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Harvesting Summer Crops

July 4th, 2024

We’re entering the high summer season on the farm! All of our lingering spring crops like tomatoes and leeks have made their way out of season in order to make way for new summer varietals. You’ll notice that our offerings at the Farm Stand this month and next won’t change too much as everything we’re growing and harvesting needs to be able to withstand the high heat and humidity. This is where our storage crops like onions and butternut squash come in handy to help lend more delicious diversity! Make sure to come see us at the Farm Stand on Saturdays from 9am-12pm to ask about our favorite summer crops and how we like to enjoy them.

Korean melons are back in season at the Farm Stand! This melon variety is much smaller in size compared to a watermelon and has an oblong shape. It is bright yellow in color with longitudinal white stripes. Both the skin and flesh of Korean melons is edible and has a moderately sweet, almost pear-like flavor. We love snacking on them fresh, especially when they’re cold! They’re also great blended with some yogurt and fresh mint for a cooling summer smoothie or paired with cucumber, pickled onions, and fresh herbs for a quick salad.

Even though our cool season greens are out of season, we’ll have plenty of leafy summer greens for you to choose from over the next couple of months! Next week we’ll be making the first harvest of roselle leaves. The tart, lemony flavor of roselle leaves is unique and refreshing. These tangy leaves can be enjoyed raw in salads or as part of a stir-fry or sauté. Make sure to look for roselle leaves at the Farm Stand next weekend! 

Upcoming Farm Events: 

  • Next Farmers Market: Saturday, July 6th from 9am-12pm (open to the public) – note new summer hours!

Currently in Season at the Farm Stand: Korean Melon, Watermelon, Malabar Spinach, Okra, Long Beans, Bitter Melon, Striped Armenian Cucumbers, Cucumbers, Shishito Peppers, Assorted Sweet Peppers, Assorted Hot Peppers, Italian Eggplant, Asian Eggplant, Zucchini, Tromboncino Squash, Butternuts, Onions, Basil, and Cut Flowers.


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