I hope that you all are well and are enjoying the wonderful weather that we are having. As we progress towards the end of the farm season, I’m going to focus on all the positives about the weather because in the grand scheme of things it’s been a pretty decent season weather wise. I can remember some farm seasons where it’s been cold all Summer straight into Fall. Well, that definitely hasn’t happened this season. This is one of the most beautiful starts to a Fall that I can remember. The sun has been shining, the skies have been blue and everything has been alright! This is my favorite time of the year to be working outside. Next season, we hope to have our irrigation set up for our crops in the field to help alleviate the stress of no rain.
It was a big week for the farm on the education front. In addition to our classes for the Sustainable Farming and Food Systems students, we had three other classes from TC3 out for visits to the farm. Two of the classes were HRMG100 classes and one was an ENGL99. It was a great chance for us to share with others what exactly happens at the TC3 Farm and especially for the HRMG classes, to close the “loop” in the Farm to Bistro initiative. It was a great experience for all, us included. Some of the students even had the opportunity to be farmers for a day by helping out with some work projects. The TC3 Farm also had the opportunity to participate in a community event over the weekend. Caroline Elementary School hosted a Farm to Table market on Sunday and we were there promoting the Sustainable Farming and Food System degree, the Farm and our produce. All these activities made for a long week but at the end it was well worth it.
This week’s share is going to feature a few new items but before I get to them I wanted to give updates on the vegetables in the rest of the share. The summer squash continues to hold on. We keep thinking that it is done but it keeps on giving. The cucumbers on the other hand have pretty much had it. There will be some available but they will be in the extras bin this week along with some beans. There will be scallions, lettuce mix and those little shishito peppers again, as well as the return of eggplant and new potatoes. Oh, and even though our tomato harvest has peaked, there will still be cherries, beefsteak and heirlooms available. Okay, are you ready to find out about these new items? Drum roll, please. This week we will have edamame, fennel and some hot peppers. I’m really excited that we can offer you edamame and fennel this season, especially after all they have been through. Apparently, out of all the beans that we grew on the farm this year, the woodchucks seemed to enjoy the edamame the most. Well, they pushed through and we should have a couple of distributions of them. And the fennel, through all the dry weather, has made it to the Fall. It’s not as big as I’d like but they are nice and tender and full of flavor. If you’re not familiar with fennel, it’s a funny looking bulb with a licorice flavor. A very simple and tasty recipe is roasted fennel. What your going to want to do is to preheat the oven to 375 and lightly coat the bottom of a baking dish with oil. Cut your fennel horizontally and add some salt and pepper. I really like to add fresh parmesan too. Then drizzle some more oil over the fennel and bake until fork tender and the tops are a golden-brown. Enjoy!!