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The silks of the popcorn are a gorgeous red.
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News from the farm...
Sam and the crew are doing a great job looking after the farm while we are gone! As an illustration, the internet went down in middle of getting ready for the Wednesday River Arts District Farmers Market. In normal times, this wouldn't even have been noticed. Now, with our online site and pre-orders, that might be time to hit the panic button. The total sold for each vegetable needs to be tallied online; the individual orders need to be invoiced and printed online; add ons and changes need to be checked online! Did Sam panic? No, by the time I got the text about the situation and he responded, he had it all figured out and the order packing process was back in motion. Go team!
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Photo below shows Julianna with a fully PACKED truck ready to head to market.
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What's Available This Week
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Most everything is fully in stock now. Four kinds of tomatoes, cherry, cocktail, red slcing and heirloom, green beans, lettuce mix and head lettuces, rainbow swiss chard, shishito peppers, three kinds of eggplant, cucumbers, summer squash, carrots, beets, cilantro, basil, parsley, red and yellow onions. Just yellow potatoes for this week. And we have tomatoes in BULK for processing and canning. 10lbs for $20. This deal usually only last a couple of weeks, so maybe don't wait if you are planning on putting up tomatoes. Dahlias are starting to bloom and the lisianthus is right behind them.
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Spaghetti squash is getting ready!
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John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipes offerings appear here each week.
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“Tis an ill cook that cannot lick his own fingers.” William Shakespeare, Romeo and Juliet
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Shishito peppers are here and they are great. Our favorite way to fix them is to fry them in a lightly oiled skillet or slightly char them on the grill, salt and eat them. Cooked, they can be added to any vegetable dish or salad.
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Fairy tale and Japanese eggplants are grilling stars too. Oil them up and go for it. You can slice and grill the globe eggplants too.
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For grilled or fried globe eggplant:
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Dip in corn meal or flour to get a nice crust
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Add your favorite spice mix, like Cajun or Italian
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Put feta, parsley and lemon juice on top
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Add you favorite vinaigrette
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Add fresh herbs of your choice. We like thyme, fresh oregano and basil.
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Just about any spice works. One of the best things about cooking is seeing what happens when you add ingredients to your dish or if you leave something out that you don’t like. This is usually an interesting thing to do, but don’t be too sad if you create an abomination.
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Our summer cover crop cocktail is growing up nicely, Above you see japanese millet, sorghum sudan grass, oats, sunflowers and clay and iron peas. This gets turned into the soil in early September and feeds the soil microbes which in turn feed our veggies and flowers. About of a third of the farm gets this every year.
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Love the flowers. Honor the vegetables. Let the weeds go!
Your farmers, Vanessa and Alex
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