
Hello All,
We have been working on harvesting our garlic this past week and are about halfway through. We have 7,000 heads to harvest and hang in the barn. We grow 15 different kinds of garlic which is always a bit tricky when harvesting to keep all the varieties separated and accounted for. Once we finish harvesting, we direct seed beds of fall carrots where the garlic grew. Carrots like following garlic and the farmers like the routine of one crop following the next.
Now that the weather has cooled, we have turned toward transplanting our fall crops. On Friday we planted broccoli and later this week we will plant more kale, chard and broccolini. Once the heat finally broke I felt a shift in the feeling of summer. The farm atmosphere went from muggy, hot and overwhelming, to cooler and slightly more manageable. I could feel Mother Nature taking ahold of the reins, slowing things down just slightly, allowing us to breathe deeper.
Today we harvested over 100 pounds of full size tomatoes, the most we have ever harvested in one day! We are excited to share all the shapes and colors with you tomorrow. We are also introducing eggplant and green cabbage this week and celery is back. The farm is full of flavors and colors this time of year, we hope you enjoy!
Not a CSA Member?
Our Farm Store is open every day and is self serve. Send us an email or give us a call with any questions. We stock it on Wednesday afternoons. Currently lots of tomatoes, cucumbers, onions, lettuce and more can be found in the store.
Find our produce and eggs at Nature's Green Grocer, Rosaly's Farmstand, Roy's Market and in the delicious food at The Root Cafe in Temple.
Please return egg cartons, pint containers and granola jars to the Farm Store. We greatly appreciate it!
What's in my share this week?
This week may include:
Kale - chop leaves and stems and sauté with oil, salt and pepper.
Swiss Chard - rainbow chard bunches. Best sautéed with oil and soy sauce.
Green Cabbage - the first of the cabbage. Great in coleslaw, lightly sauted with curry powder or as a wrap.C
elery - flavorful bunches good for soups, stir fries or eaten raw
Leaf Lettuce - a mix of red and green flat and curly. Washed, bagged and ready to salad!
Bell and Frying Peppers - a mix of green and purple bell and long frying peppers. One of our favorite crops to grow. Soon there will be reds and oranges as well. All sweet.
Carrots - sweet, orange and delicious. Enjoy raw, dipped in hummus or stir fried.
Eggplants - beautiful purple. Not sure what to do with eggplant? See recipe ideas below.
Summer Squash - zucchini, yellow summer squash and patty pan. All go great in stir fries or as a soup. If you aren't a huge squash fan try chocolate zucchini muffins to get your veggies in.
Cucumbers - still pumping out many pounds. Maybe time for pickles?
Onions - red and yellow fresh onions. Best stored in the fridge.
Cherry Tomatoes - a mix of gold, red and peach. Tastes like summer!
Full Size Tomatoes - yellow and orange striped, purple and classic red.
Green Beans - long, slender and sweet. Steam lightly or eat raw.
Available for Pick your Own
Parsley
Basil
Oregano
Lemon Balm
Sage
Thyme
Mint
FLOWERS! What flowers do we have on the farm?Sunflowers
Strawflowers
Cosmos
Marigolds
Zinnias
Mexican Sunflower
Amaranth
Dahlias
Echinacea
Gomphrena
Celosia
Nasturtiums
Snapdragons
Yarrow
Pick your own herbs, flowers and peas are open any time. If you don't have time on Tuesdays, come back another day, we would love to see you.
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