It's cooling down enough that greens are coming back in style! We strive to grow what greens we can all summer but during the high heat of July and August quantity, quality and variety all drop to some extent. But now, though we are still experiencing fairly high temperatures, the evenings are cooling down enough for the greens to thrive. We've been devouring some amazing stir fry greens and arugula this week and can't wait to share them with you!
More apple varieties are ripening so we should be able to harvest more for you this week. Again, don't ask me the varieties. We lost our map. We just keep testing different trees to see which ones are ready to harvest. Obviously we are not professional orchardists. And no, you won't find a perfect looking, Eve-tempting apple from our trees. Given the subsequent curse and our disdain for chemical pesticides, they aren't perfect but they are delicious!
Lots and Lots of Long Beans!
Have you tried the long beans? They're amazing and suddenly extremely prolific. The yard long name is a bit of an exaggeration but they're every bit of a foot long for sure! They're an Asian bean that we got hooked on while living in China and since they originate from a completely different continent than the traditional green bean, their genetics and thus disease, pest and weather tolerance are also different. This helps us diversify our crops and reduce the risk of complete crop failure. So, the green beans, while producing some haven't been performing the best this summer, the long beans are outperforming them and providing some much needed beans. Still not sold, check out this guy's glowing review of long beans. Give them a try!
Have you tried the Fresh Milled Flour yet?
- Stone Milled
- Unbleached, unenriched, contains no additives
- Has not been pasteurized, heat treated or oxidized
- Milled from certified organic grains
- Grown in Sweet Springs, MO by Greg Guier at 180 Farms 70 miles from the mill
- Is high extraction flour at 80% - this means that it lives between the world of whole wheat and refined flour.
- We only sift off the largest 20% of bran and the rest of the germ and bran is ground into the flour very finely. This results in a high performing and flavorful flour using traditional milling methods.
