It was a productive, sticky week. We planted a round of greens for the fall, including mixed salad, spinach and boy choy. The tomato harvest is starting to increase in volume, which should continue as long as we get warm days and evening temperatures above 50 degrees. The onion harvest is happening this week, and it’s the best crop we’ve had in years. This is a celebration as the allium family of crops that include onions and garlic are such fantastic meal starters. Shareholders will continue to receive the fresh Walla Walla and Red River onions while the storage varieties will be cured and distributed for fall and winter use
Please read the safety notes below, thanks.
- Onion Harvest! Wednesday, Aug 7th, 9am-noon
- Wednesday, August 7th, 5:30-7:30pm
- Saturday, August 13th, 9am-noon
Whipping the herb beds back into shape. They got weedy during the month of July, but now the sage, rosemary and thyme are easy to find again! Thanks to Lianna, Aaron and Valerie for helping.
This is a pressurized water hydrant, not a pump. We turn it on in the morning and turn it off each night, so there is water at the hose at the shareholder wash station. Please let everyone in your family know not to touch it.
Safety on the Farm
- Safety first. It’s important to us that everyone feels welcome at littleGrasse while still recognizing it is a working farm and being conscious of the risks. It’s easy to become relaxed and less careful as time goes on.
- Keep your eyes open and be aware of what is going on at all times.
- Reserve the driveway for moving cars, tractors, etc. When stopping to chat with others, shift into the field or the wash station.
- Make sure you know what your children are doing and supervise their use of harvest tools. Don’t let kids run with scissors and knives.
- Watch your step by looking for hoses, tools or other items on the ground.
Gearing up for a batch of dill pickles. Our secrets to success for crispiness are super fresh cucumbers that are not too large, cutting the tiny tip off the blossom end that harbors lots of enzymes, and not processing them for a minute beyond the total amount of time required when canning.
Peppers come in all shapes and sizes. While the blocky bell pepper is the most common sweet pepper, this pointy fruit is also a sweet variety called Carmen. In the short northern growing season, all the peppers will not turn to their final color, because it gets too cold too quickly. This means we eat green ones as well as the fully ripe orange and red versions of each variety of pepper (both sweet and hot).
Crops Available
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*Asterisk marks crops added this week
- Beans, yellow wax
- Beets
- Bulb fennel
- Carrots
- Cucumbers, green or yellow
- Cutting celery (harvest individual stalks, not entire plant)
- Flowers
- Head lettuce, mostly red
- Hot peppers*
- Kale
- Lettuce greens
- Onions, yellow
- Rainbow chard, also called Swiss chard
- Scallions
- Sweet peppers*
- Tomatoes*
- Zucchini and summer squash
- Anise hyssop
- Basil
- Bee balm
- Bronze leaf fennel
- Dill
- Lemon balm
- Mint
- Nasturtium, edible flower
- Oregano
- Parsley
- Rosemary
- Sage
- Sorrel
- Tarragon
- Thyme
- Winter Savory