Farm Happenings at Meadowlark Community Farm
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Summer Share: Week 6

Posted on July 4th, 2020 by Lauren and Craig Kreutzer

Good morning, and happy 4th of July! 

We have had another full, sweaty week. The second succession of carrots enjoyed a thorough hand weeding, and Craig spent some time cultivating and cleaning up the fields. Sweet corn is way past knee high and beginning to tassel. Planting continues, with more fall crops planted and more on the list for today. We're starting to seed fall roots and will be transplanting head lettuces, fall celery, and our final succession of summer squash and zucchini.

Harvest has shifted from strawberry picking to peas. Sugar snap peas are plentiful, and snow peas are just beginning. Despite the heat, our 3rd and 4th successions of broccoli are thriving. (We'll be making our favorite broccoli slaw soon.) Cucumbers, summer squash, and zucchini are loving the heat. We have already been enjoying two of our favorite zucchini recipes: Baked Parmesan Zucchini and Tuna Melt Zucchini Casserole.(I like to add a mix of whatever fresh herbs I have on hand to the tuna melt dish - parsley, dill, and oregano are all lovely!) Upcoming new veggies - mini cabbages, summer carrots, cippolini onions, shelling peas, celery, and new potatoes are all on the horizon.

Hidden Valley Mushrooms has a diverse array of mushrooms available for purchase as an extra this week: fresh white button, shiitake, crimini, portobello, and oyster mushrooms, dry mushrooms (great in soups, casseroles, chili, and gravy), mushroom powder (for adding to sauces and smoothies), mushroom rubb (contains white button mushroom powder & spices - great on fish, chicken, pork, beef & venison!) and pickled mushrooms (for pasta salad, relish trays, cocktails, and sandwiches). Last month, we made some amazing mushroom gravy with the fresh potobello and crimini, and turned the leftover gravy (along with some of the dried mushrooms) into stroganoff. The dried mushrooms were just as delicious as the fresh.

Stay cool! 

Your Farmers,
Craig and Lauren