“If not us, who? If not now, when?”
~John F. Kennedy~
- Sweet Corn – All Shares
- Korean Melon – All Shares
- Cabbage – All Shares
- Summer Squash – All Shares
- Mini Tomatoes – All Shares
- Onions – All Shares
- Lettuce – All Shares
- Potatoes – All Shares
- Peppers (Bells, Beaver Dam, and Hot Wax) – All Shares
- Cucumbers – Half Shares Only
- Kale – Full Shares
- Slicing Tomatoes – Full Shares
- Basil – Full Shares Only
I have been super happy to see the price of fuel move down over the last 6 weeks or so – I am sure you probably have also. We use a fair amount of gasoline and diesel in our tractors, farm pickups, delivery van and home vehicles. With the price of seeds, soil, fertilizer, and everything else being high this year, we have to be careful not to take on anything that costs a ton of money. This is no different than most of you guys who work hard to keep within a budget. Our hope is that we can sell out of our Fall and Winter Shares as this would help bring up our bottom line at the end of the season. If you have not yet signed up for these, please consider it! We have many years worth of archived newsletters from previous years that show the crops that we deliver throughout the duration of these seasons: https://
Crop of the week – Korean Melon
Once again, we have a full and heavy box this week with quite a few culprits. One of the heavier and sweeter crops this week is the Korean Torpedo Melon. It looks like a squash, has a crispiness similar to honeydew, and a flavor reminiscent of cantaloupe. Originating in east India, the melon traversed the silk road to China before being introduced to Korea and Japan. With its thin rind and small seeds, you can actually eat the entire plant. Underneath the rind, the white flesh is crisp, firm, and aqueous, encasing three cavities filled with small, semi-soft ivory seeds suspended in a gelatinous liquid in between strings of white fibers. High in vitamins A and C, this collagen boosting, inflammation reducing melon is good for aiding digestion (especially if you eat the rind).
One way to eat this delicious fruit is just chilled and cut into slices. A perfect summer snack on a hot day. You can make a more traditional dish, Chamoe-jangajji, which is pickled melon with spices. Unlike kimchi this pickled recipe does not use fermented vegetables, but a lot of the same ingredients are there. You can make a salad with basil and tomatoes and whatever you have lying around. The basil and tomatoes really give it a bruschetta flavor that oddly enough pairs perfectly with melons. Another great summer snack would be making melon popsicles. With just sugar, lime juice and melons, you can blend this up and freeze it in popsicle trays for a lovely dessert or after work snack. Cheers, and happy cooking this week.
Some Recipes To Try:
|Prep Time||15 minutes|
- 2 Tbsp olive oil
- 1 Tbsp lemon juice freshly squeezed
- 1/2 tsp sugar
- dash pepper
- 1 medium cucumber
- 1 cup cubed melon of your choice
- In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters.
- In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.