Maximizing Growing Space in the High Tunnels

harvestgreenld
Jul 17
2 min read

July 17th, 2025

It has been a rainy summer on the farm! Though a moderate amount of rainfall can be helpful for our crops, too much can suffocate the roots and make plants more susceptible to diseases. This has been especially true for our crops in the Cucurbit family like zucchini, squashes, melons, and cucumbers. So, we are taking advantage of our high tunnels and planting any remaining successions of these varietals in this covered space. By utilizing our tunnels to their maximum capacity, we are able to keep providing a diverse array of vegetables during this otherwise difficult growing season in Texas. You can check out our high tunnels in person on our next Farm Tour on Saturday, July 26th from 10-11am (sign up here).

Have you had a chance to make it out to our Farm Stand recently? Every Saturday we sell our organic produce at our Farm Stand from 9am-noon. There are many benefits to buying locally grown produce that go beyond supporting the local community. It is grown in its proper season and allowed to ripen naturally which often translates to higher nutritional value and better flavor as it is not picked prematurely in order to be shipped long distances and have a longer shelf life. Since small farms (like us!) typically grow a more diverse range of produce, it means you have the opportunity to become more creative in the kitchen as you find ways to enjoy what is seasonally available. Curious what’s in season this week? Scroll down to the bottom of the post!

Upcoming Farm Events:

Next Farmers Market: Saturday, July 19th from 9am-12pm (open to the public)
Meet the Farm Tour: Saturday, July 26th from 10-11am (open to the public, get tickets here)
Lettuce Slide - Slip-n-Slide at the Farmers Market: Saturday, July 26th from 10-12pm (more details here)

Currently in Season: Peppers (Thai, banana, shishito, jalapeno, poblano, and bell), Zucchini, Yellow Squash, Cucumbers, Eggplant, Okra, Basil, Fresh Loofah, Long Beans, Malabar Spinach, Roselle Greens, Bitter Melon, and Butternut Squash