The heat is kicking some vegetables into high gear (and making others unhappy) but we are entering into the time of season when there are new, exciting vegetables every week. We've been feeling very grateful for the new well we had drilled in December because our old well would not have been able to keep up with the demand for irrigation that we have had the last 10 days. Wells are expensive (especially when they end up being 100' deeper than quoted) and not a particularly exciting purchase but it turns out it's worth it! Luckily, there seems to be some rain in the forecast this weekend.
Just as a 'heads up' for everyone's scheduling purposes, the summer share runs from the weeks of July 6th to September 28th, with the week of August 17th OFF. Also, you can always view the full schedule in your Harvie account. Fall shares then start on the week of October 5th.
I've had a few questions regarding the washing of the vegetables so I thought I would outline my practices / guidelines here. None of the vegetables should be considered 'washed and ready to eat'. From a food safety perspective, vegetables receiving that designation must be triple washed with a sanitizer in the water, which I do not do. I simply wash veggies to remove the worst of the field dirt and to remove the heat, which extends the shelf life. For vegetables that washing actually diminishes shelf life, I do not wash at all (this includes: herbs, beans, peas). So, in other words, you should wash all of your veggies as you would when purchasing from the grocery store.
Greens Add-on: Chard
Lettuce Add-on: Salad Mix
