When the pumpkins are ready, you know it’s the end of the season! Over 300 lbs of winter squash and pie pumpkins went into the food bank. Add to that the 160 lbs gleaned from Greenbank Farm, and that’s a lot of vitamin A and nutrition for food bank clients this fall!
The end of the season isn’t complete without green tomatoes, but the sungolds are still going strong in the hoophouse. Bobby’s green tomato salsa recipe has turned green tomato groans into smiles of delicious delight!
The last of our great basil crop got into the food bank before the weather turned, and the zucchinis finally gave up.
The cover crop mixture of winter rye, vetch, field peas, clover and fava beans we sow will add nitrogen to the soil, and keep soil nutrients from leaching in the winter rains. They’ll get turned over in the new year to break down into rich organic matter that will nourish next year’s crops.
There are still carrots, bok choi, beets, chard, kale, collards, arugula, spinach and lettuce left to harvest. But with the garden production winding down, Annie Jesperson and Nathaniel Talbot of Deep Harvest Farm have started delivering the kale, collard, carrots and beets they grew for the Fresh Food on the Table program. This will provide fresh veggies to the food bank throughout the winter. Hooray!