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Permaculture. Sustainable Food Production. Natural Building. Education. Community.

OUR Farm Report October 2013

After a long season of gardening it is time to put the majority of beds to rest.  The last month in the garden has brought bounty and harvest to the village as well as the larger community.  Last week during the annual Harvest Feast the farm team worked hard to harvest produce for the 114 visitors on site. The Harvest Feast was held as a celebration for a years work, and what a harvest to celebrate!   The vegetables for the main course which came from the garden included: jerusalem artichoke, leeks, garlic, squash, potatoes, and kale.  Pies and crumbles showcased raspberries, pears, quince, and sugar pumpkins- which of course also came from the garden.  And lastly the flesh of ducks and wild turkeys who once roamed the land was also present and thoroughly enjoyed by the omnivores.

Beyond the Harvest Feast there has been a large harvest in general in order to clear the beds to begin preparing for the winter.  Wheel barrows full of tomatoes, squash, potatoes, zucchini, quince, and pears have moved their way into the kitchen for processing.  Tomato sauce abounds and can be seen in many meals during the week.  Zucchini has accompanied almost every dish including desserts, and the quince jam made last week has been such a success it may only last through the winter!

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With most of the plants out, and many on their way the upper and lower garden is now resident to a few remaining hearty vegetables. With beets and turnips left to pull, an endless stream of kale from “the sea of green”, and the remaining salad greens, energies can now be focused on winterizing.  Beds are now being mulched in order to build up the soil over the winter months so that when spring comes the ground is fertile and ready.

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Our two large green houses will be the primary spots for production over the winter.  Winter crops have just been planted and include leeks, broccolis, and cabbage all of which look pleased with their new warm home.

The farm team would like to extend a thank you to the community who could make it out to the Harvest Feast and enjoy the years bounty which has been so lovingly grown.

Permaculture. Sustainable Food Production. Natural Building. Education. Community.