Summer 2014 Weekly Farm Updates - July 23rd
Such an exciting week on the farm! The melons are finally starting to ripen and I am in fruit-loving, farm-girl heaven. Ryan brought in the first truck load today, and I admit, my hands and chin were dripping with watermelon juice before he had even unloaded the first of the bins.
Before I overwhelm you with more melon talk, let me fill you in on what our CSA members are enjoying this week.
- Cherry Tomatoes
- Tomatoes (Big Beef & New Girl)
- Northeaster pole beans
- Fortex pole beans
- Summer Squash & Zucchini
- Green Peppers
- Jefe Jalapeños
- Watermelon (!!!)
- Snow Leopard Melon
So, yeah, back to the melons. Melons are admittedly a big experiment for us. As we’ve all experienced, deciphering when a melon is ripe can be tough. Some get super fragrant, giving away their ripe and ready status, others you can tell by tapping on them, and then others are like little rind encased mysteries — you’ve got no clue what’s happening inside and the only way to find out is to crack that baby open. So Ryan has been cracking a lot of those babies open in the field, trying to figure out what’s going on in the melon patches. The baby watermelons are ripe and ready to go, as far as we are concerned. The Snow Leopard melon, (and who knew there was a Snow Leopard Melon!!) is even more of a mystery to us. We would suggest that our full share members let this little speckled pal sit on the counter for another few days before they dig in. And we would love feedback on this guy, so feel free to share your experiences with us if you were lucky enough to get one!
The tomatoes are still slowly beginning to ripen, so our members will start to see a few more in their baskets this week. There will be plenty more to come, this is still the earliest ripeners of the crop, but they’re getting enough to make some sauce with, which is exciting. The cherry tomatoes are absolutely beautiful. I’m such a produce nerd, I know, but seeing those little pint containers fill up with the different varieties of charming tiny tomatoes made me so happy.
We’re growing three varieties of pole beans — our members have been enjoying the Northeaster already, and this week we are happy to introduce them to the Fortex pole bean. It looks a bit more like what people are used to when it comes to green beans, but the flavor is superb. You can cook them any way you’re used to. We had them on the farm yesterday for lunch. Nathan, our chef, mixed them with the Northeasters, and braised them using the recipe we sent out last week. He also grilled some squash and made us BBQ ribs — we’re getting sincerely spoiled on the farm, and you’ll definitely never hear us complaining about it!!