Weekly roundup

Seasons of Work

Fall planting isn’t just maintenance, it’s also momentum. What you do now carries into winter and even next spring’s soil health.

Homestead Happenings

Neighborhood runs & meetups

The last of the summer kale is coming out of the ground this week. We’ve been really enjoying evening kale chips as our salty, crunchy snack. Some leaves are still tender enough for a salad, but most have grown big enough that kale chips are our favorite use of them. And that’s the cue to clear space and reset for fall.

I’ve learned through trial and error that not all kale is created equal. The variety you choose makes or breaks whether you’ll have crisp leaves through frost or limp, bug-bitten plants by October. This week, I’m double-checking the seed packets going into the soil: curly kale for resilience, lacinato for flavor, and a few winter-hardy types that will carry us as long as the snow allows.

Grandma used to say, “Don’t plant what you won’t use” and it’s still true. Picking and planting the right kale now means a steady supply of greens deep into the cold season. 

If you’re deciding what to grow, I laid out the best varieties here:

New Content

A Beginner’s Guide to Grow Your Own Food

If you’ve ever thought, “I’d love to grow food, but I don’t know where to start,” this is for you. The truth is, you don’t need an acre or a barn full of tool. A single 4x8 raised bed can feed your family more than you’d imagine.

Picture it: one bed planted with two rows of lettuce, a block of green beans, a corner for zucchini and tomaotes, and space for a few herbs. That small patch alone can put fresh salads on the table for weeks, provide steady side dishes, and even give you a few extras to share with neighbors. It’s manageable, it’s simple, and it teaches you the rhythms of planting and harvest without overwhelm.

Growing your own food isn’t second nature anymore. Don’t be anxious to learn this crucial life skill, I’ll walk you through exactly how to set up that first 4x8 bed—what to plant, when to water, and how to keep it producing. And if you’re ready for more, the full issue dives deeper into building momentum from that one starter plot into a homestead that truly provides.

Read it here: A Beginner’s Guide to Grow Your Own Food

Season Veggie Recipe

Roasted Root Vegetables with Maple Glaze

Fall roots are hitting their stride now—carrots, potatoes, beets, and parsnips—and roasting brings out their natural sweetness. Add a drizzle of maple syrup and you’ve got a side dish that feels like fall in every bite.

Ingredients

• 2 carrots, peeled and chopped

• 2 beets, peeled and cubed

• 2 potatoes, cubed

• 2 parsnips, peeled and chopped

• 2 tbsp olive oil

• 2 tbsp maple syrup 

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt and pepper to taste

Steps

1. Preheat oven to 400°F.

2. Toss chopped vegetables with olive oil, thyme, salt, and pepper.

3. Spread evenly on a baking sheet; roast 30–40 minutes, stirring once, until golden and tender.

4. Remove from oven, drizzle with warm maple syrup, and toss lightly before serving.

Serve it hot alongside roasted chicken, pork, or just as a hearty stand-alone dish. Try it this week and you’ll taste why fall belongs to root vegetables.

That’s it for this week.

If you haven’t already, cover your soil with mulch or a cover crop where your summer crops have come out.

It keeps weeds down, protects the soil, and sets you up for a healthier spring bed.

The Grounded Homestead