Yep, the first week of summer was big one for us on the farm: Seeding, weeding, transplanting and lots of harvesting. We are getting into the flow of the season. We are tired at the end of the day and ready for a break at the end of the week, though it's rewarding to see the progress that we have made. You can see likely see the progress yourself as you drive past our farms along the Diagonal or on Spine Rd.
The rows of food are visible and the land of flowers is forming. June flowers grow into the amazing food we so cherish these blooms. We spotted our first summer squash growing and harvested the very first tomato out of our high tunnel. The abundance of summer food is right around the corner.
We hope you have been enjoying all of the great food so far. This season many local farms have seen growth that was unexpected at the beginning of the year. We appreciate your patience as we work to iron out the last few wrinkles in our system. It is our goal to make sure your experience with us and our partner Harvie, are the best possible.
Add ons
This week our mushrooms will Black Trumpets for the exotic variety and Oyster for the standard.
This week we are excited to start offering fresh flour from our friend Michelle at Freshly Milled Flours. Michelle if filling in a critical missing link of local agriculture. With a local miller, local farmers can grow more heirloom grains to feed local people. This week you will see 2.5# bags of fresh Rouge De Bordeaux Wholegrain Flour that you can add to your share. We will be rotating the different varieties of flour the Michelle will mill for us throughout the season. It is time to make some amazing baked goods.
Remember we have Fair Farm Eggs, Local Pasta, and our own creamed honey.
Eat well and stay healthy.
Michael
