Growing Season for 2016/Fall Harvest

fall-harvest-crop_nov-2

Fall harvest in 2016-tomatoes, beets, carrots and kale are just a few of the vegetables still being harvested here on my micro-farm

This has been a most remarkable growing season this year. In fact, I can’t remember in all my 21 years here of weather like this. After two months of unseasonably hot summer weather at the beginning (when the tomato blossoms dropped because it was too hot) and then two months of very cool summer weather (when the tomatoes didn’t want to ripen because they need heat to ripen once they are set) we now have been in an unbelievably wonderful fall. Nice and warm in the 70’s in the day and cool but not freezing nights.

But all this is going to change very quickly now that we are in November. Weather prediction is for it to change to colder weather. Like duh, it’s NOVEMBER dude! Of course it will get colder! My fruit is done-apples (we made hard cider!), apricots, grapes, strawberries and raspberries are done here. Most of my warm season crops are gone (cucumbers, squash, peppers, eggplants, pumpkins, corn, etc. except the tomatoes, my favorite crop!)

Meanwhile the fall harvest continues with tomatoes still ripening (at least this week) and all the cool season crops are kicking it and should be for quite some time if I cover them with winter weight row cover. The kale is going gangbusters, cabbage is ready, onions and potatoes are ready to harvest, carrots and beets are ready to be dug out too and chard is busting out all over.  My broccoli and escarole I planted in August at my fall garden class are almost ready too. Then pantry is bursting and the refrigerators and freezers are overflowing too! Enjoy what we still have left of this season!

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4 comments on “Growing Season for 2016/Fall Harvest

  1. Sandy Powell says:

    I’m having the same great weather here in Velarde. Tomatoes are going crazy! We’ve made salsa, ketchup, tomato sauce, and chutney. Got any good tomato soup recipes that use fresh tomatoes?

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    • I take whatever tomatoes I have that are soft, grind them up in a blender, skin and all, and then add salt, pepper and some herbs (not Italian as you don’t want to slurp spaghetti sauce). I like thyme or a little rosemary and heat it all up. Then I sprinkle Parmesan cheese on top. Really good. The blender is also a great way to make a tomato sauce that can easily be made into spaghetti sauce if you cook it longer. You won’t notice any skins at all in the sauce.

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