Tat-soi

The weather is turning to fall. Finally. Well, kind of. We'll get a nice day of 60 degrees here and there. Pull out a sweater and some boots. But then the weather is like, SYKEEEE! I'M GONNA BE 91 DEGREES TODAY, SUCKAS! Yeah. Monday the high is 91. I am not kidding. I took Maggie to the beach yesterday. It is October. Oh, Tennessee. I know we'll appreciate the randomness that is your weather when it's 60 degrees mid-December. But for now? Ready to be done with field work when it is above 75 degrees.

One thing I love about farming is the lack of boredom. Just as I am sick and tired of picking summer squash and cucumbers, it is suddenly time for fall greens! And root crops! All of our summer crops are winding down, with the exception of bell peppers, and fall veggies are bursting forth. The new little greens are so sweet and tiny - collards, arugula, leaf lettuce, kale, tat soi, mustard greens. Everything is lush and happy to have respite from the pests that have been plaguing us all summer. Something about a thriving plant is so good for my soul.




For those of you interested in garden, this is a handy little tool. You can map out garden beds with using 47 varieties of veggies. It will automatically show you how many of a particular plant can fit in a square foot and will provide information on the planting of each vegetable. What would we do without the internet?