We’ve begun harvesting late summer sowings at Stonegate Farm of mixed mesclun greens, bok choy, mustard, broccoli raab, and heirloom radish, repeat plantings that bookend a season that began four months ago.
And the blackberries, pole beans and Sun Gold tomatoes have come on in miraculous abundance, their sun-swollen selves dangling like ornaments over trellis and fence.
A Woofer harvest of Sun Gold tomatoes for the weekly CSA, and a Last Tango in Paradise for the seedless Concord grapes in the greenhouse. They’ll live to dance another day.
By “we” I don’t mean the royal we (Pluralis Majestatis, that would be very sad) but my Woofers and me, helpers who’ve come to the farm from far and wide to sow, harvest, weed, and delight in all things organic. Like the plantings that bookend the season, Woofers tend to keep you balanced and centered; delegating daily chores, managing needs, avoiding idleness (although there’s much joy in idleness). Without them, it’s possible that things would fall apart; that (to paraphrase Yeats) the center could not hold, and mere anarchy would be loosed upon (my) world.
The anarchy of weeds has certainly been suppressed by the hands and hoes that have been loosed upon them, and far from falling apart, the farm is being re-born daily with their mindful help.
Though there’s still much to be harvested and weeks to go before the farm sleeps, some mid-season stalwarts like the costata romanesco squash and the sweet and abundant greenhouse grapes have thrown in the trowel. The seedless concord that clambers so beautifully beneath greenhouse glass has been pruned back to thick cordons. Its bright purple sweetness lit up shares for more than a month this season.
If Google Maps went micro, local and organic, this is what might come up with a search for Stonegate Farm. Harvests have been colorful and diverse this season, with deep purple pole beans, variegated eggplant, candy-colored pimento peppers, and bright Sun Gold tomatoes. Grow, Shoot, Eat.
Long season greens like the kale and chard will be with us until frost. Though they may have lost their novelty by now, the lacinato kale, in particular, is one to “cherish until perish”; it’s just so much more nutritious than any other leafy green, full of omega-3s, calcium, iron, proteins and antioxidants. It goes into our smoothies, salads (and psyches) daily.
Just as we anticipate the first new growth in Spring, and delight in the fresh young arugula, spinach and snap peas that emerge, we should anticipate the season’s end, savor what we have and value where we’ve been. Sounds like a good life-mantra to me. –Mb