Well, the days are getting shorter and the nights are getting cooler. Fall is definitely in the air. We’re not there yet but with the first leaves on the trees starting to change color, it will be here before we know it. There’s still plenty happening on the farm. I was able to acclimate the new student interns and they got their first taste of work on the TC3 Farm. With 10 interns, we often find ourselves breaking into smaller groups to accomplish what needs to be done. Last week we were able to harvest beefsteak tomatoes, transplant spinach for the fall and “top” the heirloom tomato plants. The heirlooms are growing in one of our hoophouses and are slowing down in their production. To maximize the ripening of the fruit on the plants we end up cutting off the tops of the plants where the growing points are. This signals to the plants that the end is near and that they should put their remaining energy into ripening the remaining fruit.
Last week I also had a Freshmen Seminar class from Ithaca College visit the farm. This class has a focus of Farm to Table to get an in-depth look at the agriculture and the local food movement in the area. This is the third year in a row that I’ve had this group come out to the farm for a tour. It’s a great honor to share what we’re doing here at Tompkins Cortland with the area college students.
I’d like to share an upcoming event with you all that you might be interested in attending. I sit on the Board of Directors for Groundswell Center for Local Food and Farming. We’re a local non-profit that focuses on social justice and beginning farmers. This year marks our 10 year anniversary and we will be celebrating with our annual Sunset Soiree on Thursday September 19th. And we’d love to have you in attendance. Little fun fact is one of the big reasons that Tompkins Cortland has a Sustainable Farming and Food Systems degree is because of our partnership with Groundswell.
Ok, let’s get to this week’s CSA share. This week’s choice will have the return of kale, rainbow chard, eggplant, black radishes, herb bunches, hot peppers, sweet peppers and a mix of green peppers (bell and frying). There will also be garlic, cherry tomatoes, beefsteak tomatoes and heirloom tomatoes.
Have a great week!