July 29th, 2026
Late July on the farm means harvest. In the last week on the farm we finished harvesting all of our garlic, all of our onions and continuing to keep up with the routine harvests that need to happen every other day like cucumbers, zucchinis, broccoli and cauliflower. While are very busy harvesting, we are also busy planting our fall brassicas in successions. Each week more plants go out into the fields to ensure that we have fall broccoli, cauliflower, kohlrabi, lettuce, fennel and more! Late July on a midwestern, organic CSA farm is a very busy time of year!
In the last couple weeks we have also had to endure some extreme heat. Temperatures above 90 are stressful not only on the crew and the people who help on the farm, but it is also stressful for the plants. The extreme heat causes rapid moisture loss for the plants, makes the plants more susceptible to pressures of insects and disease and can also cause some crops to pre-maturely ‘bolt’ or go to seed before they reach maturity.
Many of the crops we have coming on soon are crops like sweet corn, cucumbers, tomatoes, melons and peppers which all seem to handle the heat relatively well. We may loose a lettuce planting or so, but much of what we grow now is tolerant as long as the crops get water at critical fruiting periods.
While the heat is stressful on the plants, I would like to give special recognition to our hardy crew of helpers who keep showing up for their shifts in tandem no matter the weather forecasted that day. Our crew works so hard each day in the heat or the rain and they often have to do heavy lifting and persevere through uncomfortable weather. Sometimes we need to take a little extra time for water, transitions and loads when the weather is especially challenging. I find that the farm draws in a vigorous and tenacious group of people who are committed to the cause. Most of our crew feels agency and commitment to the concept of organic farming. But I believe it is the rewarding feeling they get after their shifts on the farm from doing this purposeful work that keeps them coming back week after week-and in many cases, year after year.
As we endure the hottest part of the summer here, it becomes the mountain that we climb to reach the summit. It will lead us to our greatest rewards. Perhaps we must endure a little suffering to earn our dividends that come a little later in the season. If we do our work well we will be rewarded with juicy melons, bountiful tomatoes and colorful sweet peppers. Summer will come to a close all too soon, the fall winds will blow in and we will be longing for these warm, hazy, sweaty and lingering days. The cooler weather is later. Later is only a someday, a distraction of our imaginations. Summer is now. Now is mindful, now is fleeting, now we should we grateful. Even if it is damn hot!
What’s in the Box?
Green Cabbage- One small head of green cabbage for all this week. All the heads were pretty small this week as we were cleaning up the last succession of green cabbage.
Celery- I have to say, when I first ate local celery for the first time, I wasn’t impressed. I only had my 21 years of eating California celery to compare it to and I couldn’t believe that celery could be dark green and have leaves. But i discovered that local celery is green and it has flavor. It has leaves and you can eat them. Be sure to store your celery in a plastic bag to preserve moisture.
Cucumbers- Our first succession of cucumbers is waning and we’re waiting for the second succession to come on very soon here. 1-2 Cucumbers per member this week. More coming! Cukes prefer 50 degree storage.
Summer Squash- 2-3 Squash per member. The squash seem to be waning a little now. They prefer 50 degree storage.
Beets- Just one lonely beet per member this week. Our beet beds this Spring just didn’t do that well. They didn’t seem to like being planted on the edge of a field.
Carrot- Carrots on the other hand did very well. A generous two pound giving per member this week.
Onion- One white, fresh onion per member this week.
Broccoli or Cauliflower- One broccoli or Cauliflower this week. Broccoli and Cauliflower will be about done now until our Fall Plantings begin to come on. They don’t love all this heat and dry. Usually broccoli and cauliflower love the cool weather in the Spring and Fall.
Green Curly Kale- Another cooking green to add to your soups, pastas, grains or salads. Never too much kale!
Red Leaf Lettuce- As we talked about earlier, lettuce does not love growing in the heat of the summer. These heads were smaller and many of them had a few rusty spots on the underside, but we figured you could trim that off when you’re ready to prepare you heads for eating.
Basil- Small bunches of basil made up of just a few springs. But sometimes just a few sprigs of herbs is all you need! Basil prefers to be stored like cut flowers in a vase of water, but by the time you get them, it may be a little late to store them like that. Basil can also turn black in the refrigerator from the cold. It’s just not a great keeper. You can always dehydrate the leaves or use them up relatively quickly while they’re fresh.
Next Week’s Best Guess- Celery, Sweet Corn?, Cucumbers, Summer Squash and Zucchini, Onion, Swiss Chard, Collards?, Carrots, Cherry Tomato, Lettuce, broccoli, melons?, possibly red cabbage if the melons aren’t quite ready
Recipes
Cowboy Cabbage Recipe
(yes, this recipe calls for Fritos and I’m not a big Fritos fan, but the idea is really fun! Try adding your favorite brand of organic corn chips to this if Fritos isn’t your thing)
