You’d be hard pressed to find a farmer who curses the rain. Rain is a gift from hands more powerful than ours. And fresh water is such a precious commodity when scarcity limits its use. However, in abundance, perpetually damp conditions usher in disease, fungus, and often increased pest pressures. You may have noticed more mosquitoes in some areas recently. We have noticed other nefarious critters whose populations remain unchecked by predatory insects despite our planting beneficial plants to attract them. I have included some graphic pictures below that offer a glimpse of the effects of all the damp conditions on the farm. We still expect some dry hot weather to come soon. The next round of tomatoes and squash are set to begin fruiting over the next couple weeks. You’ll see that this week the determinate tomato varieties have lost their urgency to produce so we will be composting their remains soon. We still have some fun surprises in store this Summer. And if the rain sticks with us, we’ll have rice by Fall. (Just joking! – I hope.)
On the pasture side of things, the rain is always a blessing. Grasses are lush all over the farm and the livestock are happy. The rabbits and hogs are thoroughly enjoying the cooler than normal temperatures. And frankly, the cool night-time temperatures are wonderfully soothing to me too.
We’re moving out more winter squash this week because the high humidity has caused soft spots on many of them in storage. You get the good ones, I’ll eat the bad ones. You should see Baby Blue Hubbard, Delicata, or Acorn this week. Butternuts and more Acorn next week. Beans are making a brief return this week too! Thanks for shouldering the weight of the rain with us this summer. We’ll see drier work days soon!
Meat CSA: (call us on Monday by noon for any additional a la carte orders: 229-641-2081 – web orders click here)
Ground Lamb – (2.5lb) Our ground lamb is rich in flavor and great on the outdoor grill, stove top, or George Foreman grill.
Gourmet Sausage – (1 package) Jim Snyder’s artisan creations. Love ’em!
Pasture Raised Eggs:
Beautiful brown eggs from our own lovely ladies that range freely on certified organic pasture. The eggs are washed, candled and graded fresh for you each week. (Wanna add eggs to your order this week? Please email me or call our office today: 229-641-2081)
Certified Organic Vegetables:
Garlic – one head of Inchelium Red softneck garlic, an heirloom variety we know you’ll enjoy.
Tomatoes OR Okra – Mixed varieties of tomatoes OR mixed Red and Green Okra.
Winter Squash – Delicata (like last week), Acorn, or Baby Blue Hubbard. Most of you will receive the Hubbard this week – So here is a great recipe for a delicious soup! CLICK HERE.
Baby Cabbage – Here’s the sumptuous tip of the week. Take these baby cabbage(s) and wrap them in bacon and then tin foil. Then either through them in a fire or an oven for a reasonable enough length of time to fully cook the bacon and steam out the cabbage. Split into equitable shares for your guests and enjoy!
Beans – Provider Bush Beans. Just a half pound to share as a small side dish.
Basil! – Caprese salads with Jay’s cheese are a summer favorite of mine. Pesto all around! CLICK HERE FOR AN EASY PESTO RECIPE
Sweet Vidalia Onions – Purples and Yellows – still coming to you sweet and strong!
Squash OR Cucumbers – Somewhat less productive this week due to weather and disease in the fields. We have more plants coming on soon.
Eggplant OR Peppers – Several different varieties of Eggplant, almost too many to name – but the take away message is the long skinny purple Asian eggplants have a tender skin that you can usually eat without peeling. The white thin eggplants and the fatter more traditional looking ones, regardless of the color are usually peeled at some point during or after cooking. If you receive a big guy this week, try this recipe for “Babaganoush” The peppers you receive this week are still the early pickings that will help ensure robust plant growth over the months ahead. These are Carmen and Cow Horn peppers and the next time you see them they’ll have red tints in them – grown specially for roasting!
FIGS: Not in all locations, but the ones we miss we’ll get back to next week.