Enjoying Summer Veggies and Preparing for Fall
AUGUST 16th, 2022
Have you been enjoying our summer produce? Since we know how tough it can be to find recipe inspiration, especially at this point in the season, each of our farm team members wanted to share a recent meal they made with veggies from the farm. We hope you try them out!
Farmer Nathan made the classic French dish ratatouille with eggplant, zucchini, and tomatoes he canned earlier in the summer from the farm. He enjoyed it with some garlic toast.
Farmer Nick roasted eggplant with za’atar seasoning and served it with loads of fresh mint and a lemon honey yogurt sauce.
Farmer Bethany whipped up some eggplant tacos and served them with a relish made of black beans, corn, and peppers.
Farmer Daphne steamed amaranth greens and Malabar spinach and served it alongside grilled salmon.
As much as we’ve been enjoying all of the summer produce, we’re also eagerly looking forward to fall. We’re excited to share that we seeded the first fall crops in the greenhouse last week! We planted kale, chard, mustard greens, and onions. Since it’s still quite warm, the top of the greenhouse is covered with a shade cloth that will help reduce the sun exposure and temperature for our seedlings. As you can see in the photo above, some of the seeds are already germinating!
Remember the High Velocity Farming (HVF) system we implemented last fall? We’re preparing to transition the first two rows closest to our post-harvest area (shown above) back to this system. The goal is to plant these rows with quick-maturing crops that will produce high yields and consistent harvests. This will allow us to move more food into our local food system via our farm stand, Vegetable Share, and local chefs and restaurants. We plan on sowing seeds directly for both radishes and arugula in these beds. Once they germinate, they will take just over a month until they are ready for harvest!
Currently in Season at the Farm Stand: Sweet and Hot Peppers, Cucumbers, Italian and Asian Eggplants, Long Beans, Zucchini, Tromboncino, Okra, Roselle Greens, Malabar Spinach, Sweet Potato Greens, Bitter Melon, Korean Melon, Kajari Melon, Cantaloupe, and Basil.
