Growing Season
Photography by Jeff Swensen
Ever watchful, farmers know how to channel every ray of sunlight and every drop of rain into fruits and vegetables rich in flavor, texture and hue. The shorter days and lower nighttime temperatures of autumn are no match for their expertise: the region’s farmers markets, farm stands and farm stores will be well stocked through November, and in many cases well beyond.
Triple B Farms in Monongahela, a family-owned farm that began growing fruits and vegetables in 1985, ensures a long harvest season by staggering their plantings. “As one patch of zucchini gets tired, another one is producing,” says Carolyn Beinlich. This technique is also used at Triple B with tomatoes and peppers and other vegetables popular with customers.
Mary Lou Shenot was at a pivotal moment in a batch of fudge when we called, but her son Rob filled us in on how Shenot Farms in Wexford prepares for fall. He staggers his plantings as well. He also keeps a close eye out for nighttime temperatures. “If the fields can continue to produce through mid to late October, I’m pretty happy,” he says, though occasionally he and his team will pull row covers over patches of vegetables to protect them from frost.
Rob gives late season priority to cold-tolerant veggies like broccoli, cauliflower, kale and Brussels sprouts. These hardy souls yield deliciously some years into December. “I’ve knocked snow off of kale and sprouts more than once,” comments Rob, noting that when temperatures hit the low 20s, “We’re at the end of the line.”
For both Triple B Farms and Shenot Farm, and for most family farm businesses, pumpkins and apples are key to a successful autumn season. Out of concern for health and safety, Triple B has gently scaled back some of their pumpkin patch fun this year, as well as the “you pick it” apple harvest. Their Evercrisp and Jonagold apple varieties will be available for purchase as soon as they are ripe, however.
Careful planning is also this year’s strategy for autumn at Shenot Farm. Rob is confident that the pumpkins, gourds and winter squashes that will be ready in the coming weeks will be a hit with customers. “Our Stacking Pumpkin variety looks like something out of Harry Potter, with a flattened shape, deep ribs and a range of colors. People love it.”
He also has high expectations for a variety of apple called Gold Rush. “It isn’t well-known yet, but it has kind of a cult following. It ripens around election day, looks a bit like a Golden Delicious, and has a complex, unique flavor. You’ve got to try it.” If red apples are your thing, Rob has a crop of Crimson Crisp apples that will be ripe in late September or early October.
Check in with your favorite farm at their store or at a farmers market and ask the what they’re excited about in the next few weeks. You’re sure to learn something!
Want to discover your local farmers markets? Download the Farm to Table Guide, provided by Farm to Table PA.
Below, you’ll find our own daily guide to some of the region’s farmers markets.
STORY BY KEITH RECKER // PHOTOGRAPHY BY JEFF SWENSEN
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