You know it’s fall on the farm when you wear a sweatshirt to work and regret it by ten. Then you take it off, leave it somewhere, and spend the rest of the afternoon trying to remember where. The mosquitoes are still here, too. I thought we had an understanding about cooler weather, but apparently that was just on my end.
I’m Michael Collins, Grounds Director at Beach Plum Farm. Most mornings start with a walk around to see what needs attention.
Usually, plenty.
Something needs watering, something needs picking, and something has grown considerably more than you expected since yesterday. It keeps the days interesting.
The vegetable beds are looking good right now.
We have Moonshadow, Choi Sum, Red Baron, and Mizuna growing, along with romaine, arugula, Russian kale, Tuscan kale, and radicchio. There are Hakurei turnips and radishes coming along, too.
Some of the greens have names that sound like racehorses, but they’re beautiful crops, and they give Chef Gus plenty to work with in the kitchen.
Ashton and Ben have been putting a lot of work into the greenhouses. There are beds to prepare, plants to tend, and all the other jobs that somehow take a full day even though you thought you’d be finished before lunch.
They’ve been giving everything the attention it needs as we move into the colder months. Things are looking good in there because they’re putting in the hours.
Steve has been busy around the cottages, giving the grounds a refresh for fall. There’s a lot that goes into making everything look like it just naturally looks that nice.
If you’re staying with us, you’ll get to enjoy the results. Steve gets to enjoy finding out what needs doing next.
I’ve also been working with Chef Gus on the menu for our November 17 Fire & Harvest dinner with Chef Eli Collins. We’re looking at what’s growing, what should be ready, and what they can use for an evening of late-fall ingredients and open-fire cooking.
It’s one of the parts of this job I enjoy most.
You spend weeks tending something, bring it into the kitchen, and get to see what happens next. Chef Gus has a few more ideas than my usual suggestion of “that looks ready.”
Over with the livestock, Andrew is raising some beautiful turkeys for Thanksgiving. He’s putting a lot of care into them, and we’re looking forward to having Beach Plum Farm turkeys on holiday tables again this year. If you’d like to reserve one of your own, reach out to the farm and we’ll help you get it arranged.
We also have amazing country ham available for Thanksgiving, if your family likes options. Or if you’d just like better leftovers.
So that’s where we are.
The greenhouses are busy, the cottage grounds are getting their fall attention, the vegetables are growing, and Thanksgiving is close enough that we should probably all start making plans.
I’ll be out checking the beds. If you find a sweatshirt, it’s probably mine.
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