Well, we’ve made it to the end of October. We are about to complete our 20th week of the 2015 CSA season. Like many farm seasons, there have been lots of ups and downs but all in all, this has been a great year for us at the TC3 Farm. Definitely a big improvement from last year. I look forward to the coming years as we bring more land into production and build the soil health of what we currently have in production.
The weather continues to cooperate with us as the farm season winds down. After the chilly weekend, it was a beautiful week to be outside continuing to harvest vegetables. The Sustainable Farming and Food Systems students continue to impress with their hard work and dedication to getting the jobs done that need to get done, no matter what the weather is. This week they helped get some Fall carrots and the Fall cabbage out of the ground. It was a rough carrot year for us this season. Our early season plantings got missed due to the wet weather and our carrots for the Fall were mostly overtaken by weeds and barely had any water. Being a vegetable is such a hard life. Even with the lack of rain this Fall, we got a decent cabbage harvest. I tried something a little different this Fall. All of our brassicas/cole crops were covered with row cover for the bulk of the time that they were in the ground. This was due to our woodchuck pressure (which totally did a number on our broccoli) and in the cabbage’s case, the Swede Midge. The Swede Midge is a tiny fly that can decimate brassica crops. They eat out the growing point of the plant and when you notice, it’s usually too late. It’s a relatively new pest to our area and there aren’t many effective organic controls. Keeping our crops covered until harvest was my attempt and it worked for the most part. The lack of rain and heat in August/September didn’t help with size but we got a full crop.
Alright, so on to this week’s CSA share. I’ll start with the bad news. There will not be any cherry tomatoes in tomorrow’s share. There’s just not enough to get everyone a decent quantity, although we may have a small amount at the farm stand on Wednesday. I would like to point out that I looked back at this season’s CSA distribution and there were something like 13 weeks of cherry tomatoes. Not too shabby! And there are still beefsteaks and a small amount of heirlooms in the share. Tomorrow’s share will also include, kale, garlic, onions, suntan peppers, cabbage, new potatoes, leeks, delicata squash, a choice of acorn squash or pie pumpkin and baby carrots. Now, these baby carrots are not like the baby carrots that you see in the grocery store with their uniform cylindrical shape. These are true baby carrots, small, petite and oh so tender. We made a small batch of maple glazed carrots and it was yummy and super simple. Preheat your oven to 475. In a shallow baking/roasting pan toss your carrots with oil and a small amount of salt. Throw (or gently place) in the oven for about 10 minutes. While this is happening, heat about 1/2 tablespoon of butter in a saucepan until golden brown. Be careful not to burn the butter. Remove it from the heat and add about 1/2 tablespoon of maple syrup. Drizzle this over your carrots and roast for another 8 minutes or so.