Coming off a wet week of some much-need rain as we start the month of October, those aforementioned drippy days, plus the cooler nights and brisk mornings, are indeed telling us it truly is fall.
Here at Bella Luna, the leaves are just beginning to turn color—brilliant shades of red, yellow and orange, and the local wildlife are beginning to stash provisions like crazy. 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 and each other for hazelnuts.
In addition to the time spent tending our clients’ gardens for our landscape design firm Parterre, we are also hosting a few fall weddings and other gatherings, like the two farm dinners we hosted this past weekend in partnership with Conjure Catering and also Chef Tomas Litrenta. Keep an eye out for more special event announcements soon, including more details on our November 18th butter- and cheese-making class with renowned cheesemaker, Meghan McKenna.
Originally from the Midwest, Meghan started out as a cheesemonger for Metropolitan Market in Seattle and while there, developed the very popular hand-stretched mozzarella program. She later worked at Mountain Lodge Farm as their cheesemaker and more recently as a cheesemaker at Cherry Valley Dairy. And, in the most exciting news yet, we are thrilled to announce that she will be joining us this week as a cheesemaker here in our on-farm creamery, Bellsong Creamery! Our handmade cheeses will be crafted with cow’s milk sourced from local third generation Groeneveld Farm, and we cannot wait to share our new cheeses and butters with you in the months to come.
In between events here at home, we are harvesting apples and pears from the orchards, and pulling the last of the heirloom tomatoes out of the hoophouse, which are destined for more batches of our Nonna Pat’s marinara. As the tomatoes end their season, they make way for fall plantings of kale, cabbage and Swiss chard to overwinter for early spring harvest. These hardy crops always renew our excitement for fall and its distinct pleasures—like foraging for mushrooms in the woods or enjoying the distinct flavors of autumn over a warm and cozy supper.
We hope you are also enjoying the start of fall and the harvest season as it gets underway!