From Summer to Fall

23 Sep From Summer to Fall

Today we welcome the autumnal equinox. We woke to a chill in the morning air, and despite the warmth of the midday sun, we know that the length of daylight will gradually decrease as the months move us closer to winter. It is a wonderful time to be a farmer- the pace is slower and less frantic than the spring and summer months. Though there is still almost two more months of CSA and markets left, and a sizeable to-do list, the work load is more pleasant, to match the temperature outside.

The harvest is gradually moving away from summer crops into fall greens and roots. My kitchen is cool enough now to enjoy the oven at full blast, and the warm sweet smell of roasting winter squash mirrors the change in seasons.

9/22/15, CSA on-farm share #17, week A.

This weekend was a busy one for us, in addition to our regular farmers markets, we did the wedding flowers for the daughter of our dear farmer friends and mentors. It was a beautiful experience, and a side of the farm we hope to continue exploring and slowly growing.

On Sunday we hosted Outstanding In the Field for the 5th year. The table was set way out in the back field on the ground we have just opened up this season (the farthest corner of the farm you can find!).

We led a farm tour/hike of over 200 people, half of which strolled through our beautiful field of fennel, tasting and admiring the ferny fronds blowing in the breeze- what a site to see all those folks amongst the knee high plants. The tour ended at the long table, nestled amongst broccoli and celery.

Chef Lee and his crew from Bolete Restaurant in Bethlehem cooked a fantastic dinner, under the open sky, navigating some tricky logistics, and pairing the meal with some of the best local wine I’ve tasted, from Galen Glen Winery.

With the equinox and the change from summer to autumn, it seemed only appropriate to include a poem from Mary Oliver.

Lines Written in the Days of Growing Darkness

Every year we have been
witness to it: how the
world descends

into a rich mash, in order that
it may resume.
And therefore
who would cry out

to the petals on the ground
to stay,
knowing as we must,
how the vivacity of what was is married

to the vitality of what will be?
I don’t say
it’s easy, but
what else will do

if the love one claims to have for the world
be true?

So let us go on, cheerfully enough,
this and every crisping day,

though the sun be swinging east,
and the ponds be cold and black,
and the sweets of the year be doomed.

~ Mary Oliver

Post and *photos by Tricia Borneman, Blooming Glen farmer and co-owner. *Additional wedding photos by Jesse Dornstreich. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is entering its 10th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.