Autumn is a time of abundance, but spring is a time of transition, often referred to as the hunger gap. As we move into September, stored produce like pumpkin, pears and walnuts will only be around for a month or so before finishing up for the season, although broccoli and cauliflower from Southern Fields will continue to be available for a month or two yet before they put their efforts into summer lettuce season.
September and October also mark the transition each year from old-season potatoes to new-season potatoes – the same process that causes old potatoes to sprout at this time of year also causes new season potatoes to form on the roots of the potato plants planted early to be ready for spring. Despite a couple of frosts our potato grower John is optimistic for an October harvest of fresh pink eyes.
Home-grown lemons start filling out and ripening up as the days get longer, and backyard chickens also start to lay again. Spring asparagus, garlic shoots and rhubarb are generally ready to eat in October, but strawberries and raspberries are the reward of the patient, generally beginning harvest in November.