The Last Of The ...

As I mentioned in my last post, we had a killing freeze in our high tunnel on October 27 that marked the end of the tomatoes, peppers, eggplants and basil for 2013.
Today, Arthur sliced a tomato for our lunchtime sandwiches and remarked "That's the last of the tomatoes. Soon the bags of peppers in the vegetable crisper will prompt a similar comment "That's the last of the peppers" and so it goes.
I'm posting a photo of the last tomato/pepper harvest, taken just a few days before the freeze. Weren't they beautiful?

Grandkids On The Farm

Racing down the hill from the apple orchard

We have been entertaining our grandchildren (and their parents) for the past two weeks as family gathered from far and wide to celebrate the 90th Halloween birthday of my mother. Our friends at the Genesee Environmental Center helped us put on a great celebration to mark the occasion.

Here are a couple of pictures of my grandkids enjoying farm life ... because I just can't resist!

Sweet potatoes were great fun to harvest

We cooked these beauties for supper

The growing season is officially over here on Crandall Hill. The tomatoes, eggplants, peppers and tender herbs succumbed when the temperatures dipped to the mid-teens on October 27. This is ten days later than last year but it's always a bittersweet time.

Potter County Potatoes

The proud history of potato growing in Potter County was presented to a new audience recently as longtime potato farmer Everett "Sonny" Blass was a guest at the Coudersport Rotary Club.
At the Potter County Farmers' Market, there are three growers marketing naturally grown or organic potatoes – Wooleylot Farm, Miles Farm Produce and us - Metzger Heritage Farm. While our acreage cannot match the bigger growers, I know we're all proud of the potatoes we offer to folks interested in vegetables grown without chemical herbicides, pesticides and fungicides.
And speaking of potatoes, we were excited when two customers stopped by the farm to buy potatoes. We enjoyed lively discussions about GMOs, organic vs. conventional methods and the rhythm of weekly Farmers' Market trips.
Here's a photo of our new potato digger. We've experimented with two other diggers during our venture and this is, by far, the most efficient.

Chef At The Market!

I've always had a sense of how the rhythm of life on a farm rises to a fever pitch as the days begin to shorten. Perhaps it's because my extended family used to gather annually for a family reunion in nearby Allegany County (N.Y.) on a great-uncle's dairy farm with farmhands were busy in the fields and milking cows even as we enjoyed potato salad, hot dogs and hamburgers. Or maybe I recollect how my childhood friends who lived on farms were relieved to get back to school each fall, wearing their deep suntans as badges of honor.

These days, we're gaining a new appreciation of the busy-ness of farm life in August. In the midst of everyone's busiest season, the growers who comprise the Potter County Farmers' Market added another task to their to-do lists - orchestrating an outdoor cooking demonstration.
Chef At The Market came together with barrages of e-mails, telephone calls and hurried exchanges of information at the weekly Farmers' Market. This event was the brainchild of Alvie Fourness of Wooleylot Farm and his careful leadership is to be applauded!
As we all tended our tables at the Farmers' Market on Friday, our guests, Chef Butch Davis and Chef Colin Jack, demonstrated ways to use locally-grown vegetables and fruits and locally-made baked goods to concoct mock crab cakes (with zucchini) garnished with beet slaw and corn relish, brushetta (using some of our colorful heirloom tomatoes) and a delicious fruit compote served over pound cake for dessert.
Growing a local food movement is exciting to all of us who are setting up our canopies and tables on a grassy lot in downtown Coudersport each Friday afternoon. I delight in introducing a customer to a carefully-nurtured tomato that is yellow with red stripes or dark brown. And then we'll talk about the potatoes that are red and purple and blue and yellow inside!

It's very satisfying to see folks walk through the Market, making their selections at each canopy and I can only imagine the ways they'll enjoy local foods.
One of the stated goals of the Potter County Farmers' Market is to: 

Cultivate a community in which the values of eating locally are celebrated and promoted.

With our first "Chef At The Market" event, we've taken a giant step forward in realizing this goal for it truly was a celebration Friday afternoon.
Next week it will be business as usual at our Potter County Farmers' Market - Friday afternoon beginning at 1:00 o'clock. If you haven't come before, this is a perfect time to see what it's all about!

A riot of tomatoes - all colors, shapes and sizes!

Heirloom Tomatoes

There has been lots of talk about "heirloom" tomatoes in the past few years. There are thousands of varieties of heirloom tomatoes, each marked by different tastes, colors, traits and origins. This makes them different from the tomatoes in the supermarket – hybrids grown with genetic modifications for optimal size, color, and durability. These modifications make the tomatoes look pretty and last for weeks while they're transported to far flung supermarkets. However, they have very little taste!

Here's a picture of some of the heirloom tomatoes from our farm. Among these you'll find Cherokee Purple (a favorite in our family), Stupice, Brandywine, Black Krim, Amish Paste, Black Trifele, Silvery Fir Tree, Moonglow and more. I also grew some specialty tomatoes this year including Indigo Rose, Green Zebra, Austin's Red Pear, Black Cherry and Sweetie Cherry.
Are you wondering how they taste? Come to the Potter County Farmers' Market this week (Friday, August 30) to watch two guest chefs prepare delectable food with locally-sourced and locally-grown products. There will be free samples to enjoy.

Growing For Market

Since its opening day on a cold Friday in late May, our Potter County Farmers' Market continues to attract more customers and more vendors.
Now that we're deep into July, more farm-fresh produce is available, transitioning from the cool-loving crops like lettuce, spinach and scallions to the heat-loving crops like peppers, tomatoes, berries and soon-to-ripen sweet corn.
On our farm, we put a lot of emphasis on tomatoes this year after having been seduced by the descriptions and photos in the seed catalogs. We've tried many new varieties this year including Speckled Roman, Green Zebra and Moonglow. I've found it difficult to come away from the high tunnel with any of the Sweetie Cherries in my basket - they all go right in my mouth!

Peas!

When we moved to Potter County back in the spring of 1976, we planted a garden here under the watchful eyes of Arthur's grandfather and grandmother. Grandma Metzger told me her goal was to have peas with new potatoes for the Fourth of July and that meant getting the peas in the ground by Good Friday and the potatoes soon after.
Pictured above are the peas we enjoyed for supper on July 3. Now I have a confession ... they were from the "volunteer" peas that grew where peas were allowed to dry on the vine last summer to be saved for seed. Yes, we missed a few!
This week we begin harvest of the peas planted just a little later than Good Friday. We hope to have them for sale at the Farmers' Market Friday afternoon.