It's that transition time of late August - mornings are misty, skies are blue, nights are cool, and the crickets are chirping at top volume announcing the coming fall. We're wrapping up cucumber harvest, watermelons are ripening, we're putting fields to bed for the season with cover crops, and winter squash harvest will soon begin. We're soaking summer in as fully as we can these days, relishing in each moment that allows to step outside barefoot without extra layers and go swimming in the river after work. We savor each juicy watermelon and tomato, sweet sweet peppers, and cool cucumbers. We're doing our best to preserve the harvest, stocking our freezer and cupboards for winter.
Speaking of watermelon - our crop is so sweet, juicy, and plentiful this year! When was the last time you ate your watermelon like a kid on summer vacation - barefoot, outside, the juices dripping down to your elbows, spitting the seeds out afterwards just for fun? If that's not quite your style, have you tried harnessing the flavors with arugula, feta, and mint in a salad like this one?
Enjoy!
