Mother nature sure took care of us this weekend – 70 and sunny in the middle of October – it doesn’t get any better than that!
Too bad we can’t say the same about today – I guess we don’t want to get too spoiled 😉
This time of year we are busy doing more than just playing with the pumpkins. It is also harvest time! Right now we are harvesting soybeans. To do this we drive the combine (the big green machine in the picture) through the soybean field. The combine cuts the entire soybean plant, it rips the beans from the stalks, stores the beans in the comine and spits the wasted stalks out the back of the combine – back onto the field. When the combine is full the beans are emptied into the big red truck and hauled to the bin. These soybeans are primarily used as a source of protein in animal feeds.
Long Island Cheese Pumpkins… trust us, we did NOT make-up these names!
Believe it or not these big green things are edible! There are plenty of recipes and cooking suggestions for Hubbard Squash on the Internet. Interesting facts: the Hubbard Squash can be stored up to 6 months. Also, they should not be kept near apples, apparently the ethylene from apples can discolor the squash. Has anyone ever heard of this or witnessed it?? They grow to be pretty large – about the size of a soccer ball.
While most flowers are closing up for the fall mums are just starting – in all different colors!
Mums will continue to bloom throughout September and October. Then in November you should cut back all the old growth and cover your mums with soil until April. During the summer they just need to be fertilized, and occasionally pinched back so they keep their compact bushy form before they begin to bloom again. We have more info at the farm about how to care for your mums.