Yesterday’s storms brought great relief to the dry fields. The momentary chill in the air was all too quickly replaced by steamy heat to offer much relief to farmers and animals. This morning we are happily back to sweatshirts and chilly hands for morning harvest and chores.
The zucchini and cucumbers have taken off in the heat, consider ways to put them into every meal. Cucumber-kale smoothies have been big around here, as is grilled zucchini—slice lengthwise, rub with some olive oil and salt and grill. We eat it just as is (usually as the rest of the meal is being prepared), add it to burritos and sandwiches, or use a few slices to top off a burger. It is one of the tastiest summer foods and takes but five minutes to make. We lost much of the lettuce crop to heat this week, there will be new leaf lettuce by next pick-up and lettuce heads a little further out. I was hopeful that the current lettuce planting would fair well being nestled under a giant canopy of squash leaves, but the heat and dry were still too much.
The winter squash and halloween pumpkins are thigh-high and expanding everywhere. The vines are already loaded up with nice sized fruits. There are quite a few watermelons and cantaloupes on the vine too, though still small. Peppers and eggplants are flowering and setting fruit. Tomatoes are still limited since there is only one variety ripening in earnest. The others are just starting to blush with color, so it won’t be long until we are overflowing.
The flowers have filled out nicely now. They are u-cut this week, allow a little extra time to walk out to the field edge and grab some for home. As zucchini, cucumbers and green beans are rolling in, there will be leftovers for canning and freezing. Please let me know if you are interested in the surplus.
In the Farm Shares
In the veggie share: Zucchini, cucumbers, first of the tomatoes, broccoli shoots, green cabbage, loads of green beans, carrots, beets with greens, garlic scapes, kale, chard, bunching onions, basil, potatoes, celeriac, fresh cut herbs, u-cut flowers, wheat berries, whole wheat flour and dry beans. Coming soon: new potatoes and sweet summer onions, lots more tomatoes.
In the meat share: Fresh broiler chickens this week. Beef and pork in the freezer. We have beef stock and chicken organs available as well.
- Full and By Farm: Summer Heat (www.essexonlakechamplain.com)
- Full and By Farm: Monthly Farm Tours (www.essexonlakechamplain.com)
- Full and By Farm: Making the Storage Cut (www.essexonlakechamplain.com)
- Full and By Farm: Summer Veggies (www.essexonlakechamplain.com)
- Full and By Farm: Grateful Spring Showers (www.essexonlakechamplain.com)
- Full and By Farm: Spring Greens (www.essexonlakechamplain.com)