Week of November 4th – CSA Newsletter #22

Well, we made it folks. Another CSA season is in the books and with how the weather is looking for the rest of the week, it looks like it’s the right time. I can’t thank you all enough for taking this journey with us and supporting the TC3 Farm. Farming is a hard profession and with the ever changing climate, it has been particularly difficult these past few seasons. Student interns present a unique set of challenges for a successful season. Many students start with little to no experience when they arrive at the TC3 Farm and in today’s day, many of them have lots of things happening in their lives that may effect their motivation or success throughout any given semester. But I’m very proud of these students and how they persevered through the ups and downs of the growing season. It’s kind of funny how none of these farming seasons since I’ve been at the TC3 Farm have been similar. The only commonality has been the effect the weather has had each year. I’m always amazed, even with crop failures due to weather, pests or disease, at how much food is produced each season.

Last week, we made a big push to get the remaining crops out of the field because I was worried that they weren’t going to survive the overnight temperatures that were predicted for the weekend. It ended up not getting as cold as was forecasted but the last of the beets, kohlrabi, napa cabbage and rutabaga were harvested. In addition, I cleared out the hoophouses of the eggplant, peppers and tomatoes over the weekend.

We were planning on planting our garlic this week on Wednesday but that may now be put on hold. The end of the week is calling for snow and frigid overnight temperatures (low 20s and high teens) and we need to prioritize moving our hoophouses over the crops that we planted for the winter. Even though they have row covers on them, they won’t survive high teens.

Alright, let’s get to the last CSA share of the season. In this week’s choice there will be peppers, eggplant, napa cabbage, kale, stir fry mix, hot peppers, beets, fennel, kohlrabi and garlic. There will be both big tomatoes and cherry tomatoes, as well as green tomatoes this week. In addition to making fried green tomatoes, we made a great green tomato chutney in our Principles of Food Preservation class. This week there will also be rutabaga. They are definitely smaller than usual but are super tasty after getting exposed to a few frosts. Rutabaga fries are a favorite in our house. Finally, there will be some tender little french breakfast radishes and hakurei turnips. If you haven’t had hakurei before, they are a small salad turnip with a mild radish flavor. The greens can also be sauteed.

Thanks again for a great season! Have a great week.

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