While the days are still sunny and warm as we start the month of October, the cooler nights and misty mornings tell us it is now truly fall.
Here at Bella Luna, the leaves are turning brilliant shades of red, yellow and orange, and the local wildlife are beginning to stash provisions: Squirrels are busy darting to and fro, carrying off acorns, walnuts and chestnuts—some as big as their heads—to bury for food during the winter months. The blue jays are also busy squabbling with one another, battling the squirrels for acorns and hazelnuts.
The apple harvest has officially begun—the sweet, aromatic Macoun and crunchy, mildly-tart Liberty are the first to ripen in our orchard. We admit to snatching a few, fragrant and crunchy, right off the tree while walking past to do chores at the barn or in the garden. Soon, we will press and enjoy our first batch of fresh cider, and start cooking up homemade batches of applesauce and apple butter in the farm kitchen.
We are pulling the last of the juicy San Marzano and Roma tomatoes out of the hoophouse, which are destined for more batches of our Nonna Pat’s tomato sauce, and then planting kale, chard, and garlic to overwinter for early spring harvest. These hardy crops always renew our excitement for fall—foraging for mushrooms in the woods, or enjoying the distinct flavors of autumn over a cozy supper.
A special thank you to all of our weekly subscribers who were able to attend our annual fall F&L farm gathering—-what a wonderful sunny afternoon spent together. We truly enjoyed visiting with everyone and appreciated your feedback! We hope you’ll join us again later in the fall as we offer new classes, including our October 24th ‘Art of Cheesemaking class (sign up here!) and a fall floral decor workshop—-stay tuned for details. In the meantime, we hope you enjoy this most lovely October!