It's hot enough out there we'll be selling pre-roasted root veggies and soft-boiled eggs this week!
Just kidding. Temperatures marching up towards 100 degrees means we shift our workdays to start ever earlier, usually at dawn. We're toppling over out there by early afternoon, and scuttle inside to work on cleaning, sorting, boxing the morning's harvests in the afternoons; then try to squeeze in a few more hours' field work in the evening. Those of you who like to pre-order your items through email: you can help us out tremendously by getting your orders in as early as possible. All of the produce must get harvested early in the morning before the heat really starts to crank up mid-day, or your veggies tend to turn to compost before we can get it inside.
Beets are on sale this week! We watched our fall and winter-crop beet seedlings repeatedly drown in heavy rains last year, and never got any beets at all through the cooler months. This spring I may have over-planted a bit in compensation. The beets came up beautifully - all of them - and we're over-run with beets. We've been picking mountains of beets for a month now, and when I look at the beet beds, they still look so full I can't tell where any beets have been pulled...I think they might be out there mysteriously multiplying at night! 5 pound bags of beets are on sale for $10 ($2 per pound). If you don't want your beet greens (for any quantity), just let us know and we will cut the tops off and weigh out just the roots for you. If you'd like even more than 5 pounds, talk to us, and we can probably offer an even better price. Beet roots will store in a closed container in your fridge for months, so stock up, beet fans! Check out the recipe section to the right for a host of healthy beet ideas, from fermented dishes to salads and pickles.
I've been lurking in the corn patch for the last few days, checking, checking, checking on those ears. The sweet corn is not quite ready to pick tomorrow for Wednesday's business, but should be just perfect by Friday morning for the weekend. Sorry Wednesday folks; there will be more corn next week! Please note that we shuck our corn in advance - because we do not use any pesticides on the corn, it often comes with a hitchhiker or two inside. That puts off quite a few of you, but the hens happily gobble earworms like candy. So the corn gets shucked and trimmed soon after it's picked. If you like to grill your corn in the husk, simply wrap the ears in tin foil, then proceed as usual. The baby chard is on a break to re-grow a bit this week, and should be back if it survives the heat. Getting down to the last of the kales. Tomatoes and berries are looking oh-so-close to ripe!
Thanks so much for your business, eat well, and have a great week!
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