Field Notes

A welcome cool down greets us this Monday morning as we take to the fields to pick what popped over the weekend. Contrary to what some may assume, farmers are not safe from the Sunday Scaries. While some farms labor through the weekend and take Monday off - it is not so here! We do our best to get the farmers a real weekend in - thanks to our stellar market staff who carry the torch Saturday and Sunday! However, as Sunday night rolls around, the farm managers take to their spreadsheets, updating budgets from the weekend’s earnings, tracking progress and making a big ‘ol list for the week ahead. Taking the weekend off means the crops (and the weeds!) are given 2 whole days to pump back up - the longest break they get during the week as we harvest every other day. So, on top of the load of work we have just laid out, we are often met with an abundant harvest that can’t take a backseat - especially during fruiting crop season (enter split tomatoes and monster zucchini). Overwhelming is an understatement, so showing up ready to rock on Mondays is a must. There are also a few incredibly important mental health practices we must harness this time of year to keep us from spinning out. I think they are essential to farming BUT have proven helpful in my daily life as mom of two littles and as a fellow human on this wild spinning rock so I’d love to share em!

• One day at a time mentality: It’s so easy to feel hopeless with no end in sight to the to-do list so we try our best to acknowledge the accomplishments of each task- little celebrations go a long long way. Taking to heart the fact that we ended the day further ahead than where we started can make all the difference in how we hang our hat.

• Zooming out/perspective shift: Progress can feel slow or even non-existent when falling behind. When it starts to seem two steps forward brings one step back, I like to reorient myself to the beginning of the season and sometimes even further, to before we ever broke ground on the farm. To appreciate how far we’ve come, despite the challenges that have met us along the way season after season is huge. If it were anyone other than ourselves living it - it would be much easier to see. We are our own biggest critics, so sometimes I try to see the farm through the eyes of the customer which is easy to do when we get such kind words from ya’ll at market and the farm stand. It looks pretty sweet to me… and hope you all agree!

With that said… that list is a long one this week!

Veg crew is still deep in the marathon of tomato trellising amidst heavy harvests. Heavy in the literal sense …we’ve planted 7 successions of cucurbits this season (cukes and zukes - those totes are hefty!) Succession is a fancy way of saying 7 plantings…we like to stagger them so that as one starts to fade another comes on giving us zucchini all summer long. So, the zuke you eat in August will likely be from a different planting than the one you’re eating this week. 

Veg team is also hustling for the weeks and seasons to come this week. Planting the 2027 strawberry crop, seeding 300 trays of brassicas and beets for the fall and transplanting the fall squash in the fields. We do not envy the juggling act! 

Flower team is taking the opportunity to catch up on fieldwork as our blooms take a little break before they’re full-on for summer. Weeding, bucket washing and scouting for and evicting bugs is on repeat this week! 

We’ll certainly be keeping things moving and hope to have a progress report with a sunny outlook next week - stay tuned!

Farm Happenings

U-Pick Garden Open!

Speaking of the flower team - they have been carefully stewarding this season’s experimental u-pick garden. If you’ve been to the farm you know the space. It’s the little plot right in front of our customer parking area. This small but mighty patch has the task of testing the waters of how our community might frequent a u-pick space. The more action it gets this season, the bigger it becomes next year! It’s planted with mostly snacking and salsa veggies, herbs and flowers.

Peas are popping!

and just a few flower types are in bloom - currently priced by the stem, they’ll be by the bucket later on when things really take off. Come and check it out - just be mindful to stay on the pathways and be careful with those snips - they are sharp! 

Strawberries Continue

The berry fields are still flushed with delicious fruit and they are ready for some hungry pickers! We’ve probably got another 2 weeks of picking if the weather stays favorable and disease stays at bay. As of right now the weekend is looking beautiful so come on thru for some picking and bring a picnic to enjoy after -  I recommend packing some whipped cream and a few shortcakes. We’ve got tables with umbrellas at the farm stand and a beautiful crabapple tree with a nice shady canopy to sit beneath…let the kiddos run wild ahead of naptime and enjoy some fresh farm air. 

How to Eat Your Veggies

Whether you got your veggies in your weekly share box or you’re scooping them up at market, we’ve got a plan for your week ahead:

• Weds: Green salad with tuna, grated carrot, scallions - soy vinaigrette

• Thurs: Escarole sauteed with beans and garlic  - crusty bread on the side

• Friday: Radish toast (left over crusty bread) with salad on the side and + scrambled eggs

• Saturday: Grilled steak with kohlrabi slaw

• Sunday: Miso glazed salmon or tofu  and honey/soy roasted carrots - scallion garnish

• Monday: Leftover chilled salmon bowls with rice, straggler hakurei, scallions and greens- make a spicy mayo! 

• Tuesday: Order pizza, kale salad….eat it folded up on your slice taco style.