By Alison Mitchell
Executive director, New Jersey Conservation Foundation
Autumn has arrived in the Garden State.
The shortening of days and cooler temperatures signal the harvest season – a period of abundance and hard work before the relative quiet of winter. Though many of us think of fall as a time when leaves turn and nature slows down, it’s one of the most fruitful and vital periods in the agricultural cycle.
Jeff Tober, farm manager at Pinelands Preservation Alliance’s Rancocas Creek Farm, knows this rhythm well. Right now, his fields are overflowing with squash, sweet potatoes, a variety of greens and onions, and myriad other veggies, all grown without the use of chemicals.
“We’ve got so much produce right now and a lot of harvesting yet to do for the next couple months,” he said.
What does it take to get a crisp apple in September or the butternut squash for our soup in October?
“You don’t have fall vegetables unless you planned and planted in the spring,” explained Tober.
A fall harvest is the result of patience, planning, and close attention, beginning early in the year when seeds were started. In agriculture, as in most of life, preparation is key. With the advent of expansive transportation networks and trade, we’ve come to think of food production as somewhat divorced from, rather than in step with, the seasons.
We’re used to seeing tomatoes in January and strawberries in November, the same produce on display in stores, no matter the season. But quality often takes a back seat, and that “constant and consistent plenty” comes at a cost to the environment – a recognition that has spurred a growing industry around local food production and consumption.
As consumers, we can be part of that trend, starting right now by eating the many fruits and vegetables that are in season and available at stands and farmer’s markets. Doing so can also help restore the connections many of us have lost to the natural cycles occurring all around us.
While autumn is the main event for many growers in the state, farming – like other natural cycles – doesn’t really have abrupt beginnings and endings. Autumn, like the other seasons, is just part of an ongoing cycle. Some crops do go dormant, waiting for spring before they kick into higher gear. But even in winter, there are local crops that grow slowly; garlic, kale and spinach all endure the cold.
How can we keep enjoying some of the flavor and bounty of the local fall harvest? Tober suggests preserving them for future consumption. You don’t have to can 100 jars or dig a root cellar, he noted. Just roast some peppers or make sauce from tomatoes and throw it in the freezer. Stock up on butternut squash that can last for months on the counter ready to be roasted on a winter’s night.
These small acts let us savor fall’s freshness and flavors a little longer, and provide a window back to simpler times when people lived by the land not as an aesthetic, but out of necessity.
Whether you are stowing away for the winter or simply looking to eat well tonight, sources abound. You can pick up fresh vegetables and fruits at the Rancocas Creek farm stand and at the many other farmer’s markets around the state.
For more information, visit https://ediblejersey.ediblecommunities.com/shop/shop-new-jersey-farmers-market-guide-by-edible-jersey/
To support the Rancocas Creek farm and learn more, visit https://pinelandsalliance.org/our-work/rancocas-creek-farm/.
