Share In the Harvest Newsletter Archives

🌱 From the Field: What Happens After the Harvest?

Throughout the CSA season, we spend a lot of time talking about planting, growing, and harvesting vegetables. But what happens to a field once the final crop has been picked?

Harvesting is really just the end of one chapter. Once a crop is finished, attention quickly turns to cleaning up the field and preparing the ground for what comes next. Depending on the crop and field conditions, remaining plant material may be chopped and worked back into the soil, where it can break down and return organic matter to the ground. We also manage weeds and take care of any other field work that needs to be completed before winter arrives.

One of the tools farmers can use to protect and improve the soil between vegetable crops is cover cropping. Unlike sweet corn, tomatoes, or squash, cover crops aren’t planted to be harvested and sold. They’re grown for what they can do for the field itself.

At Pahl Farms, we use cover crops as part of our efforts to take care of the land between growing seasons. Depending on the field and timing, a cover crop can help keep living roots in the soil, reduce erosion from wind and water, suppress weeds, and add organic matter when that plant material eventually breaks down. Certain cover crops can also help capture nutrients that might otherwise be lost from the soil.

Cover crops are only one part of taking care of the ground. Farmers also rotate crops so the same plant families aren’t grown in the same place year after year, manage crop residue, monitor soil fertility, and carefully consider when and how fields are worked. Even something as simple as staying off a field when the soil is too wet can help prevent compaction that could affect root growth and water movement the following season.  Eventually, those fields will be prepared again for another crop, and the cycle starts over.

So while September may look like the growing season is beginning to wind down, there’s still plenty happening beneath our feet. Taking care of next year’s harvest starts with taking care of the soil after this year’s harvest is finished.

What’s in the Box? 🍎🎃

September is a unique time in the fields, with crops that have been producing throughout the summer sharing harvest time with vegetables and fruits that reach their peak later in the season. This week’s box is a perfect example.

Here’s what’s inside:

• 🎃 Spaghetti Squash
• 🍎 Zestar!® Apples
• 🌽 Sweet Corn
• 🫑 Green Bell Peppers
• 🌶️ Jalapeños
• 🥬 Kale

Here are a few simple ways to enjoy this week’s harvest:

🎃 Spaghetti Squash: Once cooked, the flesh pulls apart into tender, spaghetti-like strands. Cut it in half, remove the seeds, and roast until tender. Serve it with your favorite pasta sauce, toss it with butter and Parmesan, or keep things simple with olive oil, garlic, and herbs.

🍎 Zestar!® Apples: Crisp, juicy, and known for their sweet-tart flavor, Zestar! apples are excellent for fresh eating. Keep them refrigerated to maintain their crunch, or slice them for salads, baking, or pairing with your favorite cheese.

🌽 Sweet Corn: Enjoy it while the season lasts! Boil or grill the ears, or cut the kernels from the cob for salads, soups, and skillet dishes. Keep your corn refrigerated and use it soon for the best sweetness.

🫑 Green Bell Peppers: Slice them fresh for snacking, toss them into a stir-fry, or stuff and bake them for an easy meal. If you have more than you can use, peppers also freeze well when chopped for future soups, chili, and other cooked dishes.

🌶️ Jalapeños: Add a little heat to salsa, chili, tacos, eggs, or sauces. Heat can vary from pepper to pepper, and removing the pale inner ribs can help tame the kick.

🥬 Kale: Remove the tougher center stems and use the leaves for fresh salads, sauté them with garlic, or add them to soups, pasta, and other dishes. If using kale raw, massaging the leaves with a little olive oil can help soften their texture.

There’s a lot of versatility packed into this week’s share. From fresh apples and sweet corn to roasted squash and sautéed kale, you’ve got plenty of options for putting together simple meals with what’s coming out of the fields right now.