Week of October 14th – CSA Newsletter #19

As the CSA season nears its finish, we are still plugging away with end of the season projects and harvests. We are slowly transitioning the greenhouse and hoophouses to get ready for winter plantings. There is still plenty to harvest in these houses but we are trying to stay on top of things so we can quickly transform them to their next rotation. Out in the field, we have been working on harvesting crops that store well because we don’t want to get caught with lots to do when the weather takes a real sharp turn. We’ve continued to clear out our beet crop and started to harvest the storage kohlrabi, which will start being in the CSA share in the coming weeks.

This past week another high school group came out to the farm for a visit. This was a group of seniors from the Culinary Arts program at OCM BOCES. It was a great visit with these future culinary professionals. We had some in-depth conversations about connecting local farms to local restaurants and the impact that that can have on our local food system. I also had the honor of co-presenting a talk with my colleague Dr. Kelly Wessell at SUNY Cortland’s Cultural and Intellectual Climate Committee speaker series. This year’s theme is Debt and the focus of our talk was Ecological Debt and the Impact Local Food Systems Can Have. We had a great turnout and it was great to be able to highlight what we are doing here at Tompkins Cortland. Debt is mostly associated in terms of economics but we tried to frame our talk from the macro view of how our current system impacts our environment and then honed in on the micro view of how sustainable agriculture and local food systems positively impacts our system.

This week’s CSA share is full of lots of goodies. There will be lots of greens to choose from, including lettuce mix, spinach, kale, collards and the return of the bok choi/tat soi mix. The chard is taking the week off since regrowth is slowing down with the cooler temps and shorter days. Eggplant, sweet peppers, green peppers and hot peppers are still here with the joys of season extension. As well as beefsteak, heirloom and cherry tomatoes. There will also be fennel, beets, tomatillos, kohlrabi (sans greens) and garlic to choose from this week.

Have a great week!

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