Winter squash, sweet potatoes, pie pumpkins, ruby heart radishes, carrots, celeriac, beets, cooking greens, potatoes all define how we eat in the fall. And what do all of these foods have in common? They keep very well. Think about it, before Wisconsinites had grocery stores, they had gardens and root cellars. The food that was harvested in the fall had to keep all winter and be enjoyed for many months. This time of year is our opportunity to do just that.

When we started this farm 23 years ago we made the big leap into full-on seasonal eating. If we aren’t growing it, we’re not eating it. We make it through the winter with a handful of vegetables which we have learned to love and be creative with, or not, sometimes it’s the same old, same old. Truly, it’s really easy and fun. Easy because I know what I have to cook with and that’s that. No fancy recipes using all kinds of imported vegetables. The ultimate CSA experience.

These last few deliveries have been getting heavier and heavier with storage produce. And then there is the Storage Share in November and December. If you haven’t signed up yet, this is a good time to think about what it means to eat seasonally in Wisconsin and have some fun with it.

Barb

Acorn squash harvest. Clipping, gathering and counting the squash into bins.

Swiss chard harvest. Lots of hands cutting the chard; then bringing it back to the packing shed where we band it, dip it into tubs of cold water and put it into a 32 degree cooler.

Carnival squash bounty. Jesse is bringing the bins of harvested squash to the packing shed to be stored until we wash it and deliver it.