Wow the weather yesterday and today is unbelievable! Up in the 70's yesterday and again today! But it is supposed to get cold tomorrow!

We've been catching up on things around here that get put off because we're too busy. We've got the old strawberry patch mowed off and the electric fence around it cleaned off. We are going to keep this patch another year. We normally plow it under every year, but this year out of the 3,000 plugs we ordered for our new patch, several hundred were dead, so we will keep the old one another year.

Greg finally got a water valve dug up and cleaned out. It had filled in with dirt and we couldn't get it turned off. We had an old hog waterer that we weren't using that had leaked all summer and now have it turned off! While he did that I put the windows back in the chicken house. I've taken cuttings off my rosemary, oregano and french tarragon and have them in my "rooting" boxes!

We've also planted swiss chard, mizuna, arugula, spinach, lettuce, kale and radishes in our little hoop house. We are trying an experiment this winter to see what we can grow in there during the winter.

We are doing a winter market this year over in Columbia. It's every Sat. from 10:00 a.m. to 2:00 p.m. Right now we have winter squash, sweet potatoes, regular potatoes, dried apples, tomatoes, jams and jellies, baked goods, and eggs to sell. So it will be interesting to see how that goes. There are two problems as I see it with this; one the produce selection and two the customers don't come out in the winter, even though this market is indoors. But we'll see, it's a learning time for everyone. Hopefully it will be worth our time. There are also meat vendors there, and other veggies that the greenhouse growers are growing.

Greg has been ordering and making plans to put up some short tunnels that are movable in our new field by the house. That will enable us to plant more things earlier and then once they get going and it warms up we can move off the tunnels. More experiments and learning opportunities!

I have been making more jams, and cooking up winter squash and putting it in freezer to use in pies and breads. Need to get some more sweet potatoes done also. The seed catalogs are coming in, I've been going through them and marking things of interest for next year!

Well it's hard to believe, but Greg has all the garden plots cleaned up, plowed and tilled! That never happens this early, but a very dry and warm October has allowed us to get that all done early this year, plus we have two new plots all ready to go next Spring! A very nice feeling for Greg! I've been working a little each day on pulling out all the grass and weeds from the big green house and throwing them out into the chicken yard for the chickens to enjoy! We got all the winter squash moved into the cooler and put a little heater in it to keep them from freezing so they will hopefully last longer.

We are still doing market over in Columbia, and will all winter. Right now we are actually doing two. The one we've done all summer is still going and will go another two weeks. The new indoor Winter market started this past Saturday, they overlap for three weeks. So we took two trucks and unloaded Greg at the outside one and got him all set up and then I went over to the indoor one and set up. The indoor one goes from 10:00 a.m. till 2 p.m. So when Greg was done at noon with his, he came over to help me and then tear down. Makes for a long day as we get up at 5:00 a.m., but once the outdoor market is over, we won't have to get up so early!

We still have the winter squash, sweet potatoes, regular potatoes, tomatoes, eggs, jams, and dried apples to sell. Plus I do baking and I've picked up some black walnuts. Need to get them hulled and cracked and bag to try to sell.

The seed catalogs are starting to come in, so I've been glancing through them and marking things of interest for next year. Greg is looking at getting the material to make several low tunnels for one of the new garden plots up by the barn.

I'm thinking about a vacation in December or January. Want to go some place a little warmer! But we want to drive. Was wondering about Mobile Alabama and that area, as I would like to get to the ocean. Does anyone know whether that area is back going after their storms and damage?

PUMPKINS

Here are some recipes I thought you might like if you are looking for something to do with all those left over pumpkins from Halloween?!

SPICY PUMPKIN SOUP
4 Tbsp. butter, unsalted
2 medium yellow onions, chopped
2 tsp. garlic, minced
1/4 tsp. crushed red pepper
2 tsp. ground coriander
3 15 oz. cans pumpkin or (2 cups of your own)
5 cups chicken broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream
Melt butter in a large saucepan over medium-high heat. Add onions & garlic & cook, stirring constantly, until softened. Add red pepper & coriander & stir on minute longer. Add pumpkin & chicken broth; stir to combine. Bring to a boil & then reduce heat. Simmer for 15 minutes. Transfer soup, in batches to a blender or food processor. Cover tightly & blend until smooth. Return soup to pan after blended. With the soup on low heat, add brown sugar & stir to combine. Slowly add the milk, stirring after each addition. Add cream. Adjust seasonings & serve hot.

SIMPLEST BUTTERNUT SQUASH SOUP
1 butternut squash (about 3lbs) or pumpkin works equally well!
3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, & cut into 1" long pieces
3 cups whole milk
3 cups water
salt & freshly ground pepper
fresh grated nutmeg

Optional garnish
1 tart apple, peeled, cored, & cut into tiny dice
about 1/3 cup chopped toasted hazelnuts or walnuts
about 1/2 cup creme fraiche or heavy cream

Peel squash. Remove seeds & string, then cut into 1-2" chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, & water; salt generously & bring to a boil. Lower heat to a simmer & cook for 25-35 minutes or until squash is soft enough to mash when pressed lightly with the back of a spoon.
Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick; Thin to your desired consistency with milk or water. Season to taste with salt pepper & nutmeg. Reheat if necessary (This soup is best when truly hot)
To serve, ladle the soup into bowls, spoon over the apples & nuts, and garnish with a little creme fraiche or cream.