Volume 1: Issue 12

Well. We had our first hard freeze and Michael and I spent a good deal of the weekend getting what we could out of the mass destruction. Frost is like the breath of death. All squash, zucchini, beans, peppers, cucumbers, ….. All black. Harvesting the leftover fruits felt like picking the pockets of a dead soldier. Its been rough. Its been Central Oregon. On the flip side, our compost pile is looking fabulous with all the vegetable carcasses piling on. It’s a powerful cycle through significant transformation, everything heading back to the ground for next year. And the years to come. I am excited to think about the soil getting older, more complex, richer… Its going to be a great journey. For now, we have the pile covered to keep it warm and moist and I turn it with the tractor every few days. In the next month we’ll spread the couple hundred cubic yards of compost. Slowly we’ll get the garden all put to bed for the next go-around. Thanks again for all your support! MINT MELON SALAD My dog has been eating melons all summer it seems, but some made it to full size. We have just a few after the frost, but if you get one, you should try this salad. If you don't get one, you should get a melon and try this salad :) Its YUMMY Cube the melon Dice up a handful of mint and mix through Splash with some lime juice Sprinkle with a bit of your favorite sweetener. Winter Squash is here! Maybe that means that winter is actually here?? We have all sorts and I recommend cutting them in half, leaving them in the skin, and bake at 350 for about an hour. Some butter and brown sugar goes a long way. You can bake them right side up or upside down. You can also bake, then freeze for later. Enjoy!