July brings us a full field, bursting at its seams, and the beginning of the harvest rush. For the next few weeks, our field is the most full it gets all season. We are busy removing spring crops to sow fall crops, and summer crops are reaching harvest time. Since we farm on only about 1.5 acres, we make every space count. Some beds get mowed down and prepped just a few days before their following crop gets planted. We're careful to plan where this will work and where it won't, but it is really ideal when it does for full production possibility and also for maintaining our soil health by not leaving bare soil around to break down and erode.
Meanwhile our crops are relishing the long, warm days and doubling in size in no time at all. This week brings the first of our beautiful basil, and more heirloom tomatoes as they reach peak production. We also have the first Broccolini to offer, which is some of the best we've ever grown.
I'm also excited to share our green garlic with you, just before we start to harvest it to cure for garlic bulbs. Green garlic is extra special because you can eat not only the bulb, but also the stalk, like a leek. The list goes on-- our larger planting of snap peas in the field is also about to pop, so we've got more peas for you this week! We'll have peas available a few times in the coming weeks because their time is short and sweet, before the heat turns the plants to a crisp.
We hope you'r enjoying the warm days, and spending lots of time outside, perhaps by a river or lake.
All the best,
Ashley, Caleb and the Sungrounded Crew
