November Newsletter

For real, Autumn?

As I write this, we are preparing for the first freeze of the year.  Thanks, Autumn.  

Planting continues for the hundreds upon hundreds of daffodil bulbs, ranunculus corms, and peony roots that are going in this fall. 

Ranunculus 'Tecolote Cafe'

The woody perennials like the smokebush and weigela and hydrangea are still waiting to get into the ground.  We are going to move them into the greenhouse Saturday, along with a space heater, to keep them safe in their little pots.  We did pick up three additional species Wednesday so that we can have faster foliage production this Spring for our florists.

Smokebush 'Royal Purple'

We also picked up some beautiful Coral Bark Maples to go into our Japanese maple cloning operation.  (Oh noo!  Cloooooones!!)  

Japanese Maple 'Sango Kaku'

We harvested the last of the crabapples this past week, and spent a beautiful Sunday on the back porch making crabapple mash to turn into cider.  Sadly, it is very difficult to legally sell any kind of alcoholic fruit product, so you’ll just have to take my word…it is going to be wonderful.  

Dolgo Crabapple juice

We are, at the end of this cold snap, probably going to be fruitless for a while.  The tomatoes are definitely finished, the passion fruit almost certainly, the peppers gave up two weeks ago, and the eggplant….well… we’ll have to see about the eggplants. They are a nightshade so probably won’t make any more fruit (as they like heat to set and ripen fruit), but they are still covered in flowers, and bees, and could surprise us.  Meanwhile, we will have some Swiss chard ready for harvest soon.

Swiss chard 'Heart of Gold'

The Chinese and French cabbage sprouts are doing well in the greenhouse, as are the Romanesco cauliflower sprouts, mini broccolis, and bok choy. We have about eight different kinds of radish, in the side garden, maturing fast.

And it is supposed to be back into the 70 degree range again next week.  Really, Autumn?  

We need cold hours for the fruit trees to rest up and get ready to reproduce in the Spring, but these silly things get confused when the temps keep popping up and diving down.  So we are paying special attention to stop new growth at this time of year.  It is especially obvious with the not - fruit…in the willow patch.  I am working my way through our original planting of 150 willows, three varieties, to harvest the withies and pollard the trunks.  Pollarding at this stage helps guide the growth habits we want in the plant so it develops good roots and the right shaped branches for willow weaving.  And it doesn’t hurt that willows really really want to grow.  I have enough new willow stubs to triple the number of plants we have next year, just from selecting goodly sized branches, cutting off about the bottom foot or so, and literally just sticking those pieces in the ground.  I have also ordered a few new varieties that will be delivered in the spring.  There are hundreds of willow varieties, so I will be looking for color and shape as well as growth habit and end use.  

Green and gold willow

Thanks, Autumn.  The rains will be good, because we already have spring flowers growing now, but the freeze means we will be out putting up frost cloth row covers in the rain.  The hundreds of new snapdragons, nigella, poppies, campanula, and larkspur will need to have netting put up so they grow straight and tall.  So maybe after the rain and the freeze, some of those 70’s afternoons can be spent doing that.

Campanula 'Champion Deep Blue'

New plum trees, new fig trees, new pear trees, and new chestnut trees will all be gathered on an epic road trip spanning three states in one day.  When you have a chestnut expert from Auburn who says he will give you trees for free, you better not snooze on that opportunity!  When the guy they call the Wizard offers you his favorite figs and pears but you have to come pick them up, you jump!  

As some of you all know, Stacy is an artist.  Like a real artist. Like a ‘gets paid to make art’ kind of artist.  And as some of you know, our farm is part of the Sweet Grown Alabama network.  Every year, these folks put together a Christmas bundle of good stuff all exclusively produced by Alabama farmers.  Included in that bundle, is a specialty ornament for your tree, or festivus pole, or whatever.  This year, in her signature style, Stacy designed the ornament! Thanks to Ellie at Sweet Grown Alabama for the opportunity to spread holiday cheer. 

And finally, in a preview for next month’s newsletter, y’all be sure to come to the Hub on December 2.  Stacy’s Japanese milk bread has been a huge hit.  So much so, they have asked her to do a sample and sale day at the Lumberyard during pickup hours.  So y’all, join the Huntsville Food and Farm Hub on their website, shop like it was an a la carte CSA, and come pickup time, you’re already going to be right there to try Stacy’s bread and add a loaf or some rolls onto your order.

Japanese milk bread loaf and rolls

So yes, for real, Thanks, Autumn.