Crop List: Cosmic Mix, Swiss Chard, Turnips, Bok Choy, Sorrel, Basil, maybe Tomatoes or Sugar Snap Peas
It feels like summer! And it's beginning to taste like it too! The Sugar Snaps are starting to come in. We cruised the row on Friday afternoon and picked a few handfuls with the crew. There were not many ripe ones yet. By Tuesday they should be looking good. Sugar Snaps plump up quick when they decide to do so. We have a lot of peas growing this year. A few crops of Sugar Snaps and some Shelling Peas that will be ready later. To me, fresh crunchy Sugar Snap is about as summery as it gets! The garden is taking a turn away from the early spring crops. The shares will start to get heavier as the produce gets bulkier.
Sorrel is an absolute favorite of mine, and it feels like a springtime flashback. It is one of the first perennials up every spring and we eat a lot of it! We planted a new crop this year, when the old stuff was already above ground...and covered in grass making it hard to harvest. The seeds that were planted in early May are ready now. Most years the sorrel that comes up in early spring is bolted, and no longer tender by the time we start shares. Having sorrel now is a treat. I can't speak highly enough of the Sorrel Cream Sauce as an easy introduction to this lemony delight. And yes! Kids love the sauce!
The summer squash are starting to set fruits. The sunflowers have flower buds and the garlic will begin drying down soon. The tomatoes are loaded and gradually turning red, yellow and orange. We may only have enough for one pick up location a night to get them this first week. The bounty will make it all the way around eventually...and we keep records to make sure all sites get the same amounts.
It seems this is the week the unirrigated grasses around the valley will turn brown. The sun is warm and there is no rain in the forecast as of now. The grasses stayed green for so long this year thanks to the consistent rain, but the dulling of the green vibrancy is apparent. I can still see snow on Taylor Mountain and in the Big Holes. There is also much more snow visible in the Tetons then usual at this time of the year. The wildflowers are astounding. I have not had much time to make it into the high country recently, but just observing the differences from the valley floor, there is a marked difference in the past 5 years or so. A perceptible shift to the heights of summer is happening. The most obvious difference is that I want to go swimming!
The garden loves this heat and many of the plants are growing inches overnight. We have been weeding with every spare moment we have. I am confident our energies are soon going to be consumed with harvesting as the garden starts to yield more and more!
Volunteer-If you (or someone you know!) is curious about high altitude gardening becoming a garden helper may be just right. We are only asking folks to commit to 1 morning a week for one month, that's 20-25 hours for one month! It feels really good to have volunteers back on the farm, we missed them!! Lunch and veggies are provided! Follow the link below to check it out!
Lunch this Week: Simple Summer Pasta with butter, garlic curls, turnips, Chard, sprinkled with lots of basil.
Recipe Ideas: Sorrel Cream Sauce, Sorrel Rice Noodle (add Bok choy!); Salmon with Turnips and Swiss Chard; Sugar Snaps with Basil and Lemon;
The coolers at your site are stocked with a selection of the beef and pork listed below. If you know you want something, please email me 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: Ground Beef
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Tenderloin, Spare Ribs, Neck Bones (make the real deal Ramen!) 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 10% off at the Farmer's Markets!
The Driggs Market: Fridays 9-1
JH Farmer's Market: Saturdays 8-12
The People's Market: Wednesdays 4-7
Questions? Comments? Recipes to share? firstname.lastname@example.org