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Dear Faircrest Farms Friends,
The first frost slipped in quietly this week, but our fields were ready — greens are thriving, tomatoes are holding strong, and the farm is settling into its autumn rhythm.
The first frost snuck in early Tuesday morning, right on schedule for October—but we were ready. Everything we hoped to save was either pulled in or tucked safely under cover. The leafy greens are thriving in the chill—especially spinach and arugula—so they’ll be at their sweetest this week. But this also means one thing: farewell to zucchinis until next year!
Our solarium and high tunnel are earning their keep, protecting the warm-loving plants through the cold nights. Tomatoes are still going strong, especially those sweet cherry clusters that remind us summer isn’t quite done.
With cooler days, we’ve shifted to afternoon washing and packing. We’re especially grateful for the neighborhood young people who help us water, pack orders, and keep things running while we’re away—it takes a village to grow good food!
Herbs are in abundance this week—dill and cilantro are fragrant and full, while basil is being dried and stored for winter. The carrots are taking their time, but we’ve got plenty of turnips, beans, and beets for purchase. Low row covers are keeping the beans cozy for (we hope) a few more weeks of picking.
 Help Us Keep Growing!
 Taste the Difference – Food grown with love, harvested at its peak
 [Shop This Week’s Harvest → Click Here to Order]
 Visit the Farm – Come see where your food begins
 Volunteer With Us – Get your hands in the soil and be part of the harvest
 Forward This Email – Share the joy of local food with a friend
Thank you for standing with us in support of small farms, healthy soil, and food that nourishes both body and community.
With gratitude,— Rita, Karl & the Faircrest Farms Crew
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