2021 Newsletters

*Popcorn is from last Fall’s harvest – we have a video on our Facebook here on one way to pop them

*Sage is tasty as a rub on meats going onto the grill or in sage butter to use on many breads and vegetable dishes.  We will cut it all back now and let it regrow for a late fall harvest

*Crisp Romaine lettuce will keep coming for the next few weeks if we can keep the deer off of them

*Cauliflower for the full shares are from 2 different varieties – the Chinese type is meant to be frilly with many small heads

*Happy 4th everyone – be safe and enjoy your loved ones

 

Well, we have received almost 2 inches of rain in the second half of June.  Although this has done little to bring us back to our annual ‘normal’ precipitation, it has definitely been helpful and much appreciated.  The crops have responded, and we have been able to turn some of our time away from irrigation and onto weeding the crops.  We never get ‘caught up’ in this line of work; we just shift our emphasis and energy to another aspect of the farm that has been somewhat neglected.  It is a fluid and ongoing endeavor that changes with the weather, how all the different crops are doing, what takes priority over what, etc.  It is at the same time very challenging, very interesting, and very rewarding to me.  I guess that is why I am, and remain, a farmer!  The season is looking bright – in particular, the newly trellised tomatoes look awesome, the sweet corn looks great, and the potatoes and eggplant are progressing well.  On the down side, winter and summer squashes took a big hit from the cucumber beetles during the drought and will be late and sporadic, and the replanted peppers will not be ready for harvest until September. I apologize a little for giving Kale as often as we have been, but it is doing well and it is really good for you.  All in all we are doing the best with what we have been given this year, and we are confident that each box will have a wonderful variety of fresh, local produce from our farm and from our hearts!

 

Crop of the Week: Cabbage

Green Cabbage is a leafy green crop that is well known for its dense-leaved heads. This veggie is part of the brassica family and is a descendent of the wild cabbage. It ranks high in nutritional value, containing a good supply of vitamin K, vitamin C, and dietary fiber. The heads typically weigh somewhere between 1 to 9 pounds! Cabbages can be prepared in many different ways for eating; they can be pickled, fermented (made into sauerkraut), steamed, stewed, sauteed, braised, or eaten raw.