Entering the Lean Season
We’ve got a new summer green for you at the farm stand this week: Malabar spinach! This tropical plant (pictured above) isn’t a true spinach but rather the succulent leaves have a similar mild flavor. The leaves and shoots of Malabar spinach can be eaten cooked or raw. For a raw preparation, Farmer Alex recommends using it like a lettuce wrap or taco shell. If you’d like to enjoy the greens cooked, you can use them just as you would chard or spinach leaves. Make sure to stop by the farm stand to try some!
The shade cloth on the high tunnel has been immensely helpful for our crops that are more sensitive to the intense heat and sun of summer. We planted a round of pole beans in the high tunnel last week that will hopefully benefit from the presence of the shade cloth. The pole bean variety we planted is called Bai Bu Lao. When harvested young, this variety resembles a tender green bean. If left to mature, Bai Bu Lao begins to flatten out and resemble a Romano bean. We can’t wait to share them with you!
We are entering what we like to call our “lean season”. The ongoing hot and dry weather pattern is incredibly challenging for a young farm. Instead of expending all of our time and energy into keeping the whole farm in production mode, we’re beginning preparations for fall. One major way we’re doing this is to plant several of our vacant rows with cover crops. This will allow us to nurture the soil before it is replanted in the fall season. And, it gives us plenty of time to dream up a delicious fall crop plan!
In Season at the Farm Stand: Malabar Spinach, Egyptian Spinach, Italian & Asian Eggplants, Jalapenos, Fresno Peppers, Cayenne Peppers, Criolla Sella Peppers, Sweet Peppers, Okra, Armenian Cucumbers, Bitter Melon, Zucchini, Tomatillos, Long Beans, Delicata Squash, Spaghetti Squash, Cherry Tomatoes, and Basil.
