Good grief, have edamame been popular! We sold a lot last week, including 3lb to Uprise Bakery, and will be bringing similar amounts this week. I’ve been getting a lot of very good feedback about them, making the long daily harvests worthwhile. Overall we’re in a bit of a product rut, with about the same mix of items for the last few weeks and probably at least a few more weeks. But luckily they’re all very good and very popular products. Still, it’s a learning process on really getting our plantings correct to always have a diverse and worthwhile stand throughout the season.
NEW THIS WEEK
Nothing, really. The forecast heat & humidity will feel new.
8 varieties of garlic, all our standard herbs (basil, parsley, tarragon, lemon balm, 3 mints, chives), heirloom green bean mix, and several varieties of edamame.
DONE FOR NOW
Potatoes are done for a few weeks until our purple fingerlings are ready (if the voles haven’t eaten them all). Fin de Bagnol green beans are done for now, though we have a fall planting just coming up now.
We got our first small harvests of tomatillos, okra, and cherry tomatoes this week. All of these will hopefully be producing market quantities within another week or two. Look for an article on tomatillos in next week’s Tribune food section.