Summer 2014 Weekly Farm Updates - July 16th
I cannot believe we are half way through July already?! Where is the summer going? This week our members are enjoying the following produce
- Summer Squash & Zucchini
- Cherry tomatoes
- Tomatoes (Big Beef and/or New Girl varieties)
- Pole Beans
- Green Peppers
- Jefe Jalapeños
There is so much good stuff being harvested right now, and so much more to come. I honestly find myself giddy with excitement, thinking about all the little melons that are taking shape in the fields. Ryan and I walked the farm together the other day, and we carefully traversed the melon patches in search of the first ripe fruit. He pulled a little watermelon open, both of us hoping we would be able to dive in, but alas, it was just barely pinking up inside. Shouldn’t be long now, but I admit, I hate all this waiting!
Despite my lack of a melon snack, I was still so thrilled in the patches, listening to the happy hum of the honey bees and other numerous pollinators all over the plants. As many of you probably know, honey bees have been dying off at an alarming rate in this country, due to Colony Collapse Disorder. I remember as a child, you couldn’t run barefoot through the grass, for fear that you might step on a honeybee hovering around in the clover. Now, most lawns barely catch a buzz all summer long. So the fact that our fields are literally humming with honey bee activity is such a beautiful sign!! It makes my little sustainable heart sore!
The tomatoes are starting to ripen, though just barely. Ryan and the crew culled the first of the crop, so you’re getting a very tiny taste of what is to come. I admit, I’m not much of a tomato fan, however, at Ryan’s insistence, I popped a perfectly ripe, warm from the sun, cherry tomato in my mouth, and broke into a wide smile. These guys might make a tomato lover out of me yet. We’re growing several different varieties, including quite a few heirlooms, but the first off the vine are the Big Beef and New Girls.
The green peppers are coming into their own and are finally read to pick in bulk, which is exciting. In recent years, I had tended towards the yellow, orange and red peppers for their flavor and sweetness, and hadn't thought much about the green guys. One bite of our green peppers felt like coming home again. They are crisp and delicious, and I feel like a fool for giving up on the green ones. Never again!
The squash and cucs are coming into the cooler at an alarming rate, at least for the girl who has to pack them all that is! I'm hopeful our CSA members will not revolt when they see how much is in their baskets this week. It's definitely satisfying to share the bounty of our gorgeous fields. It reminds me of all the asparagus at the start of the season — I was worried about a revolt back then, too, but they handled it with ease.
Speaking of all that asparagus, take a look at this picture! Though I hadn’t ever really given it much thought to be honest, I never would have said that this is what happens once you stop harvesting the stalks. Look at these crazy, fluffy fun guys! Who knew?
I snapped a picture of our happy little potato hills, too. I’m really looking forward to making potato salad and baked potatoes, and homemade fries, and man oh man my mouth is watering! Between the melons and the corn and now tomatoes, and glorious potatoes I’m not sure I can stand to wait much longer!! But what excites me about knowing all this good stuff is still to come, is that we’ll get to cook a beautiful meal with all these wonderful ingredients when we invite our CSA members out for our farm to table meal as a big Thanks for joining us this season.
In addition to all the wonderful produce yet to come, we are planning and working on some really, really exciting and different things for our members. I won’t tell any of our secrets just yet, but I will tell you this — we’ve brought a fantastic chef on board, who is going to be writing recipes specifically for what we’ve got in our share baskets each week. It doesn’t get more custom than that!