It’s been one of the weirdest, wildest years yet, and we’ve seen a few already! A scorching spring, a soaking summer, and now we’re slamming into fall, the temperatures literally dropping 40+ degrees over the next 24-36 hours! But the autumn equinox is upon us, and we’re excited to wrap up the big fall harvests (carrots, cabbage, and sweet potatoes!). We are excited to celebrate the tapering of the season with folks in a few weeks.
The days have been changing so, so fast. We’re pretty much at break even between day and night, and the plants know it. Everything is racing to finish up, make seed, and be done for the year. The tomatoes are gone, as we’ve mentioned before, but autumn is taking their place, quite literally! As the longer days change to longer nights, we flip-flop our double-sided cooler in mid-September. One side is 50F for tomatoes, peppers, cucumbers, etc., the other is 36F for everything else. Most of the year the tomatoes get the big side, because, well, there’s a lot of them. But now that space is needed for the pallet loads of cabbage! Storage radishes! Winter carrots! All the cabbage is coming out of the field this week, and it’ll contentedly sit in the cooler for months and months to come. In a few weeks we’ll start digging up those winter carrots, ideally after they have a chance to get a light frost or two to sweeten them up. And that cooler will be packed to the gills.
You can always tell it’s September because Clint and I are able to get our heads out of the Right Now and start thinking about Next Year. Little things we want to change, get a head start on, reconsider, etc. etc. He even caught himself looking at a seed catalog the other day! We’re looking forward to relaxing after the intensity of this season, but we can’t help but spend those extra evening hours after the sun goes down thinking about all the fun stuff we’ll do next year. It never really stops, with winter markets and holiday shares keeping us at least a little busy through the coldest months. We’ll also have lots of sweet potatoes and winter squash to roast through the winter to keep us warm.