Seasons at Procter Farm

  (London, Ohio)
Procter Farm
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Season Extension

September 26, 2012

brussels sprouts in greenhouse

With the cool weather of fall arriving on the winds that sweep across SR 38 it comes time for moving the growing plants indoors.

Because the greenhouse size is one that will grow with the farm there is space in the back half of it to plant some hardier crops. These crops will grow slowly until about January, when the daylight hours are at their shortest, then resume growth in February. Most of the winter growing season will allow the plants to maintian more of a "holding pattern" than anything else; getting the majority of thier growing out of the way before temperatures drop and sunlight diminishes. Then as long as the temperature in the greenhosue doesn't fluctuate too much the plants should stay fresh, healthy, and crisp until they are needed.

Some of the crops that will be grown this winter are spinach, braising mix, lettuce, beets, brassicas such as kale and brussels sprouts (shown here), and even early tomatoes!

 
 

Fall Musings

Wow! it’s hard to believe its September already. Even though the temperature continues to be very "summer-y", in my mind September=fall. Luckily I am not the only one to feel such, the broccoli and storage cabbages have begun to arrive and I expect to be harvesting them in the next couple of weeks, with the cauliflower to follow. Additionally, the leeks are ready for harvesting. I spent a part of the morning harvesting for a large dinner here at Procter tomorrow evening and also for the Madison County Farmer's Market. The repetitive action of cutting them out of the ground, stripping the outer leaves, trimming the roots, and cutting the fan into a more manageable shape is a distinctly fall activity; not to mention the smell!

On a separate note, I have to say farmers can be such nice people. I called up an Ohio farmer to see about buying some garlic seed. He didn't have any, which I discovered in the first 5 minutes of the phone conversation. The farmer could have ended the conversation there but instead continued to chat for another 25 minutes, telling me everything from where else to look for garlic, what the pros and cons of other garlic varieties were, to how to make garlic powder from whole garlic cloves. It’s not everyday someone will take time out of their busy lives to simply share knowledge and have a friendly chat with a stranger. It was very nice and I was left with a sense of connectedness, of belonging, and of community. We had chatted, we had shared information, we were "on the same team". Maybe that is how community really starts and grows, by taking the time to say more than what is essential and being willing to offer more than what is asked.

 
 
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