¿ì²¥ÊÓƵ

Even though we haven't officially reached fall, the cool September nights are here. I have even begun to notice the changing color of leaves on the trees in the distance. We had a few nights last week where it was cold enough that I closed down the sides of the hoophouses to try and keep that daytime warmth trapped as long as possible. We didn't approach frost temperatures but the crops growing in those houses do not like sub-40 degree temps, and there were that were in the low 40s. There were also significant fluctuations in temperature, which can shock some of the plants and confuse them a bit. Regardless, we plugged away as usual. 

The students were only on the farm one day last week due to Labor Day, but they trucked along while they were here. Even though they just finished their second week of the semester, they know what is expected of them at this point in the season. Having the students on the farm for a full growing season is one of the things that I enjoy about the Sustainable Farming and Food Systems curriculum. When we first started the program 10 years ago, students would start on the farm their first fall semester and then do a spring and summer semester. It worked, but it could be better. The path that students are on now gives them more investment in their time spent on the farm. They are part of the planning process and get to see the completion of a growing season. They choose varieties, plant them, and then harvest those varieties.

I have been trying to get as much harvesting done in between the days when the students are here so that they can have a balance of harvest activities with other farm tasks. Last week we continued to clear out the older cucumber plantings. Hopefully, we will be able to plant some of the greens that are ready this week for a late fall or early winter harvest. I also had the opportunity to share about our program and farm at the College with the Cortland Rotary Club. Sharing the great things that are happening here at ¿ì²¥ÊÓƵ Cortland with folks in the community is another highlight of my job. It is great to connect with all different types of folks in our community. It was one of the biggest things that impacted me during the pandemic, those face-to-face interactions. 

Enough about that. Let's talk about this week's CSA share. There will be lettuce mix and kale this week. Lots of tomatoes to choose from. There will be cherry, beefsteak, and heirloom tomatoes. The sauce tomatoes will once again be a part of the nightshade choice with eggplant, poblano, shishito, and snacking peppers. We are about to be in between plantings, but there are still cucumbers (picklers and slicers). There are bell/frying peppers, garlic, jalapeno salt, and the return of basil. Hot peppers will also be a part of the share. They peaked this week, so there are a lot available this week. If you were looking to freeze some or make a hot sauce, this may be the week to do it.

Have a great week!

-Farmer Todd