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Goodbye Spring, Hello Summer

6/26/2018

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It's hard to believe we've arrived at the end of June.  Week by week we've worked our way through spring, and we're well into summer.  The final planting of tomatoes is now in the field; we hope these will produce in September.  We're still harvesting some spring crops like snap peas, kale, and spinach, but many of the spring crops are fading fast.

We're able to turn our attention more fully to the big summer producers, summer squashes, green beans, sweet corn soon.  At the same time, we are just starting about a month of transplanting the fall broccoli, kale, brussels sprouts, cauliflower, and cabbage. A couple of plantings of these fall brassicas will go into the field each week until early August.

The weather continues to be challenging, rain every day all week last week.  With the dedication of the crew, we continue to get plantings into the ground on time, and we're mostly able to do all the work to keep up with the care of the crops.

We did discover the devastating Basil Downy Mildew in our field basil last week.  This disease has spores that drift in on the wind, sometimes over 100 miles, and this is the earliest we've ever been hit.  We'll keep the basil supply going as long as we can, and we do have a couple new tactics to test.

At markets:  Basil, make your frozen pesto now!  We've piles of: crunchy Cucumbers and Lettuce for your summer salads, sandwiches, and dips,  Summer Squash and Zucchini are great on the grill, especially when paired with Garlic Scapes, and Green Beans and Snap Peas are delicious raw or cooked.  See you at Market!

Jenni

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Roasted Fennel with Parmesan

6/14/2018

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4 Tab olive oil
4 fennel bulbs, cut horizontally into 1/3" thick slices, fronds 
         reserved
Salt & freshly ground pepper
1/3 cup freshly shredded Parmesan

Preheat oven to 375 degrees F.

Lightly oil the bottom of a 13x9x2 inch glass baking dish.  Arrange the fennel in the dish.  Sprinkle with salt & pepper, then with the Parmesan.  Drizzle with the oil.  Bake until fennel is fork tender and the top is golden brown, about 45 minutes.  Chop enough fennel fronds to equal 2 tablespoons, then sprinkle over the roasted fennel & serve.
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June, June, June

6/7/2018

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June is always crazy.  We're short handed this year (still hiring if anyone is interested!), and that has added to the intensity of June so far.  We are beginning to seed fall crops, transplanting and seeding summer crops, weeding and irrigating everything, preparing new beds, managing cover crops, along with lots of harvesting, packing, and now 4 markets a week.  This is why June is crazy; it has a unique place on the calendar as the month when we seem to be doing absolutely everything, and lots of each as well.  Later the field preparation, seeding, weeding, and cover crops will slow down.

Even with daily challenges and struggles to complete tasks that "should" have been straight forward and easy, we are getting so much accomplished.  The crew is two people short, and we're still getting all the transplants in the ground, crops harvested, and produce packed for market.

We've been excited to bring some beautiful Lettuce, fennel, and other early summer crops to market these last two weeks. The cooler weather this week should keep these crops in prime condition for the next several weeks.   Summer squash, beans, and peas are just around the corner.   Hope to see you at market!
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