Good Morning Everyone!
Sorry to have missed the newsletter last week. I usually miss about one a season due to a lack of time. I guess last week was it.
This week is going to be great. We are finally (finally!) transitioning into the quintessential crops of summertime. There are about a hundred eggplant that are ready to harvest, the cucumbers are starting to pile up and we started pulling some of the sweet onions. Tomatoes are starting to ripen although there won't be enough for the boxes this week. And finally, Willy started to sneak just a few potatoes to see how they are coming along. It will still be a little while before they make it into the boxes but it was good to see that there are actually some potatoes living underneath those rows of plants out in the field....sometimes you wonder....
It is the peak of bean season right now. That little bit of heat we had really pushed them and they are coming off the plants by the handful. Enjoy them while you can. I like to freeze a few for wintertime but lately I have been eating them sauteed with fresh onion, garlic and some finely chopped zucchini...YUM!
The farm-to-table dinner is coming up quick. We are doing our best to plan ahead for the big night. This will be the first time we have ever hosted this type of dinner and it is filling my stomach with butterflies. The food and wine will be excellent and hopefully, the farm will look its best.
Not much else to report. Still weeding, seeding and harvesting. We are definitely keeping an eye on the weather and I for one am curious to see what type of fall we end up with. All told, this summer has been like no other (they never really are the same!).
Have a great rest of the week!
In Your Share This Week:
Beans, Onion, Garlic, Zucchini, Cucumber, Eggplant, Cilantro, Kale, and probably a few other surprises. We are taking a week off from carrots and beets.
Recipes:
Buttery Garlic Green Beans
Zucchini Kale Pesto Pasta
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