The rain that we’ve been getting in the last week seems to have brought a sigh of relief to the farm. The plants seem to be breathing again and we seem to be breathing again after somewhat holding our breath between storms. Before the rain that we got last weekend, we had only gotten less than one inch of rain in almost three weeks time, a bit of a drought was beginning to develop. But promising horizons are dawning. More rain is coming as I write this newsletter on Wednesday evening. I’m watching the radar map and seeing some rain heading our way right now. Yee Haw!
Something of a mild summer is putting a bit of a strange twist on the maturity of some of our favorite summer veggies like the tomatoes, sweet corn, peppers, eggplants and melons. These plants need heat and humidity to fully mature. You might be seeing some of the conventional corn tall as usual and starting to tassel out as usual, right on schedule, but as I look around at our corn and our organic neighbor’s corn, things are a bit slower and behind. As you already know, it has been an unusually mild summer with abnormally cool temperatures. This adverse change in weather is consequentially causing our heat loving plants to mature at a much slower rate.
I’m here to as you to please be patient with us as there are many, many green tomatoes just sitting on the vines and they do look healthy as ever. The pepper plants look green and gorgeous and the sweet corn seems to have grown an extra couple inches just since the last rain. Things are coming along, I promise, but at a bit slower rate, so it looks like the second half of our season will really be a bountiful basket to enjoy.
Swiss Chard– More leafy greens for you to get creative with in the kitchen. Keeps best in a plastic bag in the fridge.
Head Lettuce– This is probably the last week of lettuce that we’ll be able to offer until later in the fall. Keeps best in a plastic bag in the fridge.
Cauliflower– Beautiful heads of cauliflower. They do seem to bruise easily, so please handle them carefully. Stores best in a plastic bag in the refrigerator to preserve moisture.
Basil– Basil for real this week. I’m sorry it’s been listed the last few weeks and we have not been giving it. Does not store well at all under many circumstances. Basil will keep for four to five days with stems in water like fresh cut flowers. It will definitely turn black and wilt in your refrigerator. Best used as soon as possible.
Nasturtiums– Edible flowers to decorate a salad, a desert or any man entrée. Does not store well in fridge. Store with stems in a bowl of water. These are mixed in with your basil leaves.
Cucumbers– The first big week of cucumber harvesting. Lots more where these babies came from!
Hungarian Hot Wax Peppers– Sometimes these little guys are hot and sometimes they’re not. It’s a bit of a hit or miss. When they are hot, they’re one of the most mild of all of the hot peppers.
Yellow Summer Squash and Green Zucchini– Their flavor is remarkably similar. Stores well in a cool place. Does not necessarily need refrigeration, but no warmer than 50 degrees. Hope you like to incorporate these veggies into your diet as there will be lots more where these came from!
Bunch Onions– Yummy onions. Keeps best standing up in water in fridge or just in a plastic bag in fridge. Green tops are edible like chives.
Green-top Carrots– Delicious, sweet and scrumptious carrots! Trim tops off and store roots in a plastic bag in fridge.
Next Week! A short list of items that we may have next week, but will not promise to have. Due to the unexpectedness of the season and perishable nature of produce, anything could pop up or go down hill unexpectedly.
Zucchini, Summer Squash, Cucumbers, cilantro, fresh garlic, red beets, green cabbage, kale, green onions
