Meet this week’s vegetables:
Thinking back on the last week, I find myself unusually without much to say. ‘What did we do?’ I ask myself. I don’t know whether my immediate blank is a sign of the season slowing down or the opposite—have we pushed so hard that we can’t even remember our own work anymore?
It might also just be that we’re doing less momentous work these days. In addition to harvesting for you all once a week (and every now and then for Harvest Fresh—look for our name in the produce section!), we’ve been slowly closing shop for the year. We cleaned out the tool shed and storage room, both of which had accumulated scraps of paper and small piles of ‘to be dealt with’ items over the course of the summer. Now they’ve been dealt with, mostly by recycling.
We have also been taking down our greenhouses. We began in anticipation of Sunday night’s storm and have continued the last few days with pulling out dead tomatoes and taking down our training system. It’s kind of like cleaning the dishes: work that isn’t terribly exciting to tell others about but fulfilling in the end.
We spent the rainier and darker parts of the week taking a look at our marketing for next year. Our 2007 CSA brochure is complete and soon to be sent out, and we’re updating the website with more photos and information about next year (we’ll let you know when it’s been uploaded for you to view).
To keep ourselves sane in this weather, we also sketched out the last few shares, to make sure that we do in fact have enough food (yes, we have plenty).
And we’ve been planning a short presentation we’re going to give about starting a farm at this weekend’s Oregon Tilth conference (which I’m sure will inspire many stories for next week’s newsletter).
All in all, things have been … well … almost boring around here. And we can’t tell you how lovely that has been too. After eight months of marching along, it’s wonderful to feel fall’s slow down. As you know from previous newsletters, we weren’t really expecting to experience much restfulness this year, but I think that we anticipated more frenzy than we’ll actually have. A nice surprise.
So, we’ve been reading a bit more. And cooking. And eating. It’s a great time of year to have friends over for dinner (it’s also a good way to use up lots of veggies at once, if you’re finding yourself overwhelmed).
And next week we will all have reason to eat lots of food with our loved ones—the holiday season officially begins with Thanksgiving! In case you were wondering, our pick-up will be Tuesday as usual. We’ll be giving out some of the more traditional Thanksgiving vegetables for your use in your holiday meal, including Brussels sprouts, pie pumpkins, and russet potatoes.
See you then! Enjoy this week’s vegetables!
Your farmers,
Katie & Casey Kulla
Oakhill Organics
