We are in the final week of this year’s haymaking, with the last two beautiful, clover-rich fields cut and drying. We’ve been slowed all summer by broken parts and pieces, with lots of help from friends and neighbors to keep up a cobbled together hay making system. Our horse mower went first, then both the tractor and tractor mower. We’ve had an old broken wheel that we haven’t been able to replace on one of our wagons from last year, leaving us just one to work with. We finally got the horse mower back together, borrowed a horse-powered tedder and second hay wagon from Reber Rock, borrowed two different tractors to run the baler and finally relied a great deal on Dave Lincoln who put all of his equipment to work, as well as lots of his time. Thanks to Todd Goff as well for loaning his tractor just in the nick of time for this week’s work! If all goes well raking and baling to come tomorrow.
We’re seeing the first of the ripe melons this week. The overall cool and cloudy weather has meant the fruits have been sitting on the vines for awhile. They are not the sweetest or firmest fruits, but they do hit the spot for a good summertime fix. We’ll have lots out today, feel free to cut into your melons to make sure you get a good one before heading home.
The next planting of sweet corn is coming soon. The ears are full size and waiting to fill out the kernels. The pole bean vines are loaded with tiny fruits, lots of green beans to come soon.
We are swimming in wonderful eggplant. Take all you can eat and more tonight. They are terrific sliced thin and grilled with a little oil and salt. Eggplant also freezes easily for winter use—just dice and blanch or make a spread by roasting till the flesh is soft and puree with seasoning.
In the Farm Shares
In the veggie share: Garlic, tomatoes, eggplant, sweet and hot peppers, lettuce mix, mesclun mix, lettuce heads, fingerling potatoes, sweet summer onions, red and white cooking onions, scallions, cucumbers, summer squash, broccoli shoots, green, red and savoy cabbage, carrots, beets, kale, chard, basil, fresh cut herbs, u-cut flowers and sungolds, wheat berries, whole wheat flour—all purpose and pastry, kim chee and dry beans. Sweet corn, green beans and more melons coming soon.
In the meat share: wonderful, hand made soap from Reber Rock Farm from our lard. Beef, pork and broiler chickens in the freezer. We have beef stock, chicken organs and lard available as well.
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