Harvesting Sunburst Squash and Planting Luffa
July 7th, 2021
Summer squash will be returning to the farm stand this weekend in the form of these beautiful Sunburst patty pan squash! This variety is a buttery shade of yellow with a spot of dark green on the blossom end. Just like the Patisson Golden Marbre Scallop we grew earlier in the year, the Sunburst has tender flesh that is mildly sweet. These squashes can be stuffed and baked or chopped and used in place of any recipe calling for summer squash. You’ll be able to pick up these beautiful squashes at the farm stand this Saturday from 10am to noon.
After much anticipation, our sweet pepper varieties are starting to mature which means we should be able to begin harvesting this week or next, weather permitting. Though sweet peppers can be eaten green, leaving them on the plant to fully mature allows them to develop their addictively sweet flavor. Here are the varieties we have planted: Jimmy Nardello (a long and thin red Italian frying pepper that is sweet and almost fruity in flavor), Escamillo (a yellow Italian frying pepper with a super sweet flavor), and Carmen (a red Italian frying pepper similar in shape and flavor to the Escamillo).
Planting has been a game of strategy lately as we try to dodge the rain. Amidst the dry moments over the past couple of weeks, we were able to transplant and trellis a summer succession of cucumbers and luffa. Luffa (commonly spelled “loofah”) is a member of the Cucurbit family along with squash and cucumbers. Luffa is most commonly used as a sponge but it can also be eaten if harvested young. When a luffa is allowed to fully ripen and dry out on the vine, the flesh will disappear leaving the fibrous “skeleton” which is then used as a natural sponge.
If you’ve ever wanted to get involved with the farm, we have the perfect opportunity for you: volunteering! If you’re interested in volunteering some of your time helping the team out with basic farm tasks, email us at JordanRanch@agmenity.com.
