the rows and working together. Our hearts (and cooler) are full to the brim!

NOTES & REMINDERS

  • Clippers: Only you can prevent clipper attrition. Please make sure to put back farm u-pick clippers in the wicker basket after you’re finished.

  • CSA Pick-up Schedule: Tuesday, 1pm - 6pm // Saturdays, 9am - 1pm // Until December 21st.

  • Volunteer Wednesday: Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

FARMER’S LOG

AN ODE TO WINTER SQUASH

Last week, we penned an Ode to the Potato. In a couple weeks we’ll serenade corn. Both are New World crops who changed the world and inspired poets.

But this week we set aside for the fairest of them all. She is the beloved oldest of the Three Sisters. She takes on infinite forms — voluptuous to svelte; burning red to soft green. She has been kindling a bashful, loyal love in humanity’s heart for 10,000 years. Ladies and gentlemen, the Winter Squash.

The ancestral plants of what we call squash (the species including zuchinni, melons, gourds, cucumbers, pumpkins and all winter squash) are millions of years old and native to the New World.

The earliest evidence for human domestication dates back 10,000 years to Southern Mexico… earlier than the domestication of corn or beans.

Word travelled fast and inspiration abounded. By 2,000 B.C., squash had became a part of life for almost every Native American culture from Southern Canada to Patagonia — varietals were kept and cherished for everything from the protein rich and medicinal seeds of some, to the sweet flesh and tough, winter hardy skins of others. Botanists note at least six separate domestication events by Native peoples in the New World. (The English word “squash” comes from the Narragansett word, askutasquash, meaning fresh vegetable, and similar words can be found in the related languages of the Algonquian language family.)

Here at GVCFarm, the human + squash love affair burns bright... and we have at our fingertips the unparalleled modern library of heirloom squash seeds to play with. Over the winter, Kayta hunkered down by a roaring fire with a seed catalogue and a good cup of coffee and laid out a season-long love sonnet to squash.

We felt the summer wind with a cool slice of Striped Armenian cucumber. We dined by candlelight over pasta with Costata Romanesca Zucchini. Once we tasted a Sarah’s Choice Cantaloupe, we could never forget. But in the Winter, our true love came — the Winter Squash.

We’ll have a new squash for you to get to know every week (except one) until December 21st.

2019’s Winter Squash varieties: Top Row from L to R: Bonbon Buttercup, Butternut, Sunshine Kabocha, Winter Luxury Pie Pumpkin, Racer Jack-O-Lanter Pumpkin /// Bottom Row from L to R: Jester Acorn Squash, Tetsukabuto, Musque de Provence, Autumn Crown, Delicata

2019’s Winter Squash varieties: Top Row from L to R: Bonbon Buttercup, Butternut, Sunshine Kabocha, Winter Luxury Pie Pumpkin, Racer Jack-O-Lanter Pumpkin /// Bottom Row from L to R: Jester Acorn Squash, Tetsukabuto, Musque de Provence, Autumn Crown, Delicata

  • Bonbon Buttercup: A cute little buttercup variety with a light green belly button and orange, creamy, rich, sweet flesh

  • Butternut: The classic, reliable, bring-em-home-to-daddy squash with a nutty charm

  • Sunshine Kabocha - The village beauty. A gorgeous fiery red Kabocha squash with sweet and flaky flesh. Kayta's favorite. Exceptional for pumpkin pie or straight roasted eating.

  • Winter Luxury Pie Pumpkin: The supreme pie pumpkin in lacy, netted lingerie. The only pie pumpkin that can compete with a Sunshine Kabocha. We'll distribute this one around Thanksgiving with our go-to pumpkin pie recipe.

  • Racer Jack-O-Lantern Pumpkin: A classic Jack-O-Lantern to help you celebrate All Hallow’s Eve. Don’t forget to try roasting the seeds!

  • Jester Acorn - The sweetest Acorn squash we've ever tasted. A good Jester can be among the sweetest of squashes. David's favorite.

  • Tetsukabuto: A Kabocha/Butternut cross called the “apocalypse squash” for its vigor and ability to a produce sweet, nutty and versatile squash under adverse conditions.

  • Musque de Provence: Our “feed the village” squash this year, these gorgeous giants with gold green streaked ribs are decorative, delicious, and long-storing. Beloved and sold in wedges in French farmers markets.

  • Autumn Crown: It's our first year growing this miniature Long Island Cheese pumpkin, which is reported to have great flavor and give off the aroma of sweet melon when cut.

  • Delicata: A real heartbreaker. The sweetest. Easiest to cook, even easier to eat.

We hope you fall in love (or at least in lust) with a squash this fall!

See you in the fields,
David & Kayta

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10/11/2019 - Week 17 - Pumpkin Patch Open!

It’s an exciting day at Green Valley tomorrow! Pick out your Jack-O-Lantern pumpkin; come join us in a quintessential agricultural ritual; help plant natives by the creek!

Potato Harvest PARTY!
TOMORROW, October 12th: 9:30am - 12:00pm

Lend a hand as we bag freshly unearthed potatoes for storage or just take in the scene and hang out. It’s an unforgettable experience. All abilities and interest levels welcome. For those coming to work we recommend light gloves, a water bottle, sun hat, and clothes you don’t mind getting dirty! Snacks welcome.

Native Riparian Hedgerow planting
Tomorrow, October 12th: 12:30pm - 3:00pm

Give back to the land! Join Aubrie as she leads the planting of a big a native riparian hedgerow along the fence by the creek as part of a grant Green Valley Farm + Mill received via California’s Healthy Soils Initiative!

They aren’t as big as Dr. Pumpy, pictured here, but there is a nice Jack-O-Lantern pumpkin waiting for you out on the farm!

They aren’t as big as Dr. Pumpy, pictured here, but there is a nice Jack-O-Lantern pumpkin waiting for you out on the farm!

THIS WEEK'S HARVEST

Delicata Winter Squash, Harvest Moon Purple Potatoes, Leeks, Scallions, Italian Softneck Garlic, Dazzling Blue Dino Kale, Napa Cabbage, Sweet Peppers, Mixed Loose Beets, Rainbow Chard, Daikon Radish, Summer Squash and Zucchini, Rainbow Carrots, Indigo Red Radicchio, Assorted Lettuce, Fancy Fall Salad Mix (Shungiku, Arugula, Mustard Greens, Frisee, Radicchio)

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U-PICK

With the recent frosty nights, our cherry tomatoes, frying peppers, and strawberries are starting to slow down.

  • JACK-O-LANTERN PUMPKINS! 1 per share season season limit. (If you are sharing a share, please coordinate with your group as to who takes home your pumpkin.)

  • Classic Green Beans: Gleanings

  • Cherry Tomatoes: Gleanings

  • Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Chamomile, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

  • Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

  • Frying Peppers & Jalapeños: Gleanings.

  • Strawberries: Gleanings

HARVEST NOTES

  • Indigo Red Radicchio: This classic Italian radicchio is slightly more bitter than the Bel Fiore last week. Our favorite way to eat this radicchio is to quarter it, tossing it with oil and garlic and braising or broiling until slightly crisped and melting.

  • Delicata Winter Squash: Everyone’s favorite. Super sweet, super easy.

PRESERVING THE HARVEST

  • Kim-chi time!: You may have noticed, we have the holy tifecta of Kim-chi ingredients in the share this week: Napa cabbage, daikon, and scallions. This is not an accident! One of our all time favorite preserves, this spicy Korean ferment goes with everything. Try this vegan Temple Kim-chi recipe (our favorite), or this tried and true traditional Kim-chi recipe.

  • Bulk White Satin Carrots: Don’t underestimate the White Satin Carrot. We feel it is consistently our best tasting, sweetest carrot. It also happens to be extraordinarily vigorous. We’ll be putting out bulk White Satins on the back table for pickling, juicing, etc. Out of bag. Don’t be shy, take 10 pounds! Check out this wonderful recipe for pickling carrots… or any vegetable!

Hannah and Leland picking zinnias at golden hour

Hannah and Leland picking zinnias at golden hour

Sound Bite: A Synthesis of Food and music
Saturday, October 19th, 5:00pm-10:00pm

Need a date night idea? Come enjoy an evening on the fancy end of the land for an original fusion of tastes and tunes: Sound Bite, hosted by Green Valley Farm + Mill.

Foodnome home cooks are pairing up with local musicians, for a delicious & sensual evening of synesthesia. Enjoy a three course meal carefully curated by Foodnome cooks, perfectly paired with three musical performances.

Use discount code greenvalley and grab a seat for $50 for before they run out. BYOB or get some of Green Valley vineyard’s wine for $15/bottle. This event is going to be nothing short of magic.

VOLUNTEER WEDNESDAYS, 8:00-10:00 AM

Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

FARMER’S LOG

A POTATO HARVEST

Tomorrow morning, we'll come together as a community to perform a quintessential agricultural ritual: We'll harvest potatoes. As we kneel down, on the Earth, digging through the soil and bagging the cool, bulbous tubers, we will join in concert thousands of people around the world performing the same act. We will also join untold millions of ancestors who, every Fall, knelt together and harvested potatoes. We will also be joined to a real living breathing chain of seed potatoes — to hundreds of harvests in Europe and Asia and to ten thousand harvests in the Andes and Northeastern Bolivia and those who first knelt, harvested, and saved seed potatoes.

There is nothing quite like a potato harvest and the feeling, afterwards, of storing them away in a cool dark place, a hole, a cellar, a cave; the potatoes themselves alive, breathing slowly, promising food, promising life, as Fall turns to Winter.

The highest caloric food crop per-acre in the world (over maize, wheat, and rice) potatoes are the only of these staple foods that forms (the food part, at least) deep in the Earth — shrouded in darkness and mystery until we lift it up, into light, together in the Fall. 

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Many have known the feeling of incredible abundance that the potatoes can give. And sadly, many have known the inverse. In 1845, due to limited potato genetics in the region and the cold shoulders of powerful men, a million people starved in poorer parts of Western Ireland and the Scottish highlands, as a blighted potato crop rotted in the fields. Indeed, the potato has been a powerful, joyful, and also painful bond between people and the Earth, in feast and in famine, for millennia.

The Irish poet Seamus Heaney speaks to this history in his poem, At a Potato Digging.

I.

A mechanical digger wrecks the drill,
Spins up a dark shower of roots and mould.
Labourers swarm in behind, stoop to fill
Wicker creels. Fingers go dead in the cold.

Like crows attacking crow-black fields, they stretch
A higgledy line from hedge to headland;
Some pairs keep breaking ragged ranks to fetch
A full creel to the pit and straighten, stand

Tall for a moment but soon stumble back
To fish a new load from the crumbled surf.
Heads bow, trucks bend, hands fumble towards the black
Mother. Processional stooping through the turf

Turns work to ritual. Centuries
Of fear and homage to the famine god
Toughen the muscles behind their humbled knees,
Make a seasonal altar of the sod.

II.

Flint-white, purple. They lie scattered
Like inflated pebbles. Native
to the blank hutch of clay
where the halved seed shot and clotted
these knobbed and slit-eyed tubers seem
the petrified hearts of drills. Split
by the spade, they show white as cream.

  Good smells exude from crumbled earth.
The rough bark of humus erupts
knots of potatoes (a clean birth)
whose solid feel, whose wet inside
promises taste of ground and root.
To be piled in pits; live skulls, blind-eyed.

III.

Live skulls, blind-eyed, balanced on
wild higgledy skeletons
scoured the land in 'forty-five,'
wolfed the blighted root and died.

The new potato, sound as stone,
putrified when it had lain
three days in the long clay pit.
Millions rotted along with it.

Mouths tightened in, eyes died hard,
faces chilled to a plucked bird.
In a million wicker huts
beaks of famine snipped at guts.

A people hungering from birth,
grubbing, like plants, in the earth,
were grafted with a great sorrow.
Hope rotted like a marrow.

Stinking potatoes fouled the land,
pits turned pus in filthy mounds:
and where potato diggers are
you still smell the running sore.

IV.

Under a white flotilla of gulls
The rhythm deadens, the workers stop.
White bread and tea in bright canfuls
Are served for lunch. Dead-beat, they flop

Down in the ditch and take their fill,
Thankfully breaking timeless fasts;
Then, stretched on the faithless ground, spill
Libations of cold tea, scatter crusts.

******

At Green Valley Community Farm this year, we had a vigorous, healthy potato crop. The whole potato field in flower in August was a vision to behold, and scented the mornings with its sweet fragrance. All that energy, all that delight, was sent down below waiting to be brought into the light tomorrow morning and to nourish us this Fall. And that is cause for celebration.

Join us tomorrow as we "shower" up the living roots and scatter libations in remembrance and thanks at our 3rd annual potato harvest!

See you in the potato field,
David & Kayta

10/4/2019 - Week 16 - Turn! Turn! Turn!

Potato Harvest: Saturday, October 12th: 9:30am - 12:00pm

The corn harvests were so much fun! Next up potatoes! We hope you can make it to lend a hand or just take in the scene and hang out. It’s a big, unforgettable experience, especially for kids, pulling a ton of potatoes out of the earth together. All abilities and interest (and snacks!) welcome. We recommend light gloves and a sunhat.

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THIS WEEK'S HARVEST

Desiree Red Potatoes, Green Tomatoes, Cauliflower, Broccoli Spigariello, Cabbage, Sweet Peppers, Mixed Loose Beets, Rainbow Chard, Cucumbers (likely the last), Watermelon Radishes, Summer Squash and Zucchini, Rainbow Carrots, Bel Fiore Radicchio, Cherokee Summercrisp Head Lettuce, Italian Softneck Garlic, Cured Cabernet Onions

U-PICK

  • Classic Green Beans: NO LIMIT

  • Cherry Tomatoes

  • Herbs: Italian Basil, Tulsi Basil, Thai Basil, Purple Basil, Italian Parsley, Rosemary, Lemon balm, Lemon Verbena, Vietnamese Coriander, Cilantro, French Sorrel, Onion Chives, Garlic Chives, Tarragon, Oregano, Thyme, Chamomile, Mints, Anise Hyssop, Culinary Lavender, Lemongrass

  • Flowers! There some really nice new Zinnia and Cosmo beds to the left of the cherry tomatoes

  • Frying Peppers: Just gleanings.

  • Jalapeños: Just gleanings. Winding down. Located below the frying peppers

  • Strawberries

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HARVEST NOTES

  • Bel Fiore Radicchio: This beautiful chicory is delicious eaten both raw and cooked. For a raw salad think pears and pecans with a honey-lemon dressing, or, for a more savory twist, a mustardy dressing topped with this week’s watermelon radishes and shaved parmesan. Alternately, try quartering the radicchio, tossing it with oil and garlic and braising or broiling until slightly crisped and melting.

  • Broccoli Spigariello: A broccoli grown for its leaves rather than its flower. Can be used like a delicate Dino kale. Popular in southern Italy.

PRESERVING THE HARVEST

  • Bulk Pink Lady Slipper Radishes: We’ll have loads of these perfect beauties on the back table for all your pickling dreams. Their radiant pink color will make a gorgeous pickle to enjoy throughout the year. Try this elegant pickling recipe from Bon Appetite. It’s particularly good at showcasing the variety of vibrant colors coming out of the farm right now (think a rainbow of beets, carrots, turnips and radishes).

  • Bulk White Satin Carrots: Don’t underestimate the White Satin Carrot. We feel it is consistently our best tasting, sweetest carrot. It also happens to be extraordinarily vigorous. We’ll be putting out bulk White Satins on the back table for pickling, juicing, etc. Out of bag. Don’t be shy, take 10 pounds! Check out this wonderful recipe for pickling carrots… or any vegetable!

  • Pickled Green Beans: This might be the last week good no limit green bean picking before the green beans say sayonara until next year! Check out this great dilly bean recipe.

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CORN MAGIC!

A huge thank you to everyone who came out to harvest corn with us Tuesday and Wednesday! Your many hands made such light work and cherished memories! Now, the corn will cure in our greenhouse for a few weeks before finding its way into your harvest tote and your Saturday morning pancakes! Or tortillas…

The Magic of Corn in the Kitchen and Garden
Saturday, November 2nd: 10am - 12pm

Want to make tortillas and tamales from Green Valley corn? Learn to work with the magic of corn. CSA member, ecological educator, and deep student of corn, Lindsay Dailey will demonstrate how to grind corn for flour, discuss recipes, and explore the alchemy of nixtamalization which makes corn sticky in order to make masa for tortillas and tamales. While we work, Lindsay and the farmers will talk about the natural history and mythology of corn and discuss planting, growing, and saving seed from this amazing plant in the home garden! And then we'll eat some fresh made tortillas! Yum!

VOLUNTEER WEDNESDAYS, 8:00-10:00 AM

Interested in some farm therapy? Come out on Wednesday mornings to help us tend the garden and farm together. Come find us in the garden or out in the main fields on Wednesdays from 8:00am 'til 10:00 am. All abilities welcome, we’ll find something comfortable for you to do!

FARMER’S LOG

Turn! Turn! Turn!

The Byrds were right: To everything, there is a season. 

It struck me today how the tasks of pulling off the farm year harmonize with the seasons in such a way that it always seems like there is just enough time to accomplish what needs to be accomplished by the skin on our chinny-chin-chins.

In the Spring, you aren’t harvesting yet so you have all the time in all the medium-length days to build up and plant out the farm; to build gnome homes and irrigation systems; to fix gates; to seed 40 trays a week in the greenhouse; to pot up tomatoes, to stake tomatoes, to trellis tomatoes; to mow cover crop and turn soil and shape beds and plant! plant! plant!

Then the harvest seasons starts and two, then three, then then four days of the week are consumed with reaping the fruit of Spring’s labor. You put down your hammer and take up your harvest knife and planting trowel. All other projects cease. Planting and harvesting are your life — and some weeding if you’re lucky. The days are at their longest — thankfully. If there is ever a time to be harvesting 1,000+ pounds of cucumbers, tomatoes and squash in the morning, prepping and planting out half mile in the afternoon, it is when there is 16 hours of daylight.

Before you know it, it’s late Summer. The tomatoes start peaking, the cucumbers already are, you’re still planting like crazy and then the melons come in — and just when you think you’ll break, that there isn’t enough time in the day, you scroll down on your crop plan and you see that plantings are nearly done. No more compost spreading; no more bed shaping; greenhouse seedings shrink. And just as the summer crop avalanche really starts thundering you plant the last Fall brassicas in the field, the tractor sits quiet, and you can spend all day amongst the vines and in the cooler playing Tetris with boxes of Summer fruit. 

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Then comes the Autumnal Equinox.

The tomatoes are still pumping and the potatoes and squash start to die back; the corn fills out, crisps up, and starts to fall over. The big harvests are scheduled and space for storage cleared. Rain is coming you must establish garlic and strawberries for next year; mow and hold over spent beds; lime new fields; get ready for cover cropping — and just when you think you’ll break, that there isn’t enough time in the day, the days get shorter, and the heat ebbs, and the tomatoes slow down. A light frost rolls through the farm and the cucumbers leaves brown and curl. A hardworking mobs of smiling friends come to crush the corn harvests. You have a second to sit down and calculate your garlic seed and your cover crop. A breath of crisp autumn air goes down like a draught of ambrosia.

All this is why you won’t ever hear a farmer say, “Shucks! Summer is over.” We are greedy for the turnings. We love nothing more than a first harvest. But first tomato glory fades and our bodies tire under the weight of tomato crates and we crave cold hands and cozy coats — the crisp snap of the stem and the luminance of a plump radicchio glowing in morning sun. Lucky for us, when scolding kiddos for running through the corn becomes sad and hackneyed, Autumn comes, and we yell, “Come! Knock it down! Gather armfuls of grain!” 

Change is a tonic — one of the great sustaining elixirs of farm life.

Soon, Winter will come. It’s so close now we can almost taste it. The rains will fall and we will turn in— to rest, healing, rejuvenation, and internality. We’ll clean up our accounting, do our taxes; we’ll look back on the year and create next year’s crop plan and next year’s budget. We’ll open CSA sign-ups. We’ll look at spreadsheets, sit, think, build and fix things, and sleep. 

But ample sleep turns into insomnia; too much internality into angst. We will get pudgy, our harvest muscles will atrophy, and we will forget for what we are building a new cooler in the wet and the cold — and just when we think we’ll break, that there is too much time in the too short day, the sun will return and we will hear the Swainson’s Thrush calling us, beckoning us, “Come out! Build it up again! Plant again! Turn! Turn! Turn!”

See you in the fields,
David & Kayta

See you in the fields,
David and Kayta