Wowza, if you felt sticky or uncomfortable in this heat wave, all the newly transplanted produce felt it too. It was so hot, the top leaves of the eggplant and flowers burned where they were touching the row cover that we use as an early pest barrier on certain crops. Every night and first thing in the morning, lots of watering. We are very thankful that the farm has multiple solid water sources. The crops are primarily irrigated with our well and a pond near the Dutchess field where we run a portable pump.
The bulk of the transplanting was finished Tuesday night and then we seeded two varieties of edamame, including a separate planting for saving our own seed.
The heat looks to be breaking soon, stop in to join us this Saturday anytime 9am-noon. We’ll likely be seeding carrots, beets and more greens, along with some perennial garden care on Saturday.
Transplanting eggplant (and peppers and tomatoes) at dusk. With such a scorching week, we’ve been putting the plants in in the evenings, to give them the respite of at least one night before the sun blazes again.
Barn electrification has begun!
Meet a summer apprentice!
Hello shareholders, my name is Charlie Brown. I am from Minnesota, coming into my junior year at St. Lawrence University. I am an English major and on the Nordic ski team. Since my freshman fall semester, I have been working with Bob and Flip on a weekly basis. Only coming to the farm during the fall and spring semesters could I see the beginning and the very end of the season. I never was able to enjoy the vegetables and herbs that grow in the fields. This year I am excited to see the whole cycle of all the plants. Through this experience, I will be learning as right along with you. So I may not be able to answer all your questions yet, but I am happy to help you when I can.
The garlic planting is doing well. Garlic scape season will start in a couple weeks.
Tips & Flavor Notes
- There’s abundant greens, so it’s an ideal time to try some new dishes. While one can only eat so many raw salads, greens can be added into many other meals. This week we wilted the spinach into a ravioli with chickpeas, as well as a risotto. Bring a greens filled quiche or fritatta to your next picnic invitation and you’ll be a hit. Pestos is adaptable with countless combinations, including spinach arugula.
Last year we got a silicone popsicle mold. It’s fast to whiz up various seasonal combinations. This batch includes strawberries from last season along with rhubarb, lemon balm, water, half/half, and maple syrup.
Crops Available
This list and availability are subject to change, check the share whiteboard at the start of every visit. If you are unsure about how to harvest: ask us! In person, via text or email.
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*Asterisk marks crops added this week
- Arugula
- Beet greens*
- Chard
- Green garlic
- Lettuce
- Rhubarb
- Spicy mixed greens
- Spinach
Culinary and Medicinal Herbs
- Bronze leaf fennel
- Cilantro
- Lemon balm
- Lovage
- Oregano
- Sorrel
Take ‘er easy,
-Bob & Flip