And, just like that, it feels like we are crossing that bridge into early winter - old man winter seems to be knocking on the door. After listening to the wind howl all night, we woke to see a layer of snow on the flat-top of the Mesa. Trucks driving down had several inches collected on their hoods, and although it would've been very nice to get some moisture down here in the valley, it's a relief to know that the snow is starting to fly at higher elevations. Thursday afternoon we resumed our harvest after lunch only to look up and see what was our startling reality - a fire on the mountain. Before we knew it, there were helicopters up above, and for our first time while living in this home, we were confronted with the question of which of our belongings we would collect should the wind pick up and the fire start descending the hill. With much thanks and gratitude, the fire was contained, and all is well.
The Mesa is now dressed with a gray cloak on its' shoulders. The aspen leaves have dropped, and the landscape is rapidly assuming an array of dull earth tones, beautiful in their own right. With last week's hard freeze, most of the trees here in Cedaredge do not seem to be turning their brilliant shades of gold, with one exception being my favorite maple tree on Shady Oak Road which is blazing in it's rusty red-orange glory. I pass this tree several times weekly on my daily walks and revel in the enormous amount of energy that this tree can bestow on what is a fairly bleak landscape at this time. On our farm, much seeding was done last week in our hoophouses - radishes, salad greens, spicy greens, more spinach, and turnips. It's incredible to take note of how much slower everything germinates during this time of year. How incredible it is that the seeds are programmed and have this innate ability to recognize shorter day-length even from below the soil's surface. As I sit on the couch typing with Tulip and Lily cuddled into me under my blanket, I reflect upon how nice it is to organically transition into this quieter, easier pace. Mother Nature and I are on the same page :)
This week, we have our first shallots and sunchokes ready. If you haven't tried sunchokes, they are an awesome tuber that are super easy to prepare and make a wonderful side dish. We also welcome kohlrabi to our offerings. In the brassica family, kohlrabi has a crunchy texture and sweet flavor that reminds me of broccoli stalks. This week's CSA share contains all sorts of good things including the first dried San Marzano tomatoes of the year and the last of the delicata squash. And, one note on housekeeping - for those that follow us on social media, we have decided to take a hiatus from Facebook and Instagram. To stay up to date on the happenings here at the farm, this email newsletter will serve as our primary means of communication.
With this, we wish you all a lovely week ahead. Thank you for the support of our farm and local, organic agriculture. In gratitude, Melissa & Cale