This is our favorite time of year. The windows have been thrown open, the sound of chopping, blending, boiling, and the whirring of the dehydrator are frequent sounds in the house. The smell of spices, apples, and fresh baked bread permeate the kitchen. The cooler nights remind us that we have limited time to bring in the harvest before the first unknown frost. As I bustle about trying to accomplish all of the work to be done I’m mindful and thankful for all the technology that makes the work easier and more efficient. My great-great grandparents would have been beyond grateful for such extravagances.

The recurrent falling rain and lack of a late frost have been a significant reason for our abundance this fall. As usual we planted more than we could properly care for, but the rains allowed more free time for weeding and harvesting. With all the rain and humidity it has been a struggle to put up good quality hay, but we won’t complain about the rain!

Last summer I found myself complaining about our turkeys staying close to the house and pooping on our sidewalk. We had our best year ever with a survival rate of 9 out of 10. This year our turkeys range at least ½ mile away from their home and we have lost 8 out of 10. They must be herded back almost every evening. Our two turkeys (if they make it) will be our most expensive Thanksgiving birds ever. Here is another lesson in being thankful and careful what I wish for. Next year we plan to experiment with poultry netting and a moveable system to keep them from being eaten or simply leaving our place to join the wild animals.

In the spring we planted a lot of beets along with 200 onion sets. In the past I only planted a small amount of these two items. I had planned to harvest the onions, allow them to dry, and store them, but I didn’t harvest them soon enough. Onions should be harvested as soon as the tops fall over (indicating they are done growing). The onions were fine, but the tops were starting to rot, so we chopped and froze some, dehydrated a little, and kept some in the refrigerator for salsa. I believe we will have enough onions to last until next spring.

I’m hoping to find more uses for our nutritious beets. We have prepared many gallons of beet kvass, a fermented drink that we have grown to tolerate since it seems to provide extra energy. Throughout my journey with real food I have learned to try many things I thought I wouldn’t like and over time have actually grown to love. In the past I didn’t do much with our few beets that managed to come up in the garden. This summer I learned that I’m better at picking and using produce when there is a large amount to deal with.

My husband often says this time of year reveals the true gardeners. The heat brings a lot of weeds in July and with our approximately 50 acres to tend, it can get a little overwhelming. I admit that I don’t fit in the category of a great gardener. I’m just thankful we have kept up with the weeds enough to still have a great crop. At this time we are balancing the task of weeding with harvesting, storing, making our meals from scratch, school, and fun. As we catch up, the pigs are enjoying a trailer full of greens almost daily along with their pasture and grain.

The Lord has really put it on my heart to empower others about how our food has changed over a short period of time. We are reaching more and more people with our website and newsletter and LOVE to hear your stories about how natural, clean foods have changed your lives. Please help spread the word and keep those stories coming! As we get closer to fall, we look forward to the work that lies ahead and to blessing others with our products. Homesteading and farming are not simple tasks, but when you enjoy the work you are doing and get to feel a great sense of accomplishment at the end of the day, it is completely worth it. This summer we pray that you are encouraged to grow great food, Find and meet a great farmer to buy from, slow down and enjoy each day, and be blessed with abundant health!