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Dear Faircrest Farms Friends,
Frost has finally found the farm, tucking the fields into rest while we gather in the last herbs and greens — and turn toward a quieter, reflective season at Faircrest.
A hard frost settled in last night, wrapping the fields in quiet silver. We gathered in the last of the lavender and parsley, tucked row covers over the beds, and said a fond goodbye to those amazing tomatoes and beans—until next July! Even the high tunnel tomatoes gave up the ghost this week, a sure sign that the season’s curtain has fallen.
With sunlight hours dipping near ten, the plants are slowing down, doing their best to balance water, cold, and light. There’s a wonderful feeling of closure as the farm is gathered in—tools cleaned, compost turned, and soil renewed. Nature reminds us now to rest, read, and reflect, to wait patiently for another season to come.
This Week’s Produce
- Turnips
- Tomatoes & Beans (the last of them!)
- Leafies – salad mix, arugula, bok choy
- Parsley
We’re especially grateful to our Eos volunteers and farm crew, whose steady hands help us make these seasonal transitions. Inside the high tunnel, a 48-foot bed of spinach just went in—part of our plan to keep greens growing and soil thriving with fresh compost and nutrients.
Our new manual watering routine and sump pump upgrade are keeping things flowing, literally, as we adapt to shorter days and cooler temps. Daylight savings time means new rhythms—11 a.m. to 2 p.m. farm work hours—as we follow the light and lean into the season’s pace.
From the Kitchen
This week’s flavors are full of comfort and warmth:
 Butternut squash soup with bok choy and turnips
 Chimichurri – a bright parsley-based sauce that wakes up any dish
 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 – See where your food begins
 Volunteer With Us – Get your hands in the soil
 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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