Crop updates: The tomato harvest is starting to pick up with these sunny days. There’s a great new patch of butterhead head lettuce marked in the front range field. Soon the edamame green soy will be available and also a new bed of beans. This zucchini planting is waning and will stop producing soon. We are experimenting with zucchini in the greenhouse and will begin harvesting those fruits in the coming days. There will be no more yellow summer squash this season.
We look forward to seeing some of you this Saturday for the monthly Garden Morning. Drop in anytime after 9am, including a potluck lunch at noon-ish. Saturday plein air artists may be painting around the farm as part of North Country Arts Fest, invite your painter friends, they can join us for lunch.
Onion harvest is complete and they are curing alongside the garlic and shallots in the new barn. We love working in this space. Longtime shareholders will recall when we had to cram everything into the original barn, which made for a lot of moving things around and combining crop curing with storage areas. Our set-up now is an improvement for plants, tools and people alike. The final allium in the field are leeks, which will be available in September and October.
You are invited to our DIY fermentation workshop on Sunday, September 10th,1-3pm. Folks will learn the basics of fermenting vegetables such as how it works, salt to vegetable ratios, tending the ferment and how to know when it’s done. Every participant will get to choose which ferment they want to make and pack a 1 quart jar to bring home. The event is part of Local Foods Weekend, that Flip co-organized as part of her work at Cornell Cooperative Extension. Dive into the food system and attend a few of the 30+ different events that weekend.
Thanks to shareholder Carol for bringing her entire women’s volleyball team to pitch in Wednesday morning. They were upbeat and very helpful. At the start of the morning we heard a someone say, “I want to raise my own food when I grow up”. By the end, others were saying, “How do you do this every day, it’s hard!” Both things can be true at the same time. Working in tandem with the soils and season to create sustenance is a never ending puzzle. It was a pleasure to meet them all and they chipped in to get us caught up after the difficulty of last week.
Tips & Flavor Notes
- There’s fresh tender crop of arugula available in field beyond greenhouse.
- The head lettuce in front range has big leaves which is a good fit for lettuce wraps.
There are zero spray apples available in the washstand from our first year harvesting from the trees by the front range field. It’s a mystery variety but they are crispy with a dash of tartness. We’ve enjoyed them so far raw, with peanut butter and in applesauce.
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
- Apples*
- Arugula*
- Beets
- Bulb fennel
- Celery stalks
- Chard
- Cucumbers
- Flowers including Calendula, Craspedia, Celosia, Cleome, Coreopsis, Cosmos, Daisy, Dill, Echinacea, Feverfew, Gaillardia, Gladiolas, Salvia, Snapdragons, Sunflowers, Tithonia, Zinnias
- Head lettuce*
- Hot Peppers
- Kale- 3 varieties
- Mixed lettuce greens
- Onions
- Sweet peppers
- Tomatoes
Culinary and Medicinal Herbs
- Anise hyssop
- Basil
- Bronze fennel seeds
- Calendula
- Cilantro
- Dill
- Lemon balm
- Lemon verbena
- Mint
- Oregano
- Parsley
- Rosemary
- Sage
- Tarragon
- Thyme
- Tulsi holy basil
Sunsets creeping earlier,
-Bob and Flip