July Twentieth

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High Summer on the farm feels hot and muggy.  We received a perfect rain last Friday with exactly one inch that fell in the morning.  We were planning on getting some weeding done that morning, but were happy to find a little inside work to stay out of the lightning and thunder and pouring rain. 

I have learned that I tolerate the heat a little better than I have in previous summers for some reason.  I wonder if a person can build up to this kind of thing or if my mental stamina for working in the heat has increased.  I watch the crew power though with their water bottles, sun hats and using their positive attitudes and lively conversation to help endure the sauna.  I’m endlessly thankful for such a hardy crew of helpers that value using their bodies and doing this kind of work. 

Cucumber harvest hit fast and strong this week.  We were able to give everyone 4 cucumbers this week which always feels good.  Cucumber harvest will mellow out a little now until our next succession comes on.  Zucchini and Summer squash harvest is going steady.  The plants will continue to produce generously for several more weeks.  Dust off your zucchini and cucumber recipes!  Farmer Adam is picking broccoli, cauliflower and Romanesco every two days still so that we all have florettes for roasting, steaming or stir-frying all week long! 

This week we are hoping to catch up on some weeding projects that have gotten away from us before we begin garlic harvest next week.  Garlic harvest usually consumes all of the crew time for a couple weeks other than when we need to shift into harvesting mode for cukes, zuccs, and broccoli harvest.  We’re excited because we have an extra big crew of helpers this year to help us get the harvest in in a timely manner. 

My mother took the kids down to my sister’s house this week so Adam and I had a couple days home on the farm to ourselves this week for the first time ever.  I noticed this week how loud the birds are around out house.  How did I not hear all of that ruckus before?   The farm was an Eden of butterflies, birds, and bees that I was able to slow down to see and hear this week.  Such a strange calmness for Adam and I to experience the farm quite and alone in the evenings when the children were away from home. 

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What’s in the Box???

Curly Green Kale-  A hefty bunch of green kale to keep you eating your greens. 

Carrots-  Gorgeous bunches of carrots this week with 8-10 carrots per bunch.  We were excited to give them with their green tops on.  Carrot tops are edible if you’re up for a challenge!

Cucumbers-  4 Cucumbers per member this week.  Our kids love to eat these as a snack, but we also love to make cucumber sandwiches and creamy cucumber salad!  Nothing like a cucumber to help you cool off!

Zucchini and Summer Squash-  3-7 per member.  We had a little mis-count and most members received 7 squash, but we were running out towards the end of packing and had to cut the number down.  The plants are still producing generously.  We’re expecting the harvest to slow a little.  Zucchini and Summer Squash harvest will slow down in cooler temperatures and as the plants get older. 

Broccoli-  One broccoli per member this week.  Broccoli is a cool season plant, so it’s a blessing to still be harvesting it in late July.  We know you love broccoli, so we plant a lot of it! 

Lettuce x2-  Lettuce is another tricky one to have in the heat of the summer like this.  We aim for a lettuce harvest every week because everyone loves to make their salads or have lettuce for sandwiches. 

Dill-  The dill is all flowered out.  We thought you might like to use the flowers if you make refrigerator pickles.  The flowers could also make a nice bouquet for your table if they handle the transport okay- we put the dill in the bottom of the box so that the other veggies don’t get pollen all over them.  The fronds can be added to salads of all kinds! 

Beets-  These are overwintered beets that we wanted to give to clean out the cooler before we start harvesting the fresh ones in a couple weeks! 

Fennel-  Fennel are difficult to grown in the heat as well.  Enjoy this rare gem of a vegetable! 

Green Onions-  This is the final green onion harvest of the season. Next week will be able to begin harvesting the fresh bulb onions. 

Garlic Scapes-  This is also the final garlic scape week.  We will be able to send fresh cut garlic next week.  Scapes can be used from the blunt end of the scape up to the nodule. 

Next Week’s Best Guess:  Celery, Cucumber, Squash, Lettuce, Kale, Carrots, Broccoli or Cauliflower?, Red Cabbage?, Onion?, Beet?, Basil or sage?

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Recipes

Just Keeps Getting Better Kale Salad by Bon Appetit

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Spiced Summer Squash and Chickpea Bisque from Dishing Up the Dirt

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Broccoli and Fennel Soup with Sunflower Seed Dukkah from With Food and Love

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Asian Cucumber Salad from Lemon Tree Dwelling

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Balsamic Roasted Beet Salad with Walnuts and Feta from Walder Wellness

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