Early August is a time of transition for us on the farm- it's when we shift our energy from planting to primarily harvesting, and we're astounded daily by the bounty that surrounds us. Our arms and backs are getting stronger and morale is high as we relish in the beauty of all this good food. We're bringing in hundreds of pounds of tomatoes, cucumbers, onions, green beans, and peppers every harvest day, so take advantage of the bulk options while you can!
We're also hiring for our fall harvest crew, since some of our teammates are teachers or students and will soon be heading back to school. If you or someone you know would like to be part of a fun and hardworking crew, please visit our employment page for details or help us spread the word!
If there's one food that goes with nearly all other foods, Alliums must be it. Onions and garlic are at the base of just about every delicious meal. When I'm at a loss for what to cook, I instinctively reach for an onion and a few garlic cloves to get started and then figure the rest out from there. Or I reach for fresh green scallions to round out my quick weeknight veggie stir fry or frittata.
Our crop of fresh onions is especially beautiful this year and they're incredibly sweet and are excellent when caramelized. We've grown a gorgeous crop of storage onions this year, too. When it's dry and hot for a stretch of days, we can pull the onions and lay them on the surface to cure. Their green tops dry down and their skins turn a golden orange color. Because of the recent rains, we did have to clear some space in the greenhouse for curing, but now we're at the stage of cleaning and boxing up for long term storage. It's so exciting to put pallets full of onions into storage, knowing we'll have this important staple food for months to come!
