Bringing in the Harvest

This summer we've grown over 900 row feet of onions to store in the root cellar and use for meals during the school year. About two thirds were harvested this week to dry in the barn until the necks have shriveled and the greens fall off. The other third is still standing in the garden, getting bigger and sweeter. We look forward to many great meals made with home grown onions from the farm.

The brussels sprout crop is also looking excellent as the summer comes to and end. The large green and purple sprouts will be left on the plant until we get a few frosts which sweetens them. As you can see in the picture the lower leaves have been taken off to allow for better growth in the the sprouts near the top of the plant which are often much smaller than the sprouts at the bottom. Many will be eaten fresh from the plants, although most will hang in the root cellar for winter use.