by Caroline Fanning September 10, 2020 It’s that time of year when things start getting crowded in and around the Tin House. The wash station is jam-packed with onions, the exterior walk-in cooler is filling with potatoes, winter squash is everywhere, and that’s not a quarter of the total haul. When I consider the massive transfer of food that still lies ahead, I fantasize about an eruption of vegetables, in which crops launched into the air shake free of dirt and debris and