Hello! Welcome to Week 10; we are nearly half way through the season!
Lots happening during this hot week on the farm! Peppers and eggplants are beginning to trickle in, storage onion and shallot harvesting and curing will begin soon, and our grain corn and popcorn has started tasseling. We look forward to many bowls of polenta this winter!
It has been a really trying week for various mechanical aspects of the farm, the biggest of which is our irrigation pump that has been broken due to a tree falling on it. Send some good vibes that I can fix it ASAP as it will greatly reduce the work that it takes to keep the farm well watered. Farming is definitely not a 9-5 job and our crew has had to put in 12 hour days to make sure we have enough planted to have a diversity of veggies through the winter.
It is also definitely the peak of squash season! We have really been enjoying this recipe for Jammy Summer Squash Pasta with Basil.
We are approaching tomato preservation season! If you are interested in a case of tomato seconds, please let me know so I can list them when they become available.
FRIDAY PICK UP MEMBERS:
If you have ordered tomatoes, they will be under the canopy next to the walk in. Please pick them up there. They will not be in your bags as we refuse to store tomatoes below 50 degrees as it adversely effects the flavor that we work so hard to achieve. There are several signs in the walk in and beside the canopy to remind you.
THURSDAY SEATTLE DOWNTOWN PICK UP MEMBERS:
Please pick up your tomatoes from the trays on the table next to your bags. They will not be in your bags due to transportation issues. This way, you can arrange your tomatoes so they won't get squashed as you transport them home.
