September, 2008 - Volume 9, Issue 11



Late Summer Letter From Twin Brooks Farm



By Janice Thompson, owner, Newcastle Produce, and fifth-generation Placer County farmer

September is the beginning of the slow shift from sandals to sweatshirts. The days get shorter and the nights cooler, but there is still time for bare feet and enjoying the outdoors.

On Twin Brooks Farm the summer squash, cucumbers, and melons slow down while the late tomatoes, eggplants, and peppers thrive in the slightly cooler temperatures. Seeds planted in July and August are transformed into carrots and beets, chard and kale, green beans, lettuce and watermelon radishes. The winter squashs are colorful and maturing, and it will soon be time to gather in the pumpkins and celebrate the harvest.

It is a busy time for Francis and his crew on the farm. As the summer vegetables finish, they are tilled under and cover crops are sown, which will grow all winter in the fields. These in turn are tilled under in the spring and provide valuable organic matter and nitrogen to the soil to feed next year’s vegetable crops. Tomato cages are stored away, and the mandarin trees are watched, tended and talked to, hoping to encourage a good harvest. Young broccoli, cauliflower, and cabbage plants are transplanted weekly from the greenhouse and onion seeds are sprouting, soon to be moved outdoors for sweet eating next spring and summer.

Francis has opened a new field in what was once cow pasture by the persimmon trees. The soil looks rich, and potatoes for winter have been planted here—Rose Finn Apple, Red Thumb, German Butterball, Red Gold, and Yellow Finn.

My squirrel instinct is taking over and I feel the need to make some pickles, can some plums, and put peppers and tomatoes in the freezer for winter.

At Newcastle Produce the abundance of autumn is apparent as we search for places to put everything. I bring in several boxes of veggies from our farm every day. Other local farmers are bringing us apples, pears, Asian pears, figs, grapes and, soon, persimmons. Local foothill winemakers are harvesting and crushing their grapes and our wine shelves are bulging with local wines. In our kitchen, Chelsea and her staff are scurrying to use the seasonal surplus in salads, soups, and desserts that showcase our Placer Grown bounty.

We invite you to come in soon and taste the bounty of local agriculture!