Tuesday, September 26, 2006

Fall is definitely here. We've had our first frost and that touched up most of the basil. With the basil done, that means our days at the Grand Forks farmers market are also done.

Towards the end of the season we were surprised by one of our customers - Chef Holmes of Sanders Restaurant in Grand Forks - with a gift certificate to come and have dinner. Barry and I enjoyed that dinner recently and I have to tell you how wonderful it was! We enjoyed every little flavor and as an added touch Chef Holmes himself makes regular visits through the dining room to ensure you are having a good time. It's great to have such wonderful customers.
Lately I've been wondering what to do with the HUGE pumpkins that developed in the pumpkin patch. I grow them mostly to keep down the weeds and usually have no intention of selling them. Last year we were approached by the Mothers of Preschoolers program and we sold them the whole lot for a small price that fit their tight budet. They were truly shocked when we delivered them and they were much larger than they were expecting. This year the pumpkins are even bigger. If you know of any group, organization, or business looking for some extra large pumpkins at a great price, please email us. I'd love to see them go to a great home.

We're almost done with visitors to the farm for the year as well. We will have a group of young people from the Devils Lake Middle School coming for exploratory day on October 6th. We'll learn all about labyrinths and then do a labyrinth walk. I love having young people in the labyrinth, they fill it with energy. After this group I think we're done at the farm although that doesn't mean done for the year. I am booked to speak in Rugby in October at a Women's Agriculture day and I'm sure my other dates will start to book soon as well.

Fall is also the time some of us try to stock up for winter. This year at our house that has meant grape, black currant, and nanking cherry jelly, spaghetti sauce and salsa from the tomatoes and the yet to be created apple pies. I usually make up and freeze at least 12 pies to get us through the winter. This year I think I will make Barry run the peeler/slicer. Many hands make light work. It is very rewarding to make things you can enjoy for the whole winter from the 'fruits' of your labor.

So to go into fall, here's a piece by one of my favorite authors, stay warm, relax, and enjoy the ride:
“She had only to stand in the orchard, to put her hand on a little
crab tree and look up at the apples, to make you feel the
goodness of planting and tending and harvesting at last.”
- Willa Cather

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