<< Back to main

Open Wednesday and Saturday 10am-6pm

Posted 10/7/2014 7:36pm by Eleanor Kane.

Let’s talk about autumn.  And garlic.  They are two of our favorite things on the farm: it’s not as hot anymore, there’s fewer bugs, and the days are growing shorter, so that we might be busy as ever, but we’re starting to have our workdays constrained by daylight and this time of year we’re pretty ok with having to stop earlier than we used to, and start later.  Fall is a time for wrapping things up – and, despite the fact that on this farm we’re getting ready for Christmas, our vegetables are pretty much done for the year.  We have a couple weeks left of the CSA – and so that everyone knows, we’ll be closing on Saturday, October 25th until we open up again November 22nd for Christmas Trees (self service eggs will be available and I'll talk about that in the next newsletter) – but even having some veggies left meant that we still spent the weekend mowing the last of the summer crops and getting the fields all ready for winter.   

And garlic.  Is there anything better?  Maybe – I love brussels sprouts and Theo loves delicata squash (can you guess what we’ve been eating non-stop for the last couple weeks?), but garlic goes with just about everything and I don’t think a meal goes by when we don’t cook without it.  

What the heck do these two things have to do with each other?  In getting ready for winter, we have one last task that makes it feel a bit like spring again: planting garlic.  

There’s something about being out in the dirt this time of year when your hands are cold, it’s overcast more often than not, and you’re thinking of a hot cup of tea that reminds me of doing the same in May, when we’re setting out our first lettuce transplants.  But this time, instead of spring greens, October brings us a chance to get the garlic in the ground so that it can establish its roots before it goes dormant for the winter.  It’s a funny thing to be doing when the leaves are bright red and orange instead of bright green and the grass is dying instead of growing.  Discing up the field, getting the rototiller back out, shaping beds, and finding our trowels feels like spring activities, not what we should be doing in the middle of fall.  

But it’s also one of the best projects of the year.  Planting garlic now means that it’ll be one of the first crops up in the spring, and long before most other crops are ready we’ll be cooking with green garlic and garlic scapes, two of our other favorite foods on the farm.  Spring seems ages away, and frankly I’m looking forward to Halloween, Thanksgiving, the holidays, and some cross country skiing before we get there.  But planting garlic reminds me that it’s coming, and tucking cool dirt around those cloves is the first step to a bright green plant poking out of the ground in April.


This Week's Vegetables:

  • Onions
  • Leeks
  • Brussell Sprouts
  • Beets
  • Carrots
  • Acorn Squash
  • Butternut Squash
  • Delicata Squash
  • Pumpkins
  • Broccoli
  • Potatoes 
  • Garlic 
  • Chard
  • Swiss Chard
  • Kale
  • Cabbage
Also Available:
  • Fresh Eggs: $5 /doz
  • Homemade soap
  • Handmade, local pottery, including mugs, bowls, jars, and plates
  • Local maple syrup from right here in Barrington, NH 
Methods of payment

We accept credit cards, local checks, and cash.