Market plans, 9/4

Greens! We’ll be bringing the first small harvest of mustard greens, and some heads of late summer lettuce. These latter are several varieties of supposedly heat-tolerant lettuce that we tried; they’re stronger in flavor than a good sweet spring lettuce but certainly enjoyable in a diverse salad. One employee couple loved their taste. The mustard greens are the first picking of a larger set of mustard, collards, kale, and more that will be coming on through September.


Summer squash: Our second planting is producing wonderfully, despite bug pressure, so enjoy this truly organic squash while you can.

Okra: Still going gangbusters, there will be lots. Freezing okra is very easy; we just chuck it into gallon bags and straight into the freezer (don’t blanch). Then it’s quick to pull out all winter long and chop for frying in cornmeal or adding to stews. Regarding price, we’ve decided that selling by the pound scares people off for no good reason. Several conventional stands were selling pints of okra for $3 last week; a pint weighs 1/2 lb (for an effective price of $6/lb). So our top rate of $7/lb for high-end small okra is perfectly competitive as an organic product, while our rate of $5/lb for mid-sized okra meets or beats conventional. But it sounds scary, and we’ve gotten a lot of guff for it, so we’re going to pack more into pints and quarts this week even though it’s more work.

Edamame: We’re harvesting from our last planting now; I would expect edamame to last this week and the next week, with maybe a very small harvest afterwards. Last week we chose to sell some 2nds-level beans at a lower price, because we’re getting a lot more this year under weather conditions that are truly terrible for all kinds of beans. I don’t like doing it, but it’s the only way to make the income needed from those beds. They’re still the same flavor and freshness, just some are deformed or have some beans missing where fertilization wasn’t complete.

Garlic: We’ll be down to around 6 varieties, as some have sold out for the year and all we have left is our seed stock and the tiny or deformed heads that make up our personal winter supply. Still lots of options to choose from and enjoy; this is a bit more manageable selection.

Sweet peppers: These are doing great right now, and taste fantastic. We only sold half our harvest last week, so hope to do better this week. Roast them, chop into salads, add to sauces, eat whole…sweet peppers are so good. And most of these will be harvested Friday morning for true freshness and long life.

Leek scallions: One more week of this experimental variety. They taste nice and are a neat way to get leek flavor before true leek season, but they’re too much work and take too long to do next year. Enjoy the other half of the small test planting this year.

Cherry tomatoes: These are dropping off; probably won’t be that many.

Sauce tomatoes: About the same amount as last week, another mix of useful varieties. Plenty more stuffing tomatoes as well; anyone have a report on these?


More fall greens, some radishes, etc.

Also, Joanna won’t be at market with me this weekend, so please be patient with some possibly longer lines. We’re hoping to take a day off soon (to celebrate Eric’s birthday), so Joanna needs to get some work done on the farm Saturday to catch up with enough tasks to make that possible. A day at market is too much time lost.

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