The season is definitely winding down for us and it’s a bittersweet time. On one hand, I wish I could keep a garden going all winter to keep my friends and neighbors in fresh produce without the stress & effort of going to market every week. Yet on the other hand (the left one, because my right arm is nearly unusable due to
tennis farmer’s elbow) I think it’s time for a break so I can rest and prepare for next year’s gardens.
We’ve been busy on The Farm the past few weeks with a handful of ongoing activities: cutting firewood; building a cabin addition, wood shed, and workshop; training horses; attending classes; celebrating the season; and lots more I’m forgetting right now. It’s sort of a mad scramble to get things done before winter really sets in.
There are still two weeks left of the local farmers markets, but we may very well be done for the year. More frigid nights are fast approaching and I’ll be curious to see which crops make it or not. We still have a fair amount of veggies in the ground, all under row cover or in the greenhouse: lettuce, salad greens, spinach, radishes, carrots, beets, broccoli, potatoes, onions, and snap peas. Garlic will be planted this week for next year’s harvest. Our summer plants like tomatoes, cucumbers, squash, and beans have all been transported to a special place called The Compost Heap where they will sit for at least a year until they’re repurposed.
Last week we were lucky enough to attend a workshop at Mountain Cloud Farm in Clark Fork. These folks know what they’re doing and work very hard to do it! Such beautiful gardens with extensive crops still growing strong despite having had a few frosts and even snow on the ground in September. You can find their produce booth twice a week at Farmers Market at Sandpoint a few booths down from ours.