Your Fall Garden and Planning and Prepping Now

People think/assume that just because we're now closed to the general public that we get to have time off. I wish. The opposite is quite true. We're planning future fall/winter crops, building some new raised beds, giddy over our spaghetti squash and pumpkins that have started to grow (and we are eating and will be in our future CSA share baskets), working the compost and using some now in new raised beds and in old raised beds that have already started the prep work . . .and thinking about what we want the purpose of 9080 is and what we want fall farm life to be like---for example our classes/workshop and CSA shares and some other changes we are are thinking through.

Farm life can sorta own you.  This journey has caused us to think differently about a day, a week, the moon, the sun, the temperature and grasshoppers and white moths and aphids and goat berries.  Planning and preparing and thinking through the how, the what and the when are all those things we wrap our heads around to have success in the next season.

So all this to say, it's time NOW to begin preparing your big or small garden spaces.  Pulling what is dead and dying, allowing soil to rest a bit - adding necessary amendments - letting it rest a bit more - working that delicious compost in (that you've been working since January) - canning or freezing the lasts of your harvests - looking through beautiful seed catalogs like Bakers Creek  or John Scheepers or Seed Savers or any other one you find.

Even though it's blistering hot and humid - it's time to forward think and plan your future season - your future garden. If you need some help - we've got our first gardening class with Kari here.

We are quite giddy about the pumpkins already coming up with more on the way. We're thinking a pumpkin patch and apple caramels of sorts. Stay tuned.

We are quite giddy about the pumpkins already coming up with more on the way. We're thinking a pumpkin patch and apple caramels of sorts. Stay tuned.

Another giddy experience. We've never grown winter squash - but have started Providentially....and this is one Michael and I LOVE. Spaghetti squash...cut in half - scoop the seeds out - turn on the oven to around 375 - spritz yummy olive oil on the cut open part - place it face down on a cookie sheet - and in about 40 minutes - it should be done. Poke a knife through for tenderness.  Take it out - scoop out the innards - gently put it on your meal plate - slather it with real butter or better yet - Nourished Butters - that garlic parm stuff ----- INCREDIBLE!!!!

Another giddy experience. We've never grown winter squash - but have started Providentially....and this is one Michael and I LOVE. Spaghetti squash...cut in half - scoop the seeds out - turn on the oven to around 375 - spritz yummy olive oil on the cut open part - place it face down on a cookie sheet - and in about 40 minutes - it should be done. Poke a knife through for tenderness. 

Take it out - scoop out the innards - gently put it on your meal plate - slather it with real butter or better yet - Nourished Butters - that garlic parm stuff ----- INCREDIBLE!!!!