Oh, were to start? It’s been just about a month since I’ve given an update from the farm here. Lot’s has changed in the gardens and by golly jee, I noticed this week that the leaves are starting to change colors and some are even dropping from the trees up here in the mountains of north eastern Pennsylvania. I’m not really ready for fall, but that happens when a month’s worth of time seemingly slips out from under you. All of our winter squash vines are yellowed and dying back, revealing tons of beautiful winter squash varieties beneath. And that my friends, is a sure sign that fall is indeed right around the corner, whether I am ready or not.
Our beans have been producing at high tilt. Which is great for me because I think they win my seasonal blue ribbon award. It just seems that each year there is some vegetable that my taste buds just seem to wind up loving the most…and this season it is these tasty yellow wax beans. Delicious!
I got my sauerkraut and fermented dill pickles canned and put away. I followed the recipes in Canning for a New Generation for both those two items. Although it seemed odd to me at first to process my ferments I am happy to have them stored in my pantry. I do not have the long term space available to store them in my refrigerator. Above anything, they both taste amazing!!! The best sauerkraut and pickles I have ever tasted!
We are loving these bushel and half bushel baskets that Jason picked up at a yard sale on the way home from the farm market one evening. We’ve been dreaming of these baskets and wishing for some, but due to how expensive they are, we just kept dreaming. Those baskets were quite a find and get put to some hardcore daily use harvesting and sorting and holding.
Tomatoes…tomatoes. We’ve got lots of them, lots of varieties…everywhere. Our really nice and neat five rows of Florida weave kind of, well, fell apart. We were gradually trying to lift the plants and put in some reinforcement twine and redo the strings that slackened…but I think we finally gave up, accepting (or trying to accept) that we are nearing the end of the tomato season anyways. So for now, those rows look a mess, but that’s okay. We are still harvesting tomatoes.
The heirloom cherry tomatoes have been a big hit in our family. I LOVE the color variety. I’ve mentioned it before, but I have a aesthetic LOVE that combines a variety of the same crop with a variety of color and slight visual variations. It makes delicious beauty. Here’s a great recipe I found that puts these tomatoes to good use last week, is this green bean and tomato salad from Smitten Kitchen, which I am completely smitten over.
I love seeing real food, I love experiencing the process of it all from start to finish. Growing food is magical in my opinion and I am blessed to have so much of that magic at my fingertips. It’s not something that just happens. You cannot will a plant to grow beautiful food. It needs to be loved. There needs to be positive intentions planted when seeds are planted. When you take the time and patience to truly connect with each step of the process and really understand it…that’s how the magic works. And the results that spring from that magic is something that feeds my soul as well as my belly.