The work load has felt like full on summer for a few weeks now. The heat however just caught up—the kind of miserable, sticky heat that makes even the easiest projects feel unbearable. The kind of heat that makes the swim after work feels like the only thing keeping you going. The rush of work only feels good when you look behind you and realize how much you have gotten done in a short amount of time. We are one field away from having all of our first cut hay put up, a quick season for such a large project, rewarding us with a nice long break before second cut begins.
The fall brassicas are all started in the greenhouse, the first round will go into the field in the next few days. The last of the winter storage roots will also be seeded any day now. Harvest has just heated up too, The strawberries have taken all we’ve got to keep up with, the peas are just starting in now and green beans are right around the corner. The broccoli is in full swing this week, make sure to take at least a double helping tonight. Beautiful heads of green cabbage are just in time for fourth of July cole slaw, topped with grated carrots for color.
In the Farm Shares
In the veggie share: Broccoli, green cabbage, peas, carrots, beets with greens, garlic scapes, strawberries, kale, chard, bunching onions, head lettuce, mesclun mix, lettuce mix, basil, napa cabbage, potatoes, celeriac, fresh cut herbs, wheat berries, whole wheat flour and dry beans. Summer squash coming up!
In the meat share: Fresh beef—ground, stew beef and organ meats. Broiler chickens and pork in the freezer. Fresh chicken next week.
- Full and By Farm: Spring Greens (essexonlakechamplain.com)
- Full and By Farm: Haymaking Farmers (essexonlakechamplain.com)
- Full and By Farm: Monthly Farm Tours (essexonlakechamplain.com)
- Full and By Farm: Magical Year in the Fields (So Far) (essexonlakechamplain.com)
- Full and By Farm: Good Things to Come (essexonlakechamplain.com)