Author Archives: beth

https://mailchi.mp/3ff261c73381/rh-news-sweet-potatoes-all-dug

https://mailchi.mp/767881bd3fa4/rh-news-fall-cabbages-are-beautiful-peppers-still-pumping

This little lady was crawling across my computer keyboard this noon. Must have come in on the flowers I have close by. I took her out to the beans in the hoophouse, which will probably be the last crop I pull out (have started thinning out the tomato plants). It is a ladybug nymph. Many … Continue reading »

https://mailchi.mp/0328e13c8c82/rh-news-abundance-finally

We had a light, not forecast frost Thursday a week ago, mostly uphill. The lower part gets some fall protection from the marsh/lake. The frost damaged some of the butternuts a little, just on the skin so those may not store into next summer like they usually do. Then Monday we were forecast for a … Continue reading »

I normally seed carrots a month later than “recommended”, to get past the main annual weed season and because they sweeten after they’ve been frosted a few times. But that also means I am holding my breath hoping we actually get large enough carrots, and they usually are smaller than we’d like. This year I … Continue reading »

Sweet peppers are ripening and sweet. These are “Lipstick”. Looks the the bells are turning and we’ll have a few of those, and a few of the orange and yellow that I love. I know a few of you like celeriac (celery root). A few are of harvestable size. CSA folks – if I don’t … Continue reading »

There is a farm that I only occasionally get to drive by, but whose fields have looked perfectly weed-free from the road. We had a farm meeting there this afternoon, and THANK YOU = my field looks really good. They get more rain than we do, which made cultivating hard for them so they have … Continue reading »

If you want fresh, never frozen chicken ask by Wednesday. Tony harvested most of the broilers Friday and Saturday and will finish Monday morning. So, if you want fresh chicken to cut up, let me know by Wednesday, before I freeze all of them. Garlic is almost all dug. More than half is cleaned and drying. … Continue reading »