Every year there is a moment when I go from feeling generally on top of things, to feeling like the farm is a speeding train that has passed me by and I am running to catch up. And of course I can’t catch up. That moment happened about mid June. It got hot and everything started growing with wild abandon, not least of all the weeds. It is a stressful out of control sort of feeling, but it is also familiar. This is what summer is like. The trick is finding a balance. Just enough stress to get you motivated, not so much that you want to curl up in a ball on the ground and cry. And even though my superstitious self is nervous saying this, I think this may be one of the most on-top-of-things years we’ve ever had.
Just keep planting
Summer planting is almost done! This week the final planting of tomatoes and peppers went into the ground. We will still plant more eggplant and melons, late season summer squash, and I am trying some pole beans this year. Next week I’ll start seeding fall crops like cabbage and broccoli in the greenhouse.
Eat like a farmer: Zucchini Fritters
There has been a lot of squash and zucchini in the shares, hopefully it hasn’t been overwhelming. A couple nights ago for dinner we had these delicious zucchini fritters. I doubled the recipe and added basil and onion and served them with yogurt drop biscuits.
Keep basil fresh
The best way to store basil so that it stays fresh is to treat it like cut flowers. Trim the base of stems and put the basil in a jar of water on the counter.
Small Shares
- Heirloom tomato
- Squash and Zucchini
- Yellow Onion
- Carrots
- Red Potatoes
- Basil
Full Shares
- Slicing tomato
- Cherry tomatoes
- Squash and Zucchini
- Yellow Onion
- Carrots
- Beets
- Red Potatoes
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