About

The first true frost of the year hit recently. The crops are certainly feeling the bite these days. So are all of us. As the cold weather settles in, so do the many changes that come with it. Falling leaves remind us that soon we will have to harvest anything that can’t withstand the cold. And once that cold sets in, it signals that the growing season has indeed come to a close. 

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Recently, the crew spent a 10-hour day in the fields gearing up for the change in weather. That preparation included digging up a bed of root crops like beets and turnips. While these crops might be able to withstand the cold, we still pull them up and move them to more temperate storage. We also put row cover on crops, like leafy greens, that won’t survive a hard frost. Some crops, like kales and kohlrabi, don’t mind the cold. In fact, kale and many other brassicas are biennial and will grow once more in spring to spread their seeds.

 

In the next month, our fields will look very different. This is the time for the soil to rest after providing us food for months now. The seasonal planting of garlic is also an important job this time of year. These fall chores remind small organic farmers that while the season has finished, the work has not. There’s immense cleanup, removing stakes from the ground and removing plant debris, especially those that may contain diseases. We all noticed powdery mildew this season; to eliminate this for next season, we remove anything contaminated. We also have to begin to plan for the next season, which is a hefty task that requires all of us at the same table.

 

As stewards of the land, we see daily changes as the seasons come and go. It’s one of the most interesting parts of the job. The critters aren’t as joyful and mischievous, the birds are far, and few between, the squirrels are stockpiling, and the bunnies are looking for warmth. We notice the critters acting with more haste, eating things they don’t go for in the abundant summer months. Working outside makes you realize these changes much more. In the fields, we see the sunset much earlier, our bodies get tired faster, and we must ensure we eat well to maintain our energy. We require different clothing, and tasks might take a little more time. 

 

These changes aren’t only happening outside. Inside the store, there are many different crops on the tables; as a seasonal farm stand, you won’t find a strawberry on our table until 2025. The changes are happening to us and also affecting how we behave. We’re grateful for the year we had, and we are also tired. However, we aren’t under as much stress as we were in the abundant months. 

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In the summer, the work is plentiful and we barely have time to get in a full lunch. We don’t mind though, not only because we love what we do, but because we know the reflective and introspective winter months will come before we know it. This time of year, as we plan, we also have the opportunity to talk more. We have the clarity of mind that was harder to find in the busy summer, and as a team we can convene and discuss the challenges and successes we faced during the season. 

 

We hope everyone had an amazing Thanksgiving. We are incredibly thankful for the support shown this past season. We wouldn’t be able to do what we love for a living without your support. We'll see ya on the farm!

 

Until Next Time,

 

Your Friends at Crossroads Farm

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STAFF PICK RECIPE:

 

German Creamed Kohlrabi 

 

1. Peel and dice the kohlrabi. 

2. Simmer the kohlrabi in salted water until it becomes tender but not mushy, then drain it and set it aside. 

3. Melt two tablespoons of salted butter in the same pot, then add the flour to the melted butter, cooking for a minute to remove the raw flour taste. 

4. Turn off the heat. 

5. Gradually whisk in one cup of milk until the mixture becomes smooth. 6. Turn the heat back to low and continue to whisk until the sauce thickens and starts bubbling. Simmer the sauce while whisking for 2 minutes. The sauce should be thick and smooth. 

7. Add the garlic powder and season with salt and pepper to taste. 

8. Add the cooked kohlrabi into the cream sauce and stir until the kohlrabi pieces are well-coated with the sauce.