Harvesting the First Tomatoes and Cucumbers of the Season
As more of our warm weather crops come back into season, we’ll begin to see our spring veggies slowly make their way out. We encourage you to get your fill of lettuce this week as it will most likely be its last for a while. Our leafy greens like collards, kale, and chard won’t be in season much longer either. The good news is that you can now pick up our cut-flower bouquets at the self-serve farm stand throughout the week and we have not one but three new veggies for you! Here’s what came back into season this week:
- Cherry Tomatoes – We’re harvesting a mix of cherry tomatoes from both our high tunnel and field tomato plants. We can personally attest to their delicious sweetness and highly recommend picking up a pint or two from the farm stand! Once you get home, make sure to leave them out on your counter rather than putting them in the fridge for the best flavor and texture.
- Cucumbers – Whether you prefer snacking on your cucumbers or pickling them, we’ve got you covered! We’re harvesting both a pickling and a miniature English cucumber variety this week. Since cucumbers and tomatoes made their way into season in the exact same week, Farmer Alex recommends whipping up a chopped summer salad. Simply mix together chopped cherry tomatoes, cucumbers, and scallions (also in season!) along with some feta cheese and balsamic vinegar. Yum!
- Marvel of Venice Beans – Remember the heirloom beans we planted back in February? We harvested the first of them this week! They’re a pole bean variety called Marvel of Venice. It is an heirloom Italian wax bean with a delicate sweet flavor and meaty texture. We recommend enjoying these first beans of the season with a simple preparation: steam them until just tender and serve them with a drizzle of extra virgin olive oil and lemon juice.
In Season at the Farm Stand: Cucumbers, Cherry Tomatoes, Marvel of Venice Beans, Zucchini, Rainbow Carrots, Leeks, Scallions, Fennel, Kohlrabi, Beets, Romaine Lettuce, Swiss Chard, Kale, Collard Greens, Basil, Cilantro, Dill, and Fresh Cut Flower Bouquets
