I’m hoping for more summer, but last week had that Fall feel to it. When I came downstairs, the heater had turned on. I thought to myself: hmm, that is strange. To the thermostat’s credit, it was chilly. Of course, a few cold mornings in early August don’t predict the future, but before we know it, it will be September. And you know what that means, SOCCER season.
I coach my son’s team, and I already have those boys practicing. I am a coach that believes in practicing with the ball all the time, and we practice at game speed for most of the practice. But I digress. Fall will be here soon enough, but for now there is still lots of work to be done on the farm.
If I had to sum up the farm season, it was mostly wins. Things were a little slower growing and quality has been really good. Our early apples have that sweet, tart flavor that is reminiscent of another era. The Pristine is a little later this year, even with the drier weather, but it is fun to have an early apple. The trees we grafted from Honeycrisp to Liberty apples have been growing really well, and in 2021 we will have a healthy crop of Liberties. I absolutely love this apple, but our next apple will be the Gravenstein, followed by the Chehalis.
Soon there will be Conference and Stark Crimson pears, followed by the Bosc pears. Pears are my favorite crop. I could eat a pear every day. You might be wondering how I chose my varieties. I grow what I like to eat, and I grow what grows well on our farm. Some of this is trial and error. You do your research and plant the crop, and then you try to farm them. Sometimes an experiment will take 3-5 years before you can accurately judge whether or not the crop or tree is a good fit for your microclimate or farming style. We have grafted all of our Comice pear trees to Conference Pears, and that was a good decision. The Conference pear tree is much happier on our farm and tastes really good. Pears are still a month away though.
Switching back to veggies. Cucumbers are coming on, tomatoes are coming on, green beans have been strong with our third planting a few weeks away. This week we are harvesting beets. Beets are one of my favorites. Our French relatives serve, boiled, peeled, and cubed beets with grated carrots and green beans as the first course. I love that dish; I could eat it a few times a week with a little olive oil and balsamic vinegar. Try it this week, you can put all of it on a bed of lettuce or spinach, too. YUM!
Thank you for eating your fruit and veggies, it is the easiest way to obtain optimal health.