- Spring Onions
- Fennel Bulb
- Garlic
- Broccoli: Broccoli Salad
- Eggplant: Curried Eggplant with Tomatoes and Basil
- Red Swiss Chard: Swiss Chard Tart
- Purple Snap Beans: Freezing Purple Beans
- Cucumbers: Adrienne’s Cucumber Salad
- Summer Squash: Gold/Green Zucchini, pattypan squash: Zucchini Cobbler, Japanese Zucchini and Onions
- Carrots
- Tomatoes
- Sweet Corn
Herb Shares: Basil, Rosemary, Dill, Thyme, Mint
New for Next Week: Dragon Tongue Beans, Celery
Yeah for sweet corn! I was raised eating fresh sweet corn and I don’t believe I’ll ever grow tired of the first sweet, tender ears of the season. The boys and interns enjoy grabbing a fresh ear in the field and munching it down raw for a quick shot of energy. I love to cut off the lone leftover ear of corn and add the kernels to another stir fry dish for its little bits of sweetness it adds.
The first variety of corn this year is Luscious, a bicolor corn that we transplanted into the garden the beginning of May. We have the biggest corn plot that we have ever grown this year, mostly due to the fact that the pigs are in full rotation in the back of the garden and that they properly fertilized this years corn plot by using that space to eat, act as pigs, and enjoy the sunshine last season. This animal rotation seems to work really well as the soil was loose, void of quack grass, and has shown to fertilize the corn well so that the leaves have a glorious green color. Other corn varieties to come are more Luscious, Silver Queen, and 2 heirloom varieties of popcorn for late fall/winter.
We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.
Special music this Friday, August 2nd 6-9pm with Jeff White.
Eat Well. Smile Often.
Your Farmer,
Heather