We have three new pepper varieties making their way to the Farm Stand this weekend: banana peppers, aji rico peppers, and sweet Italian peppers. Banana peppers have a sweet, mild flavor that is incredibly versatile in all manner of dishes. Farmer Matt loves these pickled! Aji rico peppers have a sweet, fruity flavor and a medium heat level. They are great for adding to stir-fries or salsas. Sweet Italian peppers are perfect for snacking and pairing with your favorite dip. We also recommend roasting them and using them to make a batch of sweet pepper romesco (recipe here). 

Our recent planting of cucurbits is doing really well and should begin producing very soon. One of the varieties we’re excited about in this succession is tromboncino, an Italian heirloom squash that can be harvested young like a summer squash or mature as a tougher-skinned winter squash. Tromboncino squash has a unique appearance similar to a butternut but with a longer neck that is often curved. We plan to harvest our tromboncinos young so that you can enjoy them just like you would zucchini. We’ll let you know as soon as they make their way to the Farm Stand! 

Did you know that we use kaolin clay as a natural “sunscreen” for some of our newly planted crops during the summer months? The leaf structure of our cucurbits (cucumbers and squashes) is more delicate so these plants benefit from a dusting of kaolin clay before being transplanted. The clay provides sun protection while also disguising the plant’s scent which detracts pests. As you can see above, our newly planted cucumbers are benefitting from this natural sunscreen! 

In Season at the Farm Stand: Long Beans, Okra, Roselle Greens, Slicing Cucumbers, Bitter Melon, Jalapenos, Serranos, Baby Poblanos, Banana Peppers, Aji Rico Peppers, and Sweet Peppers.

We’re harvesting a new squash variety for you on the farm: tromboncino! This Italian heirloom can be harvested young as a summer squash or mature as a winter squash. We’re harvesting it young which means you can use it just like a zucchini. As you can see in the photo above, tromboncino squashes have a long neck that is often curved with a bulbous blossom end similar to a butternut. Farmer Alex’s grandmother loves to use tromboncino to make zucchini parmesan. Here’s a recipe if you’d like to try it out! Simply substitute our tromboncino for the zucchini that is called for.

You enjoyed our roselle greens during the summer and now it’s almost time to enjoy their tart and tangy calyces! Our roselle plants have just started to bloom (pictured above) and once those flowers drop, they begin to form the ruby red pods you see in the photo below. The outer red part of the pod is called the calyx. Roselle calyces have a tart flavor similar to cranberries that can be used in jams, syrups, or teas. To use the calyces, you’ll peel the red parts away from the interior green seed pod. Here’s a recipe for a roselle ginger syrup if you’d like to try it.

We’re slowly clearing out the remaining summer crops in the high tunnel to make way for delicious cool season veggies. Last week we planted both bok choy and hon tsai tai (also called Kailaan). Both of these leafy Asian greens are in the brassica family along with crops like broccoli, cauliflower, and kale. We currently have them under a protective netting to keep the local rabbits from having a feast! Keep an eye out because these leafy greens will be making their way to the farm stand within the month.

In Season at the Farm Stand: Radishes, Beets, Tromboncino Squash, Scallions, Cabbage, Napa Cabbage, Arugula, Kale, Mustard Greens, Collard Greens, Okra, Eggplant, Sweet Peppers, Cilantro, and Dill.

Though the urge to lean into all things fall might be strong as soon as September hits, we still have many delicious summer crops available on the farm! We’re growing a new variety of cucumber for you in the high tunnel called Summer Dance. It’s a Japanese burpless variety that yields long, dark green cucumbers. It’s just starting to set female blossoms (which you can see in the photo above) so we should be harvesting them for you very soon! Aside from these cucumbers, the high tunnel is planted with other delicious late summer crops like beans and peppers. If you’re curious what is currently in season at the farm stand, check out the list at the bottom of this post!

We’re planting a new squash variety for you this week: Tromboncino. It is a long and thin squash with a bulbous appearance on the blossom end (sort of like a stretched out butternut). The seeds are concentrated at the base so the long neck is supposed to be denser and less watery with a more complex and nutty flavor. Since Tromboncino squashes are a moschata species, they produce a solid stem rather than a hollow one which tends to be more resistant to the destructive squash vine borer. We can’t wait to share these delicious squashes with you!

The greenhouse is teeming with life as the seeds we’ve planted for fall have begun to germinate and grow. At this point, the greenhouse is nearly full! We hope you’re as excited as we are for the return of fall crops. Here’s what you can look forward to as the weather cools down: cabbage (pictured above), Swiss chard, collard greens, kale, scallions, broccoli, cauliflower, Brussels sprouts, beets (pictured below), and flowers for fall bouquets.

In Season at the Farm Stand: Spaghetti Squash, Egyptian Spinach, Roselle Greens, Sweet Peppers, Jalapenos, Habanada Peppers, Fresno Peppers, Cayenne Peppers, Okra, Armenian Cucumbers, Zucchini, Watermelons, Long Beans, Italian Eggplant, Asian Eggplant, and Sunflower Bouquets.