This Week at the Farm: Late Summer Veggies, Fall Planting, Fresh Cider

Mornings have been cooler and foggier here in the Upper Valley, and it’s certainly starting to feel like fall. Summer veggies like tomatoes, peppers, and eggplants will be around for a while longer, but the corn, summer squash, and zucchini have started to wind down.

Bell peppers are the vegetable of the week and the red, orange, and yellow peppers are 10% off through Monday, September 9.

From the Fields

Although we’ll miss the summer harvests, we’re thrilled about this fall weather and the cold weather crops love it too. Beets are thriving—we have tons in storage, so we’re having a sale! Bulk beets (without the greens) are 30% off when you buy any quantity.

The crew harvested an entire crate of spaghetti squash and Red Kuri this week, spinach will be coming soon, and the storage crops—potatoes, butternut squash, pumpkins—are almost ready to be harvested.

We’re hiring 1-2 more people to join the Production Crew for the rest of the fall! Apply here.

Planting isn’t finished for the season just yet! The crew recently planted early-season strawberries on plastic and next we’ll they’ll do the last few plantings of lettuce mix and spinach, which we’ll harvest up until the end of October or early November if the weather cooperates.

From the Kitchen

Theo pasteurized fresh pressed cider in the farm kitchen this week, and we’re selling it in the farmstand and cafe coolers—in the cutest little jugs! Thanks to Will’s hard work and dedication to this project, it looks like we’ll have enough to sell shelf stable cider throughout the fall.

Have you tried our spreads? The carrot romesco, pestos, beet spread, and baba ghanoush by the krauts are a beautiful range of colors and absolutely delicious, too!

Many of our food products are sold in reusable glass jars. A jar deposit is included in the price of the item, and you get 25 cents back when you return the glass!

Fall Dinners from the Farm

We have a few spots left in our Fall Friday Night Dinner CSA! Starting November 1, we cook for Dinner Share members every Friday (except the week of Thanksgiving) until the farmstand closes. Shares for 1-6 people available.

Sign up →

Fall Education Programs Starting This Month

Now that school is in session and Labor Day has come and gone, kids and parents are settling back into a routine. We’re running the Little Farmers Pre-K program on Tuesdays and the fall sessions of Cooking for Middle Schoolers and Homeschool Farm Science will begin later this month.

Interested in learning more about the homeschool program? Join us for an Open House from 1–3 pm this coming Wednesday, September 11.

Gardening Tips: Why Plant Perennials Now?

Perennials are 35% off until the end of the season. Stop by this weekend while there’s still a wide selection available!

Plus, now is a great time to plant perennials in your gardens. If you get them in the ground at least 6 weeks before the ground freezes, they’ll have enough time to establish roots and build a solid foundation for next season.

When fall comes, it sometimes feels like the season is just about over, but there are actually 14 weeks left and lots to look forward to! The farmstand and café are open daily through the end of October, and beginning November 1st, the farmstand will be open Friday–Sunday until December 15th.

See you at the farm!

—From all of us


September 7: Norwich Farmers’ Market, 9–1.
September 8: Knife sharpening at the farmstand, 10–2.
September 10: Little Farmers drop-in class for children ages 2 to 5, 10–11 am.
September 11: Homeschool Farm Science Open House, 1–3pm.
September 12: Lebanon Farmers Market, 4–7 pm.
October 13: Pumpkin Festival, 10–3. [Volunteer]

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