Autumn is Approaching
As the days get shorter the staff is starting later in the morning so they are not crawling around in the dark. Some of the recent transplants have really started to grow well. The over 100 lettuce plants that were planted about two weeks ago all of a sudden disappeared. There is no evidence of the crows pulling them out or an animal eating them. They have just disappeared off the face of the earth. Perhaps some aliens visited and like the lettuce so much they beamed it up to Mars!
Some of the seeded crops we planned on for October are actually coming in early. As a matter of fact, the dill and mustard in tonight’s delivery were planned for October.
The Daikon radishes that were planted turned out to be Black Spanish radishes. We can only assume that the seed was mislabeled.
The tomato plants are going down slowly and we should have plenty of heirlooms and regular reds for a few weeks more. The eggplant are still doing well in Franklin and in the field. The late planting of zucchini are on the list for harvesting next week. The first load of winter squash should also starting showing up in the deliveries next week.
Franklin Greenhouse Report: Tonight’s celery was harvested from the Franklin greenhouse. The Oriental greens (Bok Choi, Mustard) will be harvested next week as long as all goes well. The eggplant and ginger plants are coming along quite nicely. We trialed peppadew-type peppers and seedless tomatoes in the greenhouse. The seedless tomatoes turned out small but are definitely seedless. The peppadew peppers are producing and we hope to increase their numbers for next year so as to have enough for deliveries. Our other trialed veggie was mango ginger and that has not done well. We think it is off-cycle being that it comes from the Fiji islands.
Fruit Report: The grapes from Marjorie View Vineyard will be mixed. The seedless grape season is over. The Muscadine variety will be available next week or the week after. The apple season will be starting soon. Paul is working on a fall variety of raspberries so we are hoping that next year they will be a reality!
From the Fields: John brush hogged the upper fields to get them under control and we hope that they will be in hay production again for next year. Some of our beds have been tilled already and we just need to add soil amendments and fertilizer to prepare them for next year. Some of the amendments we use are rock phosphate, green sand, pasteurized chicken pellets, and aragonite; these will add minerals and nutrients for the succeeding crops.
Animal report: No news on any animal problems this past week, but as mentioned earlier it appears some aliens stole the lettuce! The hummingbirds are enjoying the fall flowers, as are the Monarch butterflies on the milk weed and thistle and the swallow tails on the celery and wild carrots.
Weather report: It has been on the dry side and of course cooler in the early morning. It is great weather for harvesting the greens, though everyone has jackets and gloves on.
Trip to the Farm – September 21st
Help Plant Garlic
- All CSA members are invited to help out early this year with planting garlic. We will also have another day scheduled in late October.
Start Time: 11:00 am on September 21st - Planting Garlic is a great family activity & very easy!!
- We’ll starting popping the garlic then proceed to the field to plant followed by mulching
- We’ll break for a late lunch (around 2:30 pm) with Farmer Sue’s famous campfire recipes
- Please RSVP so that we may plan lunch & refreshments
Upcoming Events
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Annual Garlic Gathering Olde Lafayette Village –
Route 94/15 Lafayette, NJ October 5th & 6th
11 am – 4 pm
| Sussex County Harvest, Honey & Garlic Festival | Annual Heirloom Garlic Festival – |
September 9th - Pick of the Week: click on the links below or to the right to bring you to the delivery specific to your pick-up location. Deliveries will be of similar variety & poundage, but may contain different items at anytime during the season. Occasionally, some crops are ready to harvest but not enough to deliver to all our drop-off locations. What we do is start to filter them in each week to a different drop-off until there is enough to delivery to everyone.
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