We are happy to report that Korean melons are back in season at the Farm Stand! These oblong yellow melons are a summer favorite on the farm. There’s nothing more refreshing after a hot day than an ice-cold wedge of melon! There’s no need to peel these melons as they have a very thin, edible skin. We recommend using them to make a batch of agua fresca to keep cool. Try this recipe as a guide and sub Korean melons for the cantaloupe that is called for. Or, try adding them to your next smoothie. 

During the hot summer months, we intentionally streamline our footprint by planting cover crops and placing tarps on sections of the farm to help with weed control. The use of clear tarps is called solarization. These tarps help trap solar heat and raise the temperature of the soil which kills weeds as well as harmful insects. The use of opaque black tarps is called occultation and works by blocking out light in order to prevent weeds from photosynthesizing. This eventually kills the weeds as well. Both of these methods are not only less time consuming than hand weeding, they’re a common no-till, organic method.  

In Season at the Farm Stand: Korean Melons, Okra, Eggplant, Zucchini, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil, and Flower Bouquets and Stems

It’s been a great season for our poblano peppers! These beautiful dark green peppers have a mild spice level with an earthy and smoky flavor that is more pronounced when roasted. Poblanos are great for stuffing, especially in chile relleno (recipe here). Farmer Chandler has been enjoying using them to make salsa verde. Simply roast poblanos whole along with onion, garlic, and a halved tomatillo. Blend with cilantro, lime juice, and salt and pepper to taste then enjoy with tortilla chips and tacos. You can find poblano peppers in the Grab-and-Go coolers. 

We are happy to report that our Korean melons will be ready for harvesting very soon! This variety is more of a personal sized melon due to its smaller size. It has vibrant yellow skin and crisp, juicy white flesh. Both the flesh and skin of Korean melons is edible which means there’s much less prep involved when it comes to cutting them. They make a refreshing salad paired with our cucumbers, basil, and some feta cheese. We should have them for you at the Farm Stand by next weekend! 

In Season at the Farm Stand: Cucumber, Okra, Eggplant, Zucchini, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Carrots, Basil, and Flower Bouquets and Stems

Looking for a little culinary inspiration when it comes to our summer produce? We love sharing recent favorite recipes during our Saturday Farm Stand from 9am-noon! Recently, we’ve been chopping up and blanching long beans to use in salads throughout the week. Farmer Chandler made a niçoise salad with long beans recently that was phenomenal! You can use this recipe as a guide and sub in long beans for the green beans. Even though it’s a simple preparation, we love roasting okra throughout the summer and enjoying it as a side dish, piling it on tacos, or pairing it with remoulade for an appetizer. We recommend trying this simple roasted okra recipe and changing up the seasonings to suit your tastes. 

While we can’t grow cool season greens like kale and chard during the summer, there are delicious summer alternatives like roselle greens and Malabar spinach. We just planted a round of roselle in the field and have Malabar spinach in the greenhouse that just germinated! Roselle (above) is a multi-use crop that provides us with tangy leafy greens in the summer and tart ruby-red pods in the summer. Malabar spinach (below) is a tropical vining plant with succulent leaves that is not a true spinach, but rather has a similar mild flavor. We are excited for both of these leafy greens to hit the Farm Stand later this summer!

In Season at the Farm Stand: Cucumber, Long Beans, Okra, Eggplant, Tomatoes (last week!), Zucchini, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Carrots, Basil, 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

We are excited to share that watermelons are back in season at the Farm Stand! We can personally attest to how sweet and delicious this batch is and can’t wait for you to try one. We have both personal size (“icebox”) and full size melons available for you. Since watermelon season tends to go by fairly quickly, we highly encourage you to stop by the coolers soon so you can snag one. Aside from snacking on chilled wedges of watermelon, they’re especially delicious in a salad along with cucumber, feta, mint, and lime. Or, you can use them to make a batch of agua fresca (recipe here). 

We just planted a round of striped Armenian cucumbers and are excited to see them eventually make their way into season in August. This particular variety has not been grown on the farm since 2021 so we are incredibly excited for it to make its return! Though they’re called a cucumber and look like one, striped Armenians are technically a melon. They have thin skin and a mild taste that is a cross between a cucumber and an unsweet melon along with distinctive dark and light green stripes. You can see a preview of what they will look like below!

Summer has arrived which means the variety at the Farm Stand won’t change too drastically over the next couple of months with the exception of major weather events. You can expect to see a small handful of new things making their way into season like Korean melons and Armenian cucumbers, but overall our core summer crops like eggplant, okra, long beans, and peppers will remain the same. While we still have tomatoes available, their production is slowing down so we highly recommend stopping by and enjoying them while you can. Our Grab-and-Go coolers are available to you 24/7 while our Saturday Farm Stand is open every Saturday from 9am-noon. 

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

One of our big goals this year was to grow a larger variety of flowers than we have in the past. With Farmer Anne at the helm of our flower program, we’ve been able to successfully grow familiar favorites like marigolds and zinnias in addition to brand new varieties like gomphrena, rudbeckia, and sweet pea! Every week we have a limited number of bouquets available in the Grab-and-Go coolers in addition to our Saturday Farm Stand. We also have single stems of certain varieties available like sunflowers. Make sure to take advantage of these beautiful flowers while they’re available! 

Our Grab-and-Go coolers offer convenience as they’re always open but if you prefer to chat with our Farm Team, we highly recommend stopping by our Farm Stand every Saturday from 9am-noon! Since we put everything out on tables, it’s a great way to be able to see what’s in season (like our 6 different pepper varieties!) and ask us any questions you might have about flavor, prep, and cooking tips. It’s also the perfect opportunity to meet our new Farm Manager Chandler! Our Farm Stand takes place every Saturday on the farm porch from 9am-noon so we hope to see you soon!

We hope you’ve been as excited about the arrival of the first round of melons as we have! So far the cantaloupe has been a big hit at the Farm Stand. We’re happy to share that there are more cantaloupes on the way with watermelons coming very soon. In order to make sure you have a later summer melon harvest to enjoy, we’re planting Korean melons this week! These golden melons have a crisp texture with a flavor that has notes of cantaloupe, cucumber, and pear. You can expect to see them at the Farm Stand in August. 

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

Look how tall our Sudangrass has gotten! Sudangrass is a type of sorghum that we are utilizing as a cover crop. Our soil has a high clay content which means it can compact easily, especially after an extended soggy period. The roots of Sudangrass are helpful in loosening up soil compaction, leading to improved soil structure, drainage, and an overall better environment for our crops to thrive. This lush green growth will add a lot of nitrogen-rich organic matter back to the soil when we mow it down for fall planting.

We’re harvesting a new leafy summer green for you: roselle. This crop (above) is an edible hibiscus variety in the same family as okra that grows really well during our summer season. Roselle leaves have a lovely tart, lemony flavor that can be eaten raw in salads or cooked. In Indian cuisine, it is often used in curries, chutneys, and pickles. We recommend trying our roselle leaves in this dal recipe or in this quick and easy pesto. 

Due to the hurricane and recent wet conditions, we’re moving into a bit of a summer lull. This is typical this time of year though in years past it is usually due to extreme heat. Production has slowed momentarily while we wait for some of our late summer crops to come in. Despite the slow down, we still have plenty of okra and long beans coming out of the field! Farmer Matt’s go-to is a classic stir-fry flavored with soy sauce, fennel seed, cumin seed, turmeric, and ginger. Both of these veggies can be found at the Farm Stand.

In Season at the Farm Stand: Roselle Leaves, Okra, Butternut Squash, Jalapeños, Shishitos, Korean Melons, Cucumbers, Zucchini, Long Beans, and Eggplant. 

Did you know that our Self-Serve Farm Stand is always open and stocked with fresh produce for you? The great thing about using the Self-Serve option is that you can come whenever it’s convenient for you, day or night. The coolers are stocked daily to ensure you’re getting the freshest possible produce. Simply pick what you want, check yourself out on the IPad next to the coolers, then pay with your card! We have instructions posted next to the IPad for your convenience.

If you prefer chatting with us while you peruse what’s in season, you can always join us on Saturday mornings from 9am-noon. Our Saturday Farm Stand is a great way to talk to Farmer Matt and learn about what we’re harvesting and when your favorite crops will be making their way into season! Plus, you can ask about our favorite way to cook with all of the produce we’re harvesting, like long beans. Our favorite way to enjoy them at the moment is to saute them in a bit of butter and a glaze made of rice vinegar, soy sauce, chili paste, and honey. Yum! 

We just planted a succession of several different members of Cucurbits, one of our main summer crop families. The Cucurbit family includes warm season favorites like cucumbers, watermelon, zucchini, and squash. We focused our planting on some reliable late summer varietals like Armenian cucumbers, Korean melons, and zucchini. We also planted seeds for a winter squash called “Butterbaby'' that yields mini butternut squashes with a sweet and nutty flavor. We can’t wait to share these with you! 

In Season at the Farm Stand: Okra, Butternut Squash, Jalapeños, Shishitos, Korean Melons, Cucumbers, Zucchini, Long Beans, and Eggplant. 

Overall the farm is faring well after Hurricane Beryl. In preparation for the storm, we removed the plastic sheeting on the high tunnel as it can act like a sail in high winds. Because of this, the high tunnel and all of the crops planted inside came out relatively unscathed! Our greenhouse did sustain some damage (below) but we will be able to get it back up and running just in time for fall seeding in a few weeks.

After assessing the field, it appears that most of our crops are doing okay for the time being. We are eager for drier conditions so we can prep beds and plant another succession of summer crops. Our focus for the remainder of the week is to clear any debris around the farm and get the greenhouse squared away. The Self Serve Farm Stand is open and you can find the following produce stocked on the shelves: Okra, Butternut Squash, Jalapeños, Shishitos, Korean Melons, Cucumbers, Zucchini, Long Beans, and Eggplant.

We are pleased to introduce you to our new Farm Manager, Matt! Before he made his way to us, Matt worked at an organic farm in Southern California that sold directly to the local community through farmers markets and restaurants. After 20 years away from home, Matt decided to return to his Texas roots and move closer to family and his hometown of Spring. He is looking forward to deepening the connection of the Jordan Ranch community with the farm and growing some delicious food for you. Make sure to say hello if you see him on the farm!

Join us in wishing Reuben a fond farewell as he heads off to begin growing a farm of his own! He will miss the community and is very appreciative for all of the friends and connections he’s made over the past year at Sunset Farm. He loved being part of our first CSA program and hopes the members enjoyed their weekly farm deliveries. Best of luck Reuben and we can’t wait to see what you grow on your farm!

Long beans are in season at the Farm Stand! These lengthy beans are one of our tried and true summer crops. They have a similar flavor to green beans but with less sweetness and a more pronounced nutty flavor. Long beans are best enjoyed cooked and can be stir-fried, steamed, sautéed, or pickled. Try them in this summery potato salad or this spicy stir-fry. 

In Season at the Farm Stand: Long Beans, Eggplant, Slicing Cucumbers, Pickling Cucumbers, Serrano Peppers, Jalapeno Peppers, Shishito Peppers, Poblano Peppers, Okra, Basil, and Cut Flowers (limited)

Coming Soon: Korean Melons and Summer Greens

We planted one of our favorite summer greens last week in the high tunnel: molokhia. Molokhia, also called “Egyptian spinach”, is a plant in the mallow family that produces edible leaves. Since it does incredibly well in hot climates, we grow it during the summer as one of our leafy green crops. Molokhia has a taste similar to spinach so it can be used in much the same way. It is a fairly quick grower so we should have some for you at the Farm Stand in about a month!

Tomato season is swiftly coming to an end so make sure to enjoy this beloved veggie while you can! As much as we’d love to push their season further into the summer, it’s becoming too hot for our tomato plants to continue pollinating and setting fruit. Overall, tomato plants aren’t as productive once high temperatures are regularly above 90 degrees. If you’d like to extend their season longer in your kitchen, try preserving them! We recommend making a batch of tomato jam or salsa.

In Season at the Farm Stand: Cantaloupe, Eggplant, Slicing Tomatoes, Cherry Tomatoes, Slicing Cucumbers, Pickling Cucumbers, Serrano Peppers, Jalapeno Peppers, Shishito Peppers, Poblano Peppers, Okra, Kale, Basil, and Cut Flowers (limited)

Coming Soon: Long Beans and Summer Greens

We’ll have something new for you at the Farm Stand next week: the first cantaloupes of the season! These summer fruits will be available for a limited window for about two weeks. The variety we’re growing is called “Sugar Cube”. Just as the name implies, this melon variety has intensely sweet and aromatic flesh! We highly recommend putting a scoop of ice cream, sorbet, or yogurt in the hollowed out seed cavity for a delicious summertime treat. Or, you can take a cue from Farmer Reuben and enjoy it with a squeeze of lime juice and sprinkle of tajín.

Before the rain arrived we were able to plant a block of summer crops. We transplanted a row each of Asian cucumbers, Armenian cucumbers, and okra. Even though we’re already harvesting cucumbers and okra, we like to sow multiple rounds throughout the season. This is called succession planting and it helps to lengthen our harvest window and maintain more of a steady supply of produce throughout the season. It’s also helpful during the summer when the extreme heat can cause more stress on our crops and affect their productivity.

If you’ve visited the farm over the past few weeks, you’ve most likely encountered Nick and his welcoming smile! Nick is the Director of Operations for Agmenity and assists with the different farms in our region. He is out at the farm regularly to help support the team and loves to chat about the care and intention that goes into farming, especially when it comes to the importance of soil health. If you see him around, make sure to say hello and ask him about his favorite summer crops!

In Season at the Farm Stand: Eggplant, Slicing Tomatoes, Cherry Tomatoes, Slicing Cucumbers, Pickling Cucumbers, Serrano Peppers, Jalapeno Peppers, Shishito Peppers, Poblano Peppers, Okra, Kale, Basil, and Cut Flowers (limited)

Coming Soon: Long Beans and Melons