Farm Happenings
October has arrived and there is 4 weeks left in the farm share, which ends on Halloween. The foods available during the season is an arc of different items. As the final weeks unfurl, you will see less items on the board. There won’t be the sheer glut of high season with the peak abundance of August and September, but there will still be a variety of tasty produce.
Remember to mark your calendar for one or both of the great events at the farm next weekend:
- Saturday, 10/9, 10am-noon- Seed Walk and Talk, requires pre-registration at TAUNY website.
- Sunday, 10/10, 1:00-2:30pm- Swap it! Community Trade. Bring a few treats that you made or created and leave with something else altogether! Arrive by 1:20pm, no RSVP needed, learn more here.
Stay tuned later in the month, we’ll invite you to plant the garlic and shallots with us. This autumn ritual is satisfying. Though this season is winding down, we are taking the first step to future abundance.
Submit your guesses to win one of the 9 pumpkins on display in the barnyard. There’s many chances to win, from the round Gumball to the flat Pancake to the BP (big pumpkin), each one is named and numbered.
Christine shared a recipe this week that has a satisfying tang.
Cranberry salsa
Blend all ingredients in a food processor, 16 oz. fresh cranberries * 2 small ancho poblano peppers * 5 green onions * 1/2 cup sugar * 1-2 TBSP cilantro * 1/2 tsp cumin * 2 tsp lime juice * salt to taste
Tips for Success
- When using the washstand, remember to clean up after yourself by putting the debris like carrot tops or discarded greens into the white food waste bucket.
- This is our first time growing those white fresh turnips. The smaller ones seems to be the most tender, but the roots get tough as they grow large. The bed is still marked because there are tender turnips in there, but be warned that they are NOT all tender. Look for the smaller roots.
The spinach is fond of the moisture and cooler temperatures of autumn.
Crops Available
This list and availability are subject to change, check the share whiteboard at the start of every visit. If you are unsure about how to harvest: ask us! In person, via text or email.
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*New this week
- Arugula
- Beets, golden and candy striped
- Carrots, Deep Purple
- Celery stalks
- Cutting flowers
- Head lettuce*, red*
- Hot peppers, multiple varieties
- Kale, curly or dinosaur
- Lettuce greens
- Mixed lettuce greens
- Mixed salad greens
- Onions
- Rainbow chard
- Purple daikon radish
- Scallions
- Tomatillos
- Tomatoes, cherry
- Turnips
- Winter squash
Culinary and Medicinal Herbs
- Cilantro
- Dill
- Fennel seeds
- Lemon balm
- Lemon verbena
- Mint
- Oregano
- Rosemary
- Sage
- Thyme
- Winter savory
A favorite fall tradition here at the farm is roasting peppers over an open fire. Once the skin is blistered, we scrape it off, rip the peppers into strips and mix them into a slurry with oil and minced garlic. These pouches in the freezer dress up countless winter meals.
Thank you,
-Flip & Bob