This year, fall officially starts on Friday, September 22 at 2:02 pm. Summer passed so quickly it’s hard to realize that autumn is upon us. Summer posed some interesting challenges, but we had some great jam sessions and lots of opportunity for individual growth. We’re hoping to have a nice fire to celebrate Equinox this week, but it’s been a demanding month, energy is low, and rain is forecast, so unfortunately it’s not looking likely to happen.
We had some light snowfall earlier this week, but luckily we’d harvested the winter squash on the Sunday before so they were snug and curing away in the new greenhouse that Dawn’s Dad built this month – just in the nick of time! The next crops to harvest are beets, carrots and Brussels’ sprouts. We have more volunteers coming this Sunday to harvest beets, but it’s been so wet this week we need to wait on the carrots since we won’t be able to get the tractor in the field. Also high up on the to-do list is splitting the garlic so that it can be put back in the ground a few weeks before the ground freezes. If you’d like to come out to lend a hand, it would be lovely to see you! We’ll serve a delicious squash soup around 12:30 and will have crews lending a hand between 10 am – 4 pm. If you’re not sure how to get here, please send us an email – email@example.com – and we’ll happily send you the directions. We’re just under an hour northwest of the City of Edmonton, and it’s forecast to be a beautiful fall day!
At both the spring and the autumn equinoxes, the amount of day and night hours are roughly even. We’ve already noticed that the mixed greens in our cold frame are not growing back as swiftly, and this has less to do with heat than it does the amount of light. Soon we’ll need to heat the greenhouses at night, the mold issues in the indoor grow room will decrease, and the plants will start growing slower. Hopefully, the extra jobs around the farm will be completed and Dawn and Kate can start to have some time off. This has been a difficult fall in some ways, including Trish breaking her wrist. However, we also have learned about each other and how to work as a strong team. Farming is all about evolving and growing and we embrace these essential truths.
We’ll have celery from the greenhouse at market for about 4 more weeks. If you aren’t sure if you can get through it quickly enough, we like to chop the leaves up and mix them with water, then freeze the mix in ice cube trays so that we can add the lovely flavour of celery to our soups and stews all winter. We hope you enjoyed the cucumbers and patty pan squash while they were available (we sure did!). September 23 will be the last week for cucumbers at market; however, we’ll be bringing in several varieties of winter squash to try to make up for that.