What a year! Farming in Colorado is always unpredictable, and this year was no different. We battled hail, bugs, early (early!) snow, and one dry hot smoky summer. We did our best to stay on top of it, pivoting with the punches, and continuing to grow in our knowledge and experience. In 6 years farming here, we are constantly learning how we can improve each year… sometimes learning some pretty humbling lessons along the way.

An obviously unique year in the way of catering provided the opportunity to utilize harvests in different and creative ways, like pickling, preserving, fermenting, and freezing. The GB Culinary pantry was stocked with the farm’s abundance. Shelves were filled with staples like pickled vegetables, tomato sauces, shiso and melon vinegars, and fermented goods like sauerkraut and miso.

While we have a lot to look back on this year, it isn’t over until it’s over (a phrase that suddenly has even more meaning behind it as of now...)! This week garlic and shallots went in the ground for next summer.  We still look forward to carrots, beets, cabbage, broccoli, cauliflower, kohlrabi, turnips, radishes, and a variety of hardy greens in the near future. A mild, beautiful fall has allowed for a longer harvest window, and we have a lot in the ground as we clear the rest for the upcoming year. The cycle continues, and we have much to be grateful for.