We're relishing the last of our spring crops on the farm in these weeks, just before they're gone until the cool weather returns, and all the while we're planting the last of our fall crops. It's a busy time of year, and we're currently looking forward to these crops (though we love them) to drop off our harvest list and give us a little more time to make sure everything is growing well for the rest of the season. Before we know it, the full rush of summer fruits (zucchini, cucumbers, tomatoes, peppers and eggplants) will be here, and instead of tempting fate and trying to grow cool weather drops in the heat, we let them go and turn our attention to the crops of the season.
Our photo this week is a peek into our CSA packing process, after a busy harvest getting everything in form the field, washed and counted, we line boxes up and pack them assembly line style, with one person building boxes with labels, two people packing boxes (one packs the first half of the items in each box, and one the second) and one to double check that it's right! They then go into our walk-in cooler for pick up or out for delivery to drop spots. It's a busy process that requires a lot of focus, but we work hard with our team to be meticulous and have double checks so that each customized box gets what it needs.
This week we've got just about the last of the peas and spinach, for those of you who want one more taste. We've also got a flush of summer broccolini (the best) as our second planting comes to maturity and we're still harvesting from the first. Broccolini is great at giving us consistent bunches, but we have to time it right to get enough at once for our full CSA membership, and this is the week!
Our first full cucumber planting is still producing generously, and so are our early season cherry tomatoes, so we're also excited to have more to share with you this week. We're waiting patiently to have more zucchini to share, but the frost last week took a toll on the plants and though they were growing rapidly, they've taken a little time to bounce back. Soon we'll have more than we need.
We've also got a special green garlic treat, the first of our fully formed garlic heads. Green garlic is fantastic, as you can use the stalk like a leek, and you don't have to peel any cloves, just slice through the garlic, remove any tough outer layers, and chop away. Here's a great explanation of all the many forms of garlic, and some recipe ideas! In a couple weeks we'll be pulling our garlic plants and laying them out to cure so we can enjoy them all season and into the winter.
We hope you're enjoying some cool veggies and easy meals as the heat arrives, and finding some water for a nice dip!
Your farmers,
Ashley, Caleb and the Sungrounded Crew
