We have several different specialty herbs that will be available for you at the Farm Stand this weekend! In addition to the Italian basil that we’ve been harvesting for several weeks, we’ll have lemon basil, Thai basil, two different kinds of tulsi (or “holy basil”), and lemon balm. Lemon basil has a distinctly lemony flavor and scent that pairs well with summer fruits and makes a delicious pesto. Thai basil has a bolder flavor with more spice notes that is perfect for pairing with curries and stir-fries. Both tulsi basil varieties are great for making an aromatic and flavorful herbal tea and used either fresh or dried. Lemon balm has a citrusy and mint flavor that makes it a great substitute for mint. Use it to garnish desserts or infuse it into a refreshing batch of lemonade.

Our scallions are sizing up very well! This round is a variety called “White Spear” which is more heat tolerant and yields larger scallions. Though often mistakenly called “spring onions”, scallions are a specific type of onion cultivar that do not form a bulb at the root end. Spring onions are immature onions that are often picked during the spring in an effort to thin out onion plants and allow more room for the bulbs of the remaining onions to grow larger. Scallions have a mild oniony flavor that can be used in a multitude of recipes. You can expect them to make their way to the Farm Stand in early September!

In Season at the Farm Stand: Korean Melons, Okra, Eggplant, Zucchini, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Lemon Balm, Basil (Italian, Lemon, Thai, and Tulsi), Baby Butternuts, and Flower Bouquets and Stems

Our recent round of seeding in the greenhouse is showing beautiful germination! This round is made up of some crops that are currently already growing and being harvested in addition to some later summer varieties. Every season we typically plant multiple successions of the same crops in order to ensure a continuous supply throughout the season. This recent round included bunching onions, roselle, various herbs, zinnias, zucchini, cucumbers, and Korean melons. They have a couple more weeks to go in the greenhouse before we get them planted in the field!

Is there a more classic summer pairing than tomatoes and basil?! We currently have both in season at the Farm Stand for your summer recipes. We recommend trying a classic caprese salad or a fresh tomato basil sauce. If you want to preserve the flavor of summer, we highly recommend scooping up a few bunches of basil and making a large batch of pesto (recipe here). Pesto can easily be frozen for use throughout the year! We highly encourage you to take advantage of both of these items as tomato season is rapidly winding down due to the summer heat.

In Season at the Farm Stand: Cantaloupe, Watermelon, Cucumber, Long Beans, Okra, Eggplant, Tomatoes, Zucchini, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Cornito Peppers, Lunchbox Peppers, Carrots, Basil, and Flower Bouquets and Stems

Slicing tomatoes are back in season! As their name implies, these varieties are great for slicing up and enjoying fresh on salads, sandwiches, and burgers. Farmer Anna recommends pairing them with some of our green garlic, onions, and cilantro for a batch of salsa! We’re currently harvesting 5 different varieties: Caiman, Valencia, Lemon Boy, Indigo Rose, and Pink Boar. If you want to sample some of the tomato varieties we’re growing and learn more about their seasonality, make sure to come to our Farm Tour this Saturday, May 20th, at 10:30am! We hope to see you there!

Looking for something to pair with our tomatoes? How about some fresh herbs?! We’re harvesting fragrant cilantro, sweet basil, and purple basil, each of which will be available at the Farm Stand starting this weekend. We recommend layering some of our slicing tomatoes on a plate along with basil, mozzarella, olive oil, and salt for a classic caprese. Or, you could chop up some of our tomatoes and cucumbers and pair them with cilantro and onion for a super simple and fresh summer salad.

Our flower bouquets proved to be so popular last weekend that we sold out! Now that our flowers are really popping, we’ll have bouquets available in limited quantities during our Saturday Farm Stands from 9am-noon. Our bouquets are made from a mix of marigolds and zinnias grown here on the farm. One of Farmer Anna’s favorites this year is the “Queen Lime” zinnia variety that sports shades of pink and lime green. You can see one above!

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).

We’re harvesting some new hot pepper varieties for you this week: Cayenne and Criolla Sella. When fully mature, Cayenne (pictured below) is a bright red pepper with a neutral flavor and a medium heat that lingers on the tongue. They are perfect for drying and making crushed chili flakes or ground cayenne pepper. Criolla Sella (pictured above) is a small golden-orange pepper native to Bolivia. It has a rich and citrusy flavor with a medium heat level. It is great for adding to salsas or making your own hot sauce. You can now find them both at the farm stand!

Our basil row is quickly becoming one of our favorite spots on the farm! It is planted with four different basil varieties: Tulsi, Thai, Italian, and Opal. We’re growing the Tulsi, Thai, and Italian basils for culinary uses while the Opal basil is intended for cut flower arrangements. Each of these basils has a unique scent. Tulsi (pictured below) has a fruity scent with notes of mint and cloves while Thai has a distinctly potent anise scent. As for the Italian, it is sweet with faint hints of mint and cloves. Farmer Alex loves the tulsi basil and highly recommends using it to make tea. Or, you can make a simple syrup with any of our basils for use in summer mocktails and cocktails.

Over the past couple of weeks we’ve transplanted more rounds of zucchini, eggplant, and long beans in preparation for summer harvesting. Staggering multiple plantings of the same crop (called succession planting or successionalization) allows us to lengthen our harvest window and maintain more of a steady supply of produce throughout the season. Succession planting also helps in the event of any weather or pest related problems we might incur, like the super dry and hot weather pattern we’ve been in!

In Season at the Farm Stand: Watermelons, Eggplant, Okra, Egyptian Spinach, Cucumbers, Sweet Peppers, Hot Peppers, Zucchini, Scallions, Tomatillos, Carrots (limited), Beets, Delicata Squash, Spaghetti Squash, Tomatoes (limited), and Sunflower Bouquets

August 25th, 2021

We have an abundance of basil on the farm at the moment from lettuce leaf to lemon to Thai and Italian varieties. We’ll be offering larger “pesto-sized” bags of fresh basil at the farm stand so that you can enjoy this delicious culinary herb. But, if pesto isn’t your thing, you can always dry the basil for long term storage to use in your favorite recipes! Or, you can blend it with other dried herbs like mint for a delicious herbal tea blend. Here’s an article on a few different ways you can dry your herbs at home.

After fixing plenty of beneficial nitrogen to the soil, our cover crop of cowpeas in the high tunnel has been mown down. We’re leaving the plant matter in place so that it can double as “green manure” and a weed suppressant. This will help in the bed renovation process before this area can be planted with melons. We made sure to save plenty of seed from these cowpeas for sowing next year!

Moving over to our most recent succession of cowpeas outside of the high tunnel, they’re just beginning to flower! We have Lady Southern, Queen Anne, and Black Crowder cowpea varieties growing. We’ll be using this succession as both a food crop and cover crop. Our plan is to harvest the pods (and peas) fresh rather than dried. We’ll also be able to harvest the young greens of our cowpeas as a late summer/early fall leafy green option.

When I’m in need of some serious comfort food, I often want a savory carb sort of situation. Can you relate? Since I don’t eat dairy anymore, I had to start getting creative with my “cheesy” cravings and make something just as savory and satisfying. Enter cauliflower alfredo! It’s made mostly of steamed cauliflower and will satiate your comfort food craving while also providing you with a variety of vitamins and minerals.

There’s a certain comfort and stability in simplicity. When I come across new-to-me veggies like Yu Choy Sum, I employ simple cooking methods that allow me to fully experience their taste and texture. Considering the drop in temperature and blustery winds blowing in, I went with a simple miso-based soup to showcase this lovely, leafy green brassica. The steam from the soup gently wilts the greens so you can benefit from maximum flavor and nutrients. A grilled cheese would make the perfect companion to this soup.

As much as I love pasta, it can sometimes feel a little too heavy in the middle of summer. Spaghetti squash makes a great pasta stand-in that is both grain free and incredibly delicious. After being roasted the squash is scooped away from the skin and tossed with pesto, fresh tomatoes, and creamy cannellini beans.