Frosty November

As we stepped out last night to dump some compost, it really felt like November. Crisp and cold, but with the lingering scent of fall. We knew it was going to be a cold night, but for some reason we didn't check the chances for frost. We woke up to a beautiful (albeit a little nerve-racking) frost. It was so thick it almost looked like snow!
The grass was shimmering and each leaf and flower were outlined in millions of tiny crystals. I spent a while walking around in my pajamas with the camera inspecting how the frost looked on all the different plants. Some of the garden plants look like they are holding up to the frost better than others but while the frost is still around they all look magical!
We will start covering the kale and spinach in the high tunnel, in hopes that it will survive the winter. We will probably also cover what is left after last night so it will last until the end of the market. Looks like it's going to be really cold tonight too.
Here are some photos of the farm with the first hard frost of the season:

Parsley

Zinnia

Thistle

Chard

Chard

Carrots

Cosmos

Celosia

Bronze Fennel

Beautiful Roses and Sage Pizza

Linda has planted several beautiful heritage rose bushes around the property over the years they have lived here. She gave us a beautiful bouquet of large, light pink, fragrant blooms mixed with miniature, dark pink blooms! They were sitting on the kitchen table in the evening light and I couldn't resist a few photos. They are unreal!


That same evening, Shawn went nose to the pizza stone once again. We had some sage leaves from the garden and I made some sage chips (hot oil, drop in leaves, remove when they change color, salt) while I was waiting for the delicious pizza. It's a fun little appetizer and as we were munching on them we decided to try them out ON the pizza.

It was tasty! We added them as a topping right after the cheese and then baked them along with the pizza. If we did it again, I think we would just add them after the pizza came out because they turned out a little soggy - fresh sage 'chips' are crisp and dissolve in your mouth. It still tasted great in spite of the different texture.
In addition to our sage pizza, Shawn made a super thin crust crispy pizza. It was SO good! Before he baked it, the dough was so thin you could almost see right through it.

We will be featuring Shawn and Mark's homemade pizza at our Farm Fest on June 26th! If you are here, you will get to experience their pizza expertise.