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Summer veggies are heading out, Weekly Share for September 16, 2015

September 16, 2015 By admin

With cooler temperatures this weekend and leaves that are quickly changing color, it is starting to seem like fall. Some summer veggies like tomatoes and peppers are definitely on their way out; others like summer squash, green beans, and eggplant will likely produce into early October. The greens are all doing well. Some varieties that we have planted for years but that have never excelled here are doing really well in this California-like weather we are having – clearly where they were meant to be grown.

The bok choy is doing particularly well, which has been good to see after we lost almost all of our bok choy last fall to seed-born disease. We changed seed companies, were blessed with dry weather and perfect temperatures, and irrigated, and…lovely bok choy. We are growing three varieties: the long, lanky, medium green bok choy you received last week (more to come), and the two we are handing out this week and next (one is frilly and lime green and the other is dark green with thick white mid-ribs). We again had such a bountiful harvest this week that we didn’t have space for the butternut squash. I am determined to find a spot for it next week. Because of cool nighttime temperatures, the tomatoes were not much riper yesterday than they were when we left them Friday, so we just harvested a few for Sustaining Members. I think we will have more by Friday, although don’t expect loads!

We also had our first CSA-member hosted educational farm dinner for non-CSA members. Thank you Cantrells! The food was wonderful. It was a great chance to talk to folks in the community that don’t necessarily know as much about CSA programs, organic farming, and local agriculture (although the Cantrell’s friends were more knowledgeable than most!). We hope to do more next season.

This week’s share: scallions, red radishes (if too spicy, try peeling them…most of the kick is in the peel…they will get less spicy as temps drop), white turnips (not storage type so eat within 10 days), lettuce (last for a few weeks…the germination gap I was talking about a few weeks ago), bok choy, mesclun mix, arugula, kale or chard, summer squash, red peppers, green/yellow/purple bell pepper, jalapenos, eggplant (really starting to produce well in cooler temperatures), green beans, okra, tomatoes for Sustaining Members, and an herb (mostly dill and cilantro).

Bok choy recipes via thekitchn.com

Also, remember to put the last CSA potluck of the season on your calendar: Sat., Nov. 7 from 5-7pm. We will do sign-ups for winter shares early next month.

lime green and dark green bok choy varieties
lime green and dark green bok choy varieties

field preparation for garlic and onions
field preparation for garlic and onions
heirloom dry beans
heirloom dry beans
two varieties of corn
two varieties of corn

corn drying for popcorn
corn drying for popcorn

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“The care of the Earth is our most ancient and most worthy, and after all most pleasing responsibility. To cherish what remains of it and to foster its renewal is
our only hope.”

-Wendell Berry

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Corryton, Tennessee 37721
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