Crop List: Cosmic Mix, Radish, Kale, Sage, Baby Carrots, Maybe Sugar Snaps, Tomatoes, Summer Squash and or Turnips
I have been looking around at the mountains and I am astounded by the amount of snow still in the high country. In many places they are just little pockets of snow, but they are hanging on for so much longer this year! For me, it is a concrete reminder of how cold June was. It feels odd that some things are just coming on this late in July, but how quickly my human brain forgets the trials of June. Jed was joking that we are lucky to have a garden this year. Even though he was smiling....I don't think he was really joking. While the arrival of warm weather felt a bit more on schedule this year, the very cold snaps were out of the ordinary. We hit 26 degrees on June 9 and 10th. Then we had 2 more nights of frost on the 20th and 21st. The warmest night in June was 49 degrees and most nights hovered in the low 40's. When we get frosts past the beginning of June they are usually light and quick, like 2018's 4th of July frost! It will hit 31 for a couple of hours close to dawn. Pockets of the garden will show a bit of frost damage and the plants bounce back. But the night it got to 26 it settled in early and stayed past dawn. It is a bit of a miracle the summer squash survived. Everything that survived made it because it was covered with row cover, little and close to the ground.
After the cold, came the hail. Which is completely normal for June in the Tetons. We did not get much hail this year, but enough to tell the story. We happened to take the row cover off of the summer squash the same day the storms came thru! Oh hindsight, you got me again. Look at your summer squash. Any brown "scabs" on the skin are from a piece of hail hitting it and causing damage to tender young fruits that had just set, before the storm. Plants can remind us of the weather history for a season. Cool right? Some of the Swiss Chard you received last week had some holes in the leaves, also hail damage. But it all still tastes great!
The squash plants are now huge, green and glorious. And weeded! They look amazing and will be setting lots more fruit in this heat. The squash, tomatoes and sugar snaps are starting to come in. We will be rotating them around the sites until we have enough to give them to everyone at once. We keep very careful records to make sure everyone gets equal amounts!
Workshare Lunch this week: Farm Curry over rice with kale, turnips, tomatoes, summer squash and sugar snap peas (on the Summer Squash Recipe page)
Recipe idea: Sage Tahini Salad dressing or Bread dip with sage
The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart
Pork Available: Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat
WASH YOUR VEGGIES!!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 20% off at the Farmer's Markets!
The People's Market: Wednesdays 4-7
The Driggs Market: Fridays 9-1
Jackson Saturday Market: Saturdays 8-12
Questions? Comments? Recipes to share? email@example.com