2023 CSA Newsletter #15

Well, it was quite the turnaround with the weather, as we were greeted with much cooler weather. As we welcome in the fall season, the leaves on the distant hills are beginning to show their change in color. The nights are cooling down significantly and it's a joy to begin the day in a sweatshirt. The beginning of fall is one of my favorite times of year.

Last week, I had my first visit of the semester from a class at the college. Having these visits is one of my favorite things about what we do at the TC3 Farm. I love collaborating with my colleagues about how the farm can be integrated into their coursework. The group last week was an ENGL/ENVS Learning Community, and we had a great conversation about food systems work as it relates to sustainability and climate resiliency. It was a wonderful morning and this morning I was gifted haikus about their morning on the farm. A big thanks to Kerry, Kelly and their students for the great dialogue. 

Additionally, the big task that was completed last week, signaled the beginning of the end-of-season farm tasks. All of the heirloom tomato plants were either "topped" or "pulled". The plants that were pulled were ones that did not have any fruit left on them. We pull them now because we are continuing to create as much air flow as possible for the remaining plants. The others are topped because we want to have as much of the fruit ripen on the plant. Since tomatoes have a finite amount of energy for root, fruit and foliar production, we take off the growing point to stop the plant from putting any more energy into foliar production. The plants look seriously sad but it is a way for us to maximize our yield. That being said, the heirloom tomatoes are definitely on the downturn of production. Eventually, the tomatoes growing in the greenhouse will go through the same process. 

Okay, onto this week's share. As we approach fall, the remnants of summer remain. There are still cherry, beefsteak, sauce and heirloom tomatoes. The eggplant is slowing down but still here, as are the specialty frying/stuffing peppers. This week there is a bounty of beautiful, sweet peppers, scallions, lettuce mix and kale. The hot peppers are still cranking and if you are up for it, there will be some Carolina Reapers to choose from this week. There will also be garlic and a choice of herbs (sage, thyme, rosemary and lemon balm).

Have a great week!

-Farmer Todd