Still some green left on the farm... we've been taking advantage of the nice days. Rolling up drip tape to reuse it next year...
Honestly I thought I'd be done by now, farm all wrapped up for the winter, me taking naps & dreaming of florida... But I'm still out there working! We are ALMOST done with everything-- just took the last crops from the field, really late stuff that took its time maturing & is finally ready. We are bringing them to the Brighton market (which is indoors, thank goodness!). Cabbage heads which were really wimpy back in October are almost perfect now-- Luke & I made over 200 lbs of sauerkraut & kim chi yesterday. We will ferment these over the winter & sell them at spring markets. We are selling some of our earlier fall ferments already.
We got a nice blurb in the D&C on Tuesday for our hot sauce line-- "Local Collaboration", it read. Indeed, when farmers & bakers get together, good things happen.
Next week: crop planning for next year!
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