Can it be truely November already!? Things have been bustling, and time flies when you’re wrapping up one year, while eyeball deep in planning the next. It’s kind of hard to wait through this period of fall, where winter is just drooling at the thought of taking over. Everything is brown and dry, but there is still plenty of beauty everywhere. Most of the garden has been snuggled in for winter. But we’ve got a few loose ends to tie up out there, and there are a bunch of carrots to harvest for our winter shares…frost-sweet carrots have got to be the best vegetable treat of the year. (Details coming soon on the winter shares!)Our far-off field garden did much better this year, after lots of our compost and mulch went into the soil, but we are still trying to decide it’s fate. It’s just too far away from our home base to tend to regularly. Even with a massive layer of straw mulch in the spring, the potato vines were basically invisible in the waist high weeds. We did find quite a few beauties out there, which we sent out in our CSA boxes, but had hoped for a 100 lbs for our own use, which we did not get. As you can see in the photo, we dug and dug and searched and searched for every last one, they are so precious to us! Start the year with visions of a thousand pounds of potatoes, and end with a small box full…. Don’t count your potatoes before you get the harvest in.Our turkeys are doing awesome, and have lived a wonderful life here in their pasture. We’ll be harvesting them the weekend before Thanksgiving. We are just about sold out, with 5 left for sale. Let us know ASAP if you want to reserve one! Here’s our 2013 turkey poppa, he’s a heritage Bourbon Red, and we’re excited to try our hand at hatching out our own turkey babies here!We’re ready for a winter of deliciousness. The pantry and cellar shelves are full of food canned in glass jars, the chest freezer packed with our home butchered pork and this season’s surplus veggies. We’ve got dried beans to shell during the wintertime, and homebrew bubbling in the carboys. Our woodstove will be heating the house, and we’ve put up a good amount of wood at this point, thanks to Andrew’s folks for letting us come to take their downed trees, as well as lending their log splitter. A new winter squash discovery- Moroccan Style! This is a very easy, warming and nourishing food. Take 2 cups of basmati rice and 2 cups pureed tomatoes and put together into a casserole dish. Chop up a couple small peppers, an onion and a head of garlic, sprinkle on top. Layer on some cooked garbonzo beans (1 can/2 cups or so, ) and an equal amount of diced raw squash. Then sprinkle on a bit of dried ginger, cinnamon, brown mustard seeds, salt and pepper. Pour another 16oz of canned tomatoes on top, then drizzle the whole dish with olive oil. Bake uncovered at 350 for about an hour, until the rice has absorbed all the liquid, but before it dries out on top. Simply delicious, and even if you think you don’t like winter squash, this will change your mind!Winter is a great time to start cooking up batches of dried beans, who needs expensive canned ones? Make sure to soak garbonzos for 2 days ahead of time, draining and rinsing several times while they soak, and then simmer with fresh water until tender. Do a big batch so you can freeze leftovers in recipe sized portions for your replacement to canned beans! Nothing is better than homemade hummus too!It’s a hard way to make a living, but we so enjoy this lifestyle. Raising good food for wonderful people is an honor. There are many things that are idealized about farmsteading, and we hope that we bring you some of the reality of what it is like here. You can find joy anywhere you are, and we encourage you to follow your bliss in this precious life.