Things have been really hopping all the way through October down here in Tennessee. First Debbie Strickland from Rural Resources brought some of her teens to tour our gardens on the way to Berea. It was fun to meet them and show them around.
Next we dug our sweet potatoes. We had a really great crop this year.
The next week we planted our garlic. This is the first year we’ve planted it in the ground instead of raised beds. So it will be interesting to see how that goes. First we sprinkle on our chicken poo fertilizer and alfalfa pellets on the bed. We push the cloves into the ground so the clove is covered with soil then cover with 4ish inches of straw.
Six of us went to Pine Mountain Settlement School to the Woodland Medicinal conference. We had a great time and learned a lot. We are so grateful to the Pine mountain folks for having it. I loved showing my members around the campus as well. We met lots of great people too on the beautiful fall day.
Every monday I’ve been doing group cooking experiences featuring our produce. We’ve had a lot of tasty fun. Here’s a partial list of dishes: Japanese vegetable curry, green tomato tart, green tomato cake, green tomato cornbread, Indian mustard greens and spinach, Asian inspired mustard greens, Indian vegetable curry.
This is just part of what we harvested a week ago before our 1st hard frost.
We also dug our peanuts that afternoon. It’s always fun to show new members where peanuts come from.
Last Thursday was University of Tennessee’s field day conference. We took 18 members and had a great time learning and exploring the farm.
Our newest member motioning to us to not disturb her as she naps in a pumpkin.
A young member enjoying chewing on a sorghum cane we grew at our annual Harvest party.
Some of the great food at our harvest party.
Adult winning pumpkin by Kelly.
A picture yesterday showing some of our fall greens. That’s cover crop to the left. So gorgeous compared to last year when nothing grew due to the drought. We still have so much food growing. We hope we don’t have any super hard freezes so we can eat off this into 2018.