Week of June 26th – CSA Newsletter

A covered field of summer squash, cucumbers, melons and winter squash

Well, the rain drops are falling once again as I type this. As dry as last season was, the theme this year seems to be wet, wet, wet! A couple of bright spots with all this rain is that for the most part the rain has been happening in the evenings and over the weekend, right after we transplant and there have been some killer rainbows.

Last week we were busy getting about 4000 transplants in the ground. We got in a second planting of fennel, the first planting of basil, another round of lettuce, rutabagas, the first of the fall broccoli, another round of cucumbers and summer squash, the watermelons and cantaloupes, pumpkins and all of our winter squash. It was a busy few days around harvesting and field trips! 

Read more

Week of June 19th – CSA Newsletter

Howdy everyone! I hope that the first CSA pickup went well for folks and that you enjoyed your share.

The past week on the farm was busy as always and we powered through a lot of planting. We are almost all caught up to where we need to be. I like to think if we’re only a week or so behind, then we are in good shape. The rest of the field peppers along with our potatoes finally got in the ground. I was also able to squeeze in enough field prep in between the rain to set us up nicely for our fall plantings. This week will be another big push to get plants in the ground. In addition to all of the planting we’ve been doing, we’ve been spending time staying on top of the crops that have been already planted. An important part of our crop mix are the plants that are in our hoophouses. For the summer we like to plant heat loving crops, so we have eggplant, peppers and heirloom tomatoes in those spots. They have been doubling in size each week.

Heirloom tomatoes planted on 5/30
Heirloom tomatoes on 6/19

This season we are growing 14! different varieties of heirloom tomatoes and I am very excited about them! As a small-scale vegetable farm, I like to say the one thing that we specialize is diversity. This season we are growing about 150 different varieties of vegetables!

Read more

Week of June 12th – CSA Newsletter

Greetings everyone! The start of the 2017 CSA at the TC3 Farm is here. Welcome to our new members and thanks to our returning members for taking this journey with us once again. For new folks to the TC3 Farm CSA, this weekly post is meant to keep you abreast of farm happenings and an idea of what’s going to be in the share each week.

It’s been a very busy Spring on the farm, even with all the rain (I will definitely be coming back to this topic). Before the semester ended the Sustainable Farming and Food Systems students worked very hard on this year’s crop rotation, getting plants started in the greenhouse for both on farm use and for sale, and transplanting early crops. For most of them, this was their first time with these experiences and I have been impressed over and over again with their willingness to step outside of their comfort zones to try new things, work as a team to make decisions or to just get a job done. 

Read more

Wild Foods Forage and Feast at Tompkins Cortland

Farm to Bistro Wild Foods Forage and Feast – Tompkins Cortland Community College

When: Saturday May 6th, 2017 – 10:30-2:30

Where: Starting at the TC3 Farm – 100 Cortland Rd, Dryden, NY

Ending at Coltivare Restaurant – 235 S. Cayuga St, Ithaca, NY

Cost: Public $35/Students $25. No one will be turned away due to lack of funds.

Spaces are limited so RSVP to haydenstebbins@gmail.com to reserve your spot.

Forage and Feast

 

 

 

Read more

Culinary Students Improving the Food System Talk

“What’s Left on the Cutting Board: Culinary Students as a Lever for Improving the Food System”

Monday April 24th at 10:30  – Sprole Conference Room at Tompkins Cortland Community College in Dryden.

Coltivare KitchenSustainability issues are at the fore in our industry but too often it is up to accomplished chefs to have an informed opinion on these matters. Learn what is being done to inculcate sustainability and health-promotion practices among our student body and sample some hands-on solutions that are hitting the market, balancing taste, nutrition and improving the food system.

Jonathan Deutsch, Ph.D., is Professor of Culinary Arts and Food Science at Drexel University. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a student-driven product development and food innovation lab focused on solving real world problems for industry and good food projects. He is the author or editor of six books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City(with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America  (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.

Read more

Easter Grand Buffet Brunch at Coltivare

Coltivare BrunchColtivare Grand Buffet Brunch on Easter Sunday – Ithaca, NY

Coltivare Restaurant is the TC3 Farm’s partner in the Farm to Bistro Initiative at Tompkins Cortland Community College. This Sunday they will be hosting a Grand Buffet Brunch. Easter Sunday “Grand” Brunch Buffet: Adults $30, children 10 & under $15 (coffee & soft drinks included). Call 607-882-2333 to reserve your space (they’re going quick!). Click “Read More” for a full menu:

Read more