So, What Does a Farmer Do All Winter?

It’s a fair question. When the fields are tucked in, the harvest bins are quiet, and the tractors aren't making their daily rounds, what exactly are farmers doing with themselves?

As it turns out, quite a lot! Winter on the farm is less about stopping and more about shifting gears. It's our chance to step back, take stock, make improvements, and get ourselves organized for another season of beautiful chaos. Here's a little peek at what fills our days when the growing season slows down.

A few things:

• Review the season (together). We gather as a team to talk through the highs, lows, surprises, and lessons of the past season. What crops were big winners? What varieties disappointed us? Where did we feel stretched too thin? What systems worked beautifully, and which ones made us want to pull our hair out? These conversations help shape everything from next year's crop plan to how we work together as a team.

• Clean up, clear out, and get organized. Fields get their final tidy, workspaces get a much-needed reset, and tools and equipment are cleaned, repaired, inventoried, and put away. We take stock of what we have, what needs fixing, and what needs replacing. There's something deeply satisfying about knowing where the heck everything is before the spring rush begins.

• Dream up better systems. Winter gives us the breathing room to rethink how we do things. We write new plans, revisit old routines, and look for ways to make daily operations run more smoothly. For example, we might redesign our wash-pack workflow: where produce gets unloaded, how it moves through washing and sorting, where clean bins are stored, and how finished orders are staged for packing. A few thoughtful changes on paper now can save countless steps (and headaches) when we're washing hundreds of pounds of vegetables in July.

• Get out and learn something new. Winter is conference season! Farmers head to agricultural conferences, workshops, and grower gatherings to hear from researchers, educators, fellow farmers, and industry experts. Topics might include soil health, pest management, new equipment, crop varieties, farm business planning, marketing, or labor management. There's usually a mix of lectures, hands-on demonstrations, conversations in the hallways, and swapping stories with other people who understand the very particular joys and challenges of farming. We always come home with a notebook full of ideas and at least a few things we want to try.

• Rest. Actually rest. This one deserves its own bullet point. Winter is our opportunity to sleep a few extra hours, catch up with friends we haven't seen enough of, and spend a little more time around the dinner table. We cook hearty, nutritious meals, eat slowly, and enjoy food without immediately thinking about how many more crates need harvesting before dark. Rest is not just a nice perk of the off-season; it's part of preparing for the next one.

Winter might look quiet from the outside, but there's a lot happening behind the scenes. It's a season for reflection, planning, learning, and rebuilding a little energy. We use this time to make sense of what we've accomplished, figure out what we'd like to do differently, and prepare for all the things we haven't even thought of yet. And as you might imagine - the time we have for it slips away faster and faster each season! I mean, look! - we’re already halfway through November! It’s the time of year most folks can’t wait to get on the other side of - ready for summertime play and warmer temps! For us farmers, it’s our era of pulling the blankets back over our heads and asking for 5 more minutes.

FARM HAPPENINGS:

Despite all the rhetoric around rest and such above…let’s all remember, that we are a 4 season farm here! So, the veg and markets slow down a bit, but the farming doesn’t fully stop! The opening of the farm store, our wholesale buyers, the winter CSA and our winter markets are still rolling along. It’s bittersweet to announce that the winter CSA is officially booked up for the season and it took less than a week to do so! This tiny baby CSA and the interest it has gained is a.) so heartwarming and b.) so major for us and our plans for the future. If you didn’t grab a spot this winter- have no fear, we’re planning for more room in the seasons ahead. 

Another important seasonal note comes in the form of market schedule updates:

We will not be at any of our markets the weekend following Thanksgiving (11/28 & 11/29)

Just a quick reminder that winter farmer’s market hours are in effect or will be soon! 

Cold Spring: Continues every week Saturday 10am-1pm

Hastings: Every other Saturday 9:30am - 1pm beginning Dec 5. - last regular market 11/21

Irvington: Every other Sunday 9:30am - 1pm beginning Dec. 13 - last regular market 11/22

Pelham: Last day at market 11/22

Beacon: Continues every week Sunday 10am-2pm  *veggies available starting Dec.6*

We will not be at any of our markets the weekend after Christmas (12/26 & 12/27)

HOW TO EAT YOUR VEGGIES: Spinach 7 Ways

1. Garlicky Sauteed Spinach

• Heat olive oil in a pan with 2–3 cloves minced garlic.

• Add a big handful (or three) of spinach.

• Toss until wilted.

• Finish with lemon juice, salt, pepper, and a pinch of red pepper flakes.

2. Spinach & Feta Quesadillas

• Layer spinach, crumbled feta, and shredded mozzarella on a tortilla.

• Fold in half and cook in a skillet until golden and crispy.

• Serve with salsa or sour cream.

3. Spinach Pesto

• Blend 3 cups spinach, 1 garlic clove, ¼ cup nuts (walnuts, almonds, or pine nuts), ½ cup olive oil, ½ cup Parmesan, and lemon juice.

• Season with salt and pepper.

• Toss with pasta, spread on sandwiches, or freeze in ice cube trays.

4. Easy Spinach & Egg Scramble

• Wilt spinach in a buttered skillet.

• Add beaten eggs and scramble.

• Finish with Parmesan, feta, or cheddar.

• Bonus: throw in leftover roasted potatoes or caramelized onions.

5. Spinach & White Bean Soup

• Sauté onion and garlic in olive oil.

• Add 1 can white beans, 3 cups broth, and a pinch of chili flakes.

• Simmer for 10 minutes.

• Stir in several handfuls of spinach until wilted. Finish with lemon and Parmesan.

6. Spinach & Ricotta Stuffed Pasta

• Mix chopped spinach with ricotta, Parmesan, salt, pepper, and a little garlic.

• Stuff into cooked shells or layer into lasagna.

• Cover with marinara and bake at 375°F until bubbly.

7. Warm Spinach Salad

• Sauté sliced mushrooms or onions in olive oil.

• Add spinach and let it just begin to wilt.

• Toss with sliced apples, toasted walnuts, and goat cheese.

• Dress with balsamic vinegar and olive oil.

FARMER TIP: Spinach is a freezer kween! Blanch for 1–2 minutes, transfer to an ice bath, squeeze out excess water, and freeze in small portions. Perfect for soups, smoothies, eggs, and pasta all winter.