Have you noticed how beautiful it's been the past few weeks? I don't know about you but it makes me just want to go UGH! and lay in the sun. In the image above you can see Bosco is not only enjoying this glorious weather, but he's also giving me the sign of approval of the germination rates in one of our new fields. He's really the one in charge...
As much as I'm enjoying the cool, breezy weather, the plants are loving it tenfold. The breeziness helps out a lot with pollination of certain crops as well as the cool weather. It can be very difficult to grow crops like tomatoes in the heat because when temperatures get too high the pistons of the flowers burst and prevent them from forming fruits. Sad... But since it's been so nice a cool lately we have loads of fruits on our tomato plants just waiting to ripen and get eaten by us (not the birds). Yay!
While enjoying the weather, the crew and I have been getting busy planting and prepping new fields for our upcoming season. Our next season starts the first week of January and we will be putting information out on Facebook and through email so keep and eye out. This season will be much longer and go through mid-April. If you have a share this season and wish to continue into the next season, make sure you go into your settings and turn on auto-renew. This will enable you to have first access to the next season's shares and you won't have to go through the fuss of re-signing up. Easy peasy.
Enough talk of the future, now let's back to the present. This week we're stepping up our game on greens and veggies and we'll have more mustard greens available, turnips, radishes and a few heads of bok choy. Our red carrots are starting to get big enough as well so we'll have a few bunches available this week also. Peppers are really coming in heavy this week and we have a few varieties available. We have our standard bell peppers as well as half pound bags of seasoning and scotch bonnet peppers. I must warn you all, the heat on the scotch bonnet peppers is not to be taken lightly, and if you're like me and a bit stubborn, this is not a challenge. The flavor is great, it's a bit similar to our seasoning peppers, but they definitely spice up a dish and it doesn't take much.
Enough rambling, time to get back to planting. We hope you all have a great week and make sure you spend some time outside!
(Side note...if you're looking for a fun way to spend your Saturday night and are interested in a delicious 6-course farm meal prepared by chefs Andy Thaldorf and Brian Wisbaur, make sure to RSVP to Nate for the slow down dinner this weekend (12/4)! These two do really great work together so I know it's gonna be a good one, I can feel it already...)
Elizabeth and the Farm Crew
