Hope everyone had a wonderful 4th of July weekend and enjoyed some "independence" from the grocery store with all the tasty vegetables that have been coming off the farm. This week finds your farmers hard at work getting garlic out of the ground, transplanting fall brassicas such as cabbage and cauliflower as well as our pickling cucumber crop. We've been weeding fall celeriac and prepping ground for our big fall planting of beets and carrots. There are tiny eggplants forming on beautiful purple plants, tomatoes starting to blush, and lemon cucumbers budding from their thick vines...all signs of good things to come.
Although there is plenty to eat on the farm these days, we are sorta in a vegetable purgatory as we wait for new potatoes, sweet onions, and beans to come online. Slicing cucumbers are finally in abundance and are great eaten with hummus, whirled into a thick cucumber yogurt sauce, or sliced into water with mint for a refreshing summer beverage. Patty pan squash are like eating little bits of sunshine. Put them whole on a kabab for the grill or lightly sauté with pasta, shelling peas, and basil for a light summer fare. Last week for broccoli until the fall so don't miss out.
July's Thursday night farm tour will be July 21st at 5:30. Please email me if you are interested in joining us. We will have refreshing beverages and show you how your food is grown! Also, if you like fried chicken, head out to The Farm House restaurant any Sunday evening in July for their Chicken and Given community night. A portion of the proceeds from the dinner will be donated to the Land Cooperative, so don't miss out!
See you all real soon!
This Week's Harvest
Sugar Loaf Radicchio