A temperature reading of 27 degrees means more than a cold morning on the farm; it means that the summer crops are gone, blackened, dead.  Within a few hours the food we eat changes.  Gone are the tomatoes, peppers, eggplant, summer squash, cucumbers and basil.  Enter roots and greens. Yes, greens are very hardy and can withstand cold temperatures.  The valley where your food grows lies low so that cold air filters in sooner than most other places in the area.  We work hard to prepare for this first frost.  We harvested the last of the peppers, tomatoes and eggplant.  With sadness we watch the unripe fruit die.  We have no choice; we can’t put sheets over ¾ acres of tomatoes.  With the sun lower in the sky and the temperatures hovering in the low 30’s we head out to harvest kale, collards, salad mix, winter squash and various root vegetables.  Fall is here and with it comes lovely soups and stews.

Barb

Salad mix harvest on a cold morning. We cover the salad greens with a floating row cover to protect them from the frost. We uncover them to harvest and then recover them to protect them until next week’s harvest.

Bok choy harvest. Vibrant green bok choy with a backdrop of frost blackened cherry tomatoes.

Kale harvest. Bending over the kale as we reach down to snap off the individual branches.

Mowing frost deadened peppers. Once a crop has succumbed to the killing frost it gets mowed so we can till under the debris.

Bins of winter squash (butternut and delicata). A fall bounty.