img 8507As I was reading over October’s farm E-news article to refresh my memory as to what the farm activities were the last time I wrote, I was once again reminded how different each month can be for a farmer. At the end of October, we were preparing for the first frost, but still harvesting tomatoes, eggplant, and peppers. That seems like ages ago now! The arrival of November also brought the arrival of the season’s first freezing temperatures. We’ve had several nights well below freezing this month, and with the daylight hours waning as we approach winter, Stony Point Center’s first farming season is coming to a close. We’ll be harvesting the last of the kale in the field before Thanksgiving which is a sure sign that the gardens are being put to bed. Kale is one of those amazing plants that can tough it out through cold nights and somehow survives summer heat, too. Once the last of the kale is img 8512weighed and delivered to the kitchen, we will have harvest just over 6,000 pounds of beautiful, healthy, organically-grown vegetables for the Stony Point Center this season. That’s not too shabby for our first year. In this season of giving thanks, I am grateful for all the hands and hearts that made it all possible. I have to admit, though, I already find myself dreaming of how we will take all we’ve learned this year and apply it to next year’s farm season.

With the harvest in the fields complete, we’ve been focusing more attention on the crops in our greenhouse. When I last wrote in October, I described the greenhouse as a skeleton that would soon be “skinned.” Thanks to the help of David and Margret from the Farm at Holmes Presbyterian Camp, we finished the greenhouse just before light frosts turned to hard ones. The kale, chard, spinach, arugula, and lettuce we planted in img 8514the greenhouse beds a few weeks ago stay protected from cold overnight temperatures and enjoy balmy heat on sunny days. It sure is a treat to walk into the greenhouse every morning to check the overnight temperature and be greeted by rich beds of soil dotted with a variety of different shades of green. I expect that our greenhouse harvest will begin in December.

Happy Thanksgiving,