By Rory Hale – REALTOR®, CIR Realty, Rural Properties & Acreages near Calgary
September has always been my favourite time of year, especially now that I live on the farm. As a rural realtor, I get to appreciate all the beauty of the foothills. There’s no better feeling than bringing in the harvest and sharing it with the people—and the wildlife—around me.
The past few weeks have been dedicated to harvesting our garden. We grow a little bit of everything: potatoes, garlic, onions, carrots, peas, cabbage, beans, and beets. It’s hard work, but there's a real satisfaction that comes with it.
Autumn brings shorter days, crisper air, and trees adorned with vibrant leaves. For many, this season means pumpkin spice lattes and cozy sweaters, but for me, it signifies the symphony of crunching leaves underfoot and the satisfaction of our garden coming to a glorious, abundant close. It's harvest time, and there’s nothing quite like it.
Yes, the local wildlife considers it their personal buffet. You see, the deer absolutely adore our peas and the sweet, leafy tops of our carrots. It's not uncommon to look out and see a mama doe and her wobbly-legged fawn daintily munching on the greens. We don't mind. In fact, we overplant precisely for this reason. We're happy to share, knowing there will still be plenty for us. There's a certain joy in coexisting with nature, even if it means sacrificing a few pea pods.
Speaking of carrot tops, let me tell you a secret: they are not just deer fodder! If you've never tried carrot top pesto, you are missing out on an absolute revelation. It's vibrant, peppery, and incredibly fresh-tasting. Forget basil for a moment; carrot top pesto is a star in its own right. We discovered this gem from a neighbour, and it's now a harvest staple. It's amazing on pasta, spread on sandwiches, or even just spooned onto a cracker. Trust me on this one. Here's a highly-ranked recipe to get you started: https://www.loveandlemons.com/carrot-top-pesto/
Now, let's talk about the work – the glorious, back-aching, soul-satisfying work of harvest. Digging potatoes is like an archaeological dig, each spadeful revealing earthy treasures. You plunge the digging fork into the soil a little distance from the plant, loosen the earth, and then carefully pull back the plant to unearth the hidden tubers. It’s always a surprise how many you find clinging to the roots. Carrots require a similar gentle approach. A good soak the day before helps, then you grasp the green tops firmly and pull straight up, revealing those vibrant orange beauties.
Oh, peas. Picking and shelling peas is a meditative task. You snap open each pod, coaxing out the sweet green pearls. It's best done with a good podcast or a conversation with a loved one, letting the rhythm of the work lull you into a peaceful state.
Then there's the ritual of preparing garlic and onions for storage. Once harvested, we gently brush off the excess dirt, being careful not to bruise them.
Some people braid and hang these vegetables, we have a little bit different approach, we hang them in our old greenhouse from the city. For garlic and onions, you leave a good length of stalk attached. cool, dry, well-ventilated spot – our shed rafters are perfect as well – where they'll cure and be ready to sustain us through the winter and well into next year. There’s an incomparable satisfaction in reaching for your own homegrown onion or garlic clove in May, knowing you nurtured it from a tiny seed or bulb. The flavour is intense, pure, and infinitely better than anything from a store.
Our vegetables, freshly pulled from the earth, are unlike anything you can buy. The carrots are sweeter, the potatoes earthier, the beans snappier. There's a vitality to them, a living energy that you just don't get from produce that has travelled thousands of miles.
And the rewards extend beyond eating fresh. Take sauerkraut, for example. Making your own sauerkraut from your homegrown cabbage is a delightful process, transforming humble cabbage into a tangy, probiotic-rich superfood. The crunch, the zing – it’s a world away from store-bought versions. If you're inspired to try it, here’s a great recipe: https://www. Culturesforhealth.com/learn/recipe/fermented-vegetable-recipes/easy-homemade-sauerkraut/
Living on a farm has been a journey of discovery, not just of what we can grow, but what we can create with it. Many of our favourite dishes – carrot top pesto, rich onion soup from our own pungent bulbs, creamy carrot soup, homemade sauerkraut, hearty beet rolls – are things we've learned from generous neighbours and friends since moving here. It's been a beautiful exchange of knowledge and flavours.
This abundance extends to people, too. We are so fortunate to be surrounded by good, kind-hearted individuals. Our neighbours, S2 Apary for amazing honey, Wayne, provides us with fresh, incredible eggs. Another neighbour, Darcy, supplies us with delicious, grass-fed beef. Living on a farm isn't just about cultivating the land; it's about cultivating a community, a network of support and shared resources. It's a reminder that even in our modern world, there's still a strong spirit of neighbourliness and mutual aid.
Fall harvest is more than just collecting food; it's a profound experience of gratitude. Gratitude for the earth, for the sunshine and rain, for the tireless work, and for the incredible bounty it provides. It's a time to reflect on the cycle of life, the generosity of nature, and the simple, profound joy of eating food you've grown with your own hands. It’s a feeling of deep satisfaction, of being connected to the land and to a community, and for that, I am endlessly thankful.
Thinking about making your own move to the country? This isn't just about finding a house; it’s about discovering a lifestyle steeped in community, nature, and the simple joys of a garden harvest. As a rural realtor with CIR Realty, I can help you find your own piece of paradise where you can experience the abundance and unique beauty of country living. Let me help you find a place where you can plant your own roots.
