October always comes in heavy as we wrap up our season. An extended growing season, to which we are grateful, makes the harvest larger. By this point in the year the crew and myself are beat, yet there is still much to accomplish.
The day starts by waking up before sunrise, getting a warm beverage made, and sitting down to write. Between the caffeine and the words I start my day with hit of gumption juice. Then, make breakfast, out the door by 7:30.
Today we will be harvesting the last of our tender summer crops. Peppers and tomatoes took suffered this year resulting in smaller harvests. As the beds are harvested for the last time they will be mown. Then the lifter is pulled through so we can remove the plastic mulch and irrigation. Once clear of plastic debris a cover crop of winter rye and vetch is broadcasted and incorporated. Finally, we move sprinklers to the area and irrigate. Our ditch water shuts off next week so any water we run between now and then will likely be the last before next may.
October is the final moment for most of our crops. Priorities are getting winter greens planted, cover tender crops before the first frost, then start bulk harvesting roots. Once beds are cleared we can manage fertility either through cover crop sowings, spreading manure or compost, or leaving plants standing to act as winter wind breaks.
Once the plastic is up and the cover crop planted, wholesale orders need to be packed and organized in the cooler. The balance of selling is mixed with production as our crew moves between the two forces.
The day ends with row cover. The covers are lightweight and allow water and air through to the plants. This year we will cover about 8,400 square feet of outside crops as well as our winter greenhouse crops. Sheets are run out, sandbags are placed and secured allowing vegetables extra protected time to mature.
The key to finishing strong this year is keeping a positive attitude. We have worked all year and produced seriously abundant crops! Taking time to give appreciation to those crops, and our people, has never been more important. Giving thanks around the lunch table is welcome. As we bring food into our bodies, I am reminded that we are here to feed people starting with ourselves. Keeping the body fueled through colder mornings and heavy afternoons cannot be overstated. Calories are crucial to our success.
As we give thanks for the crops grown, we nurture those still germinating in the greenhouse. The final moments of our day is spent cultivating winter crops. Keeping weeds small should pay dividends come December when we are harvesting fresh greens.
The day comes to an end around 4. The Farm Stand gets closed for the night, greenhouse doors are shut, and the golf cart is charging. The goal of each day is accomplishing 3 tasks. Yet, in between those projects we are stocking shelves, meeting with customers, packing orders, and cleaning. The days go by quickly.
Does this sound like something you would like to take part in? We are opening up the farm for volunteers during this incredible part of the season. Volunteers will go home with veggies and hopefully a full heart.
Volunteer Shift Availability
Wednesday-Friday, 8am-11:00 or 12:00-3pm
Feel free to reach out to info@folksfarmandseed.com or simply show up during these times at our Farm Stand location on South Taft Hill Road in Fort Collins. We would love to have you out and get a bunch of veggies harvested!
What is stocked in the Farm Store?
Greens- Chard, Lacinato kale, malbar spinach, classic spinach, arugula, Hearts and Souls salad mix, spicy mix, broccoli, cauliflower (many colors and shapes), escarole, endive, cut your own herbs, napa cabbage, lemongrass
Roots- Red and Gold beets, yellow and red onions, shallots, purple and watermelon daikon radish, red and purple radish, leeks, organic potatoes, garlic, kohlrabi
Fruits- Heirloom tomatoes, organic plums, ORGANIC APPLES from Ela Family Farm, hot and sweet peppers, organic winter squash (kabocha, delicata, kuri, spaghetti, butternut, acorn, pie pumpkin), organic pumpkins
Local Products- Lehi Ranch Grass-Fed Beef, KREAM Kimchi, Bread Chic Sourdough, Slainte Coffee, Bee Squared Honey (from the farm), Jodar Eggs, Garden of Oz Dog Treats, Christie Leighton Jewelry, Rey Atelier hyper-local medicinals for home and body, hand-printed totes