As October comes to a close we have finished another bountiful CSA season and handed off our last pick-up with our beloved CSA members. Because of the warm days, fall crops are still producing and we now get to send a larger variety of produce to chef Connie, who incorporates what we grow into meals prepared for the residents. We've been harvesting okra, cilantro, mustard greens, bok choy, beets, fresh figs, lettuce, arugula, radishes, and still have a strong pepper crop. Our green house has been planted with broccoli, brussel sprouts, cabbage, leeks, and carrots, along with basil still thriving from spring planting. With cooler mornings we've flipped our programming schedule to working in the garden during the later part of the morning and our trainees have been split into two work groups. One group works with staff to prepare items for our Craft Market (mark your calendars for 12/6 & 12/7), while a smaller group still finds plenty to do outdoors. In the garden we have started garden clean up, which is always done with mixed emotion. We all look forward to slowing down with the change of seasons, but will miss the sunshine filled days with the beauty a thriving garden offers. We've been cutting down our tired tomato vines, seed saving from green beans, okra, flowers, and peppers, as well as working all pulled plant matter into our compost piles. This week we will plant over 150 garlic cloves into the garden in anticipation of a midsummer harvest. Inside we are putting our dehydrators to good use, preserving herbs and peppers to sell for our upcoming Market. We hope you are enjoying these beautiful Fall days and staying healthy.
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