It sure has been another scorcher of a week... but farming continues nevertheless. This week the lambs were weened from their mamas and moved into a lovely pasture with protein heavy forage. The cows made their big trek from one side of the farm to the other. The pigs splashed around in their wallow to keep cool. The summer vegetables are still kicking, though the tomatoes are beginning to peter out. Each season there is a likely going to be a crop failure... this season it was the eggplants. They were attacked by flea beetles at the start of the season and didn't really have a chance. Next year we will be sure to cover the plants up with remay to protect them.
As the summer winds down we are looking ahead to fall by seeding and transplanting all kinds of good stuff for next season. Tons of cold hardy greens like kale, collards, mizuna, spinach and others are slowly getting planted. We've got root crops ready to go in the ground such as turnips, kohlrabi, beets and carrots, and soon we will harvest everyone's favorite root - sweet potatoes! There will also be plenty of winter squashes coming out of the fields too. The transition from summer to fall is lovely because of the cooler weather, but also because of the sweet new flavors that grace our taste buds.
What's in the veggie box:
Head Lettuce
Cucumbers
Beets
Bunching Onions
Sweet peppers
Specialty peppers
Fennel
Basil
Italian Greens
- Rendered Leaf Lard - from the farm, $8.50/pint (available to swap if you have a meat share)
- Microgreens from Greener Roots
- Raw Honey from Tennessee Artisan Honey
- Mushrooms from Henosis - shiitakes, oysters, lions mane, $10 for 1/2 lb
Recipes
