Welcome to summer. Long, hot days on the farm under continued good growing conditions result in copious vegetables and somewhat stressed farmers. The peas are taking over where the strawberries left off as a harvest time sink. Planting, weeding, mulching, and other tasks continue to more than absorb what time and energy we have available.
NEW! Summer squash Several varieties, all fully interchangeable in the kitchen. Follow the link for ideas for this very versatile vegetable. We pride ourselves in picking squash on the small side, but, being human, we do miss some and end up with some that we consider overgrown. The big ones are useful for zucchini bread and other summer treats, but we hate to force big ones on anyone, so they’ll be listed as a separate produce item. Since we don’t intentionally produce overgrowns, we may fill requests for big ones with more little ones if that’s what’s available in abundance.
Kohlrabi Last week for these. We had more splitting problems than usual this year; we’ll give out the best of what remains, some may be small and/or with splitting damage.
Beets Follow the link for ideas on how to use these.
Garlic scapes Last week for these. Green garlic coming up next!
Snap peas Both types of peas are producing abundantly; don’t be shy asking for extras.
Kale Returning for another share, maybe the last time for spring?
We’re going to skip cabbage for a week, but we plan to include it again next week.
The usual 4 bundles per full share and 2 per single share. Here are the expected choices:
General basil info: Basil will generally last longer in a jar of water at room temperature (flower-bouquet style) than it will in the refrigerator, though we’ve had some success with storing it in the refrigerator for a few days in a closed plastic bag. Basil doesn’t like cold, either before of after harvest; those low 50ºF nights last week caused chilling injury on some of the leaves.
Genovese/sweet basil Becoming more abundant.
Lime basil Joanna’s favorite basil, versatile for sweet or savory uses. We often Infuse it into sugar syrup for a nice drink base. Delicious as pesto, too. Or try it as a tea herb.
Squash blossoms We’ll give a shot at offering these as long as the insect pressure isn’t too bad; no guarantee on how long that will last.
Anise hyssop Very limited quantity. Delicious in tea!
Kentucky colonel mint
Mint surprise Whatever variety is thriving at the moment; may be one of the standards or something more obscure.
Absent this year: Lavender: The winter did not kill the lavender plants, but it set them back, and they’re producing only a handful of blossoms this year. Hopefully they’ll be back on track for 2015.
The usual purchase options this week.
Milk is available this week, $7/half gallon. We stopped feeding grain after the kids were born; the goats are eating dominantly our pasture, a little bit of hay, and a small daily serving of certified organic alfalfa pellets to try to convince them to stand still during milking. Learn more about our raw milk sales policies here, and our dairy herd management here. All purchasers of raw milk must sign our purchase agreement.
FARM HARVEST HELP
One more thank you to all of our strawberry pickers! We couldn’t have made it through this extraordinary strawberry season without the extra help. There’s another harvest help opportunity coming up: garlic. The harvest window is typically from approximately 6/23 to 7/6. Garlic harvest is generally enjoyable: a short time in the field pulling the heads, followed by time sorting & hanging them in the barn. Garlic harvest doesn’t happen on a strict schedule, though weather does play a bit of a role. If you’d like to help, please get in touch and propose a time that would work for you; we’ll provide extra garlic to helpers as a thank you. Adults only, please.