Week 13: The Fruits of Summer

Photo by Claire Burnett

Photo by Claire Burnett

Buenos Dias Good People!

Welcome to August on the farm!  The fruits of summer are starting to come in with a deluge and we fondly refer to August as the schlepping month.  We are all working as quickly as the August heat will let us to keep moving food out of the field.  The coolers begin to fill with the seemingly endless amounts of picking veggies all the while chipping away at the second spring (really just fall plantings) of all the cool tolerant veggies that we will start harvesting in September.  It is a time to enjoy the sweet flavors that summer has to offer all the while thinking of putting food away for the winter.  We also have a new battle on our hands at the farm.  The pesky harlequin beetle has its sights set on destroying all of the fall mustards and brassica crops that we have in the ground.  This little stinker (literally in the stick bug family) is a new one for us on the farm and is giving us a run for our money.  Stay tuned for more updates from the front lines coming soon!


This week we welcome an abundance of everyone's favorite: heirloom tomatoes.  These are the prize gems of our farm in August and we take great care growing them in tunnels, pruning and trellising, and when the time comes,  carefully harvesting them like fragile eggs in a basket.  We grow 10-12 varieties and each one has its own unique flavor. We grow every color of the rainbow, so there is bound to be a flavor for everyone!  Don't be afraid of their outward appearance as they were bread for taste rather than uniformity.  You can set them out at a dinner party as a conversation piece...then carve them up and serve with some basil, fresh mozzarella, good aged balsamic, and salt.  Be generous and share them with friends.  

We also have wax beans at the stand this week.  A little more mild than your green bean, these are delicate in flavor and should not be over cooked.  Steam lightly and serve topped with brown butter infused with sweet red onions.  Serve with grilled steak and a small glass of good red wine to ensure total summer contentment. 

On the dining out front this weekend, the 3 forks Farm Dinner is happening at Hope Farm on N. Shields.  Native Hill has provided some of the veggies for the dinner that will be benefiting The Growing Project. Tickets are $60 and more info can be found at the Fortified Collaborations website.

Finally, for those of you who were asking, Henry Wilder Koontz  is doing very well and is looking forward to coming home from the hospital soon.  Thank you for all the love and support notes that you have all sent our way and my apologies for those of you to whom I owe a response. Things have been a bit chaotic around here, but I will get back to you soon!

This Week's Harvest:


Head Lettuce
Pickling Cucumbers
Lemon Cucumbers
Slicing Cucumbers
Summer Squash and Zucchini
New Potatoes
Green and Yellow Beans
Red and Yellow Sweet Onions
Cherry Tomatoes
Heirloom Tomatoes

Farmer's Tips:

Bulk Beans!

If you are thinking you can't get enough of summer while it is here, think about putting away some of it for the winter.  Beans are great for pickling or freezing and will surely  make you happy in the cold winter months.  Please let me know if you are interested in bulk beans starting this week.  We will take order for 10 lb or more and must receive your request at least one day prior to market.