July 17th– 26th

Dear Friends,

As I walk around the fields and start to take note of all the crops that are growing and starting to bear fruit I am excited for what is to come tomatoes, eggplant, watermelon. This year I feel as though I may finally be ready for all the canning and freezing I want to do. In the past I think I have always made 10 extra quarts of pickles, and easily 10 too few pints of salsa. As I try to enjoy all the vegetables while they are fresh, I also want to be prepared for the winter. Especially since the cost of groceries are steadily rising.

There are a few options when it comes to preserving food. One can dry, freeze or can their vegetables in a canning pot. Drying can be as simple as a hanging herbs somewhere in your house or using an electric dehydrator. Freezing would be the next level in preserving. Many things can be washed and go right into the freezer in bags or containers, while other crops need to be blanched before they can be frozen. Some use vacuum sealers to help keep freezer burn to a minimum and reduce the volume of what you are freezing. The last option, canning, takes a little more prep time, and some equipment (a large pot and jars) which can all be found at the grocery store or your favorite hardware store.

There are many books out there that can be used as a guide for putting up food, or how to store vegetables so they last longer, especially the fall storage crops like potatoes and winter squash. A couple that I use as a reference are Stocking Up by Carol Hupping and the Rodale institute, Putting Food By Ruth Herzberg, Beatrice Vaughan, and Janet Greene, and of course Ball Blue Book of preserving. This just scratches the surface of what is available. It is good to have a basic guide if you are a beginner so that you are properly processing all your food. Some crops are easier while others take a little more attention. I think it is important to say that if you have never tried to preserve your own food don’t be afraid to start, it is very easy and can be a great family or group activity. Nothing beats opening a can of tomatoes in the middle of winter and putting it in a hearty soup or taking spinach from the freezer to put into a pasta dish or a quiche. We encourage you to get the most out of your farm share and to eat local even in the winter!!

Thanks for your support

Your Farmers,

Meghan and Rob

WHAT’S NEW THIS WEEK

CORN This week is the first of many weeks of corn, thanks to our new system for planting. This first planting of corn is a variety that comes in early but has small ears. The plantings that will follow have much bigger ears. Enjoy

EGGPLANT This crop is just starting so the quantities will be low. We are moving into a new planting of squash and zucchini so we should start to see more of this crop.

U-PICK (see U-PICK board for amts. and location)

Hours: Mon.-Sun. daylight hours

Look at the U-pick boards for how, when and where to pick.

Beans: right now there are yellow, green and purple beans.

Flowers: It is great to come to the farm prepared with a container of water to bring home your bouquets and if you have an extra pair of scissors for cutting. Cut the flower stems that come off the main plant so they will keep growing.

Herbs: We are rich in basil right now, great time to make pesto !!

POTLUCK: On Saturday August 2 we will have this seasons first potluck. We hope you can all make it!! Come to the farm at 5 with a dish to share. If there are any musicians out there that would like to entertain us all during the potluck let us know!! We love live music.

Please bring a list of the ingredients in your dish for those with food allergies.

Thank you.

Your Farmers,

Meghan and Rob