Harvesting Long Beans and Farm Tour this Saturday
Remember the baby long beans we shared last week? The vines are now covered in mature beans! We’re harvesting both red and green varieties of these lengthy beans. Long beans are best enjoyed cooked and can be stir-fried, steamed, or sautéed. Our personal favorite preparation is to braise them in a coconut milk broth flavored with garlic, ginger, and chilis. Make sure to come to our Farm Tour this Saturday (June 17th) at 10:30am so you can see these fascinating beans on the vine and take home a bunch to try!
We’re just a week or two away from making our first harvest of cucamelons! Also called Mexican Sour Gherkins, cucamelons (pictured above) produce small grape-sized fruits that resemble tiny watermelons. They have a tangy cucumber flavor with hints of lime and are perfect for summer snacking. Similar to cucumbers, they grow in a vining habit that requires the support of a trellis. We’re incredibly excited about this crop and can’t wait to share them with you!
We’ve reached a bit of a lull on the farm as we phase out all of our remaining spring crops to make way for high summer varietals. Celery, celeriac, and spaghetti squash have already made their way out of season and this will be the last week you’ll be able to enjoy kale. While our offerings might be on the lean side over the next couple of weeks, we’ll soon be harvesting the first okra, cucamelons, and Korean melons of the season with hot peppers, watermelons, tromboncino squash, and summer greens coming in the next month!
In Season at the Farm Stand: Cherry Tomatoes (limited), Slicing Tomatoes, Onions, Eggplant, Sweet Peppers, Banana Peppers, Long Beans, Kale (last week!), Summer Squashes, Leeks, Pickling Cucumbers, and Cut Flower Bouquets (limited and only on Saturdays).
