October 3

There are many colors at the farm right now, in some ways mirroring what will be the norm around town for a brief period when the leaves turn in earnest.

The fall harvest in full is something to admire, and the store is well stocked with provender that draws from the late summer fare to the autumn root vegetables.

Apple varieties line the window shelves – macs, honey crisps, goldens, pink ladies and Cortlands, each unique in shading and flavor. Next to them reside the plums and peaches, the latter nearly past season, but sweet enough yet to remind the taste buds that summer wasn’t too long ago.

The center is filled with egg plant, peppers and squash, and it is nice to simply browse each bin to admire the deep colors of purple and red and yellow. Soon enough, Sarah will make butternut squash soup, hinted with curry and wonderfully delicious, and when we eat it for dinner the smell and flavor simply represents autumn. This is true of cider, which sits on the counter in full and half gallon jugs.

There are still ears of corn and fresh lettuce and tomatoes, but it is becoming more difficult to give them priority. It is October after all, and we have to bid farewell to the summer pleasures sooner or later.