Because we need to eat year-round, we grow year-round. While the growing season has come to an end for many, we’re preparing for Winter growing. Most of our beds have been cleared to make way for collards, kale, carrots, beets, broccoli, turnips, garlic, fava beans, and more. I haven’t had the heart to clear my tomato plants yet because they’re (thankfully) still producing. I’m happy to have them for as long as they want to be here.

It’s in this prep that I realized, the thing I’ll miss the most about Summer is the vibrant rainbow of colors on the farm😍.

I expect Winter growing to be abundant, but am working to accept that it’s mainly a lot of (yummy) variations of green. I may’ve overdone it on the rainbow beets and swiss chard seed sowing in an effort to bring some color splash to the upcoming season. I highly doubt that…though time will tell.

I’m also introducing some new Winter color to the farm with red veined sorrel (Rumex sanguineus).

It is still green, BUT I think the bright lime-green and ruby-patterned leaves will give me a visual boost on the dark, cold days ahead. Supposedly, this leafy green is a perennial in USDA Zones 5+ and can tolerate temps as low as -30 degrees F😱. Sorrel leaves are said to have a tangy taste with hints of citrus. I look forward to tasting it and seeing it pop on our farm canvas next season!