What a lovely week it has been. We had an early preview of fall weather with a few days that started in the 50s and stayed below 80 with low humidity. We should be back into the upper 80s by mid week but it was nice while it lasted.
Harvest
In the harvest bins this week: Arugula, Chard, Tomatoes, Cherry Tomatoes, Squash, the last of the Zucchini and Cucumbers, Green Beans, Butter Beans, Peppers, Fennel, Mint, Basil, and Choi.
The thing about harvesting melons is, it's hard. Each variety has it's own tells on when it is ripe. I cut open this Snow Leopard Honey Dew and it was 70% ripe but could have used a few more days. Hopefully a few melons will be ready next week. |
| Tomato Harvest with Andrew |
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| Butter beans- we cut the plants and have to pick off all the pods |
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| Gayle harvesting Arugula, cut and come again |
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| Sweet Frying Peppers, we harvest them once they turn red |
Production and Distribution
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| Double washing Arugula |
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| Arugula-Bagging and Drying |
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| Music and Flowers make washing and packing more pleasant |
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| Friday's delivery to The Pig |
Cultivation and Maintenance
I have a new practice with the Arugula. I didn't do it during the spring but right now I am growing it under row cover and the result it incredible. No bugs have gotten in to chew tiny holes and leave scars. This is some of the prettiest Arugula I have seen. I'm quite proud
The gate to the lower field pulled out of its post and had to be re hung. I often find myself using the skills I learned in my high school stage craft classes on the farm. Thanks Mrs Archard and Mr K. I was also reminded of a poem I wrote in Mr LaMore's class...
So much
depends upon
an eight inch
crescent wrench
tied with
black line
hanging
at my hip
Planting
No actual planting this week, just lots of care for the seedlings and the seeds that were started last week. I also pulled out a few more summer crops and prepped some beds to transplant and seed more crops next week.
Eating Well
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| Summer Salad at Logan Tavern featuring our Cherry Tomatoes |
I made an amazing pesto this week using our Purple Basil and Pistachios. It came out incredibly rich and creamy. It's a whole different experience if you are used to pine nuts in your pesto.
- 2 Cups loosely packed Basil
- 1/2 Cup grated Parmesan Cheese
- 1/3 Cup Pistachios shelled
- 2 medium Garlic Cloves
- 1/3 Cup Olive Oil
- Salt and Pepper to taste
In a food processor combine basil, Parmesan cheese, pistachios, and garlic cloves. Pulse until roughly chopped and then slowly adding olive oil until it resembles a thick paste. Season with salt and pepper to taste.
Puddy Time
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| Chillin our maxin relaxin |
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| Trying to catch something in the mint |
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| Eyeballs deep in the mint. What do you see in there? |
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