Preparing to Harvest Spaghetti Squash and Phasing out Spring Crops
We’re almost ready to make our first spaghetti squash harvest! These squashes are ready for harvest once their skin turns yellow and has toughened up enough to pass the thumbnail test. This is a simple process that involves pressing your thumbnail against the skin of the squash. If it leaves a dent, the squash isn’t ready for harvest. Once harvested, we’ll be curing our spaghetti squashes in the greenhouse to allow their skins to toughen further and prepare them for storage. We can’t wait to pair them with some of our tomatoes!
As we transition from spring to summer on the farm, we’ll be gradually phasing out our remaining spring crops. The first of these to make their way out of season will be our collard greens, beets, and green garlic. Make sure to stock up on what we have left at the Farm Stand because you won’t see these again until winter/spring. Luckily, we have plenty of summer veggies to take their place like our tomatoes, cucumbers, peppers, and squashes!
Remember the artichoke seeds that we soaked and planted at the beginning of the year? You can see what the plants look like now in the photo below! Since this is an experimental crop, we have them planted in a small section of one of our beds. Our hope is to see them begin flowering soon as these plants have a tendency to go dormant in very hot temperatures. Even if we aren’t able to harvest any artichokes, this has been an insightful experiment from which we’ve been able to glean knowledge for future plantings!
In Season at the Farm Stand: Slicing Tomatoes, Cherry Tomatoes, Cucumbers, Purple Bell Peppers, Banana Peppers, Zucchini, Yellow Squash, Leeks, Onions, Celery, Kale, Carrots, Beets (last chance), and Green Garlic (last chance).
