- Napa Cabbage
- Collard Greens
- Sugar Snap Peas
- Head Lettuce
- Green Garlic
Wow! Almost 130 of you have confirmed that you’ll be joining us for our CSA Appreciation Dinner! We’re amazed at the huge response we’ve had and can’t wait to see our farm filled with so many of the people who make it possible. Menu planning is already underway by CSA members and Chefs Aaron and Amy. Now we just have to figure out where we’re going to rent that many chairs, plates and utensils!
If you haven’t responded yet to the invitation for the dinner and you were hoping to attend, please RSVP by email or in person at the pick-up this week.
In other news from the farm, the fields are looking alive at this point in the season. Thanks to our new employee Eric, who you can meet if you come to our Market booth on Saturdays, we have been able to keep the weeds under control this season despite growing in one of the weediest fields we’ve ever worked. With his help, we look forward to drastically reducing the weed pressure over the coming years.
Free of competition, the tomatoes and peppers have already set the first flush of fruit. If you walk by the summer squash, you’ll see between the fast growing leaves that each plant has its first young tender squash, quickly growing, ready to overrun us. The cucumbers are flowering prolifically, and under the mounds of soil in the dense, lush potato field, little new potatoes are growing bigger every day.
Compared to last year, things this year will be a week or two later coming into season. That’s due to the drastically cooler weather we’ve had so far this summer. Let’s hope for some heat later on. But if not, slowly and steadily the abundance of summer will still wash onto our plates.