As growers, we take on risks every single growing season. From the weather, to the pests, to the unexpected, risk is all around us threatening to take our crops at any turn. In spite of this, we press on and persevere, living in the hope that the fruits of our labors will yield food that is both delicious and abundant.
Sometimes things go as planned, sometimes there are failures, and sometimes our expectations are exceeded. This past week while doing a crop walk, I discovered some fails that made me feel frustrated and anxious. Our winter squash yields are going to be low this year, and the silk worms seem to have taken an interest in our upcoming planting of sweet corn. I know what our members love, and I feel personally responsible when something that people wait all year for is in short supply. In grower circles, this feeling is known as soul-crushing. To avoid being overwhelmed by the soul crush, we grow a wide range of crops. That way, if we lose something, there are plenty of other fruits and veggies to lean on. Diversity builds resilience on the farm.
This brings us to the mighty leek. First off, it is a vegetable that nourishes a healthy sense of humor. Any one who comes to our market stand and says that they "would like to take a leek" knows just how funny I think leeks can be. Jokes aside though, this is one crop that has exceeded our expectations three seasons running. We made some improvements to our planting technique which have resulted in some of the longest, most luxurious leeks we've ever grown. Okay, so they may not be as sweet as a Delicata squash, but they do have nice appeal for anyone who enjoys cooking. Sautéed and curried, baked into a savory pie, creamed on toast, blended into soup with potatoes, or braised and mixed with crispy bacon, leeks can move in many directions, all of which are delicious. Our leeks are spectacular and abundant, and this helps me focus on a glass-half full attitude with regard to growing your food. If you haven't tried them yet, make sure you take advantage while they are available. Soup season lies ahead, and that means ... it's time to take a leek 
!
On that note, enjoy your goodies this week and welcome to autumn.
Your farmer,
Danielle
