Field Notes

Well…it's hot.

Not the "grab an extra water bottle" kind of hot. The kind of hot where you open the weather app, laugh a little, and then go outside anyway because this is the life you’ve willingly chosen and strangely love!

Most of our strategy this week starts before the sun has fully clocked in. We try to get as much water on the fields as we can ahead of the hottest part of the day. Besides giving plants a drink, that moisture helps cool things down as it evaporates. Think of it as nature's swamp cooler. It won't turn a July afternoon into spring, but it can take just enough of the edge off to help crops make it through another scorcher.

Then there are the high tunnels. For much of the year they're one of our favorite places on the farm. This week? They're less "high tunnel" and more "convection oven." Even with every side rolled up and the fans doing their best, the temperatures climb to a point where we have to ask whether that next hour of productivity is worth it. Usually, the answer is no. The tomatoes will still be there this evening, quietly adding another six inches of growth just to keep us humble.

The tomatoes also have a special way of protesting the heat. When temperatures get too high—especially if the nights stay warm—flowers can drop before they're pollinated. That's called blossom drop, and while it doesn't change what's hanging on the vines today, it does affect what we'll be picking a few weeks from now. Every blossom is a future tomato, so when the plant decides it's simply too hot to bother setting fruit, we end up with a little gap in the harvest later. Farming has a remarkable ability to make today's forecast show up in next month's harvest bins.

Despite our best efforts, not every crop gets through a week like this unscathed. Newly transplanted seedlings are the most likely to wave the white flag. Their roots haven't had much time to stretch into cooler soil yet, so they're depending on frequent watering and a little bit of luck. We'll do everything we can to help them along, but sometimes the weather gets the final vote.

For all the grumbling you'll hear from us this week, the truth is we wouldn't trade this life for much. Even on the hottest days, there's something deeply satisfying about watching a field you've cared for come to life, harvesting food at its peak, and knowing exactly where it will end up. Farming has a way of testing your patience, your back, and your ability to function before sunrise, but it also has a way of reminding you why you chose it in the first place.

And when we see familiar faces at CSA pickup or hear from the farmers market about how much everyone loves our produce, it makes every sweaty, dirt-covered, sunscreen-soaked day feel worthwhile. You're not just buying vegetables—you’re helping make this kind of farming possible. Every bunch of kale, pound of zucchini, every "see you next week" reminds us that we're part of something bigger than ourselves. We get to grow good food for a community that truly values it, and that's a pretty incredible thing to be reminded of at the end of a long, hot week.

FARM HAPPENINGS:

Tot-Time: postponed to July 15 due to heatwave!

Looking ahead:

Farm Tour: Saturday July 25th 4:00pm - Vegetable Production/Tomato Tunnels & Tomato Tasting

HOW TO EAT YOUR VEGGIES:

With the holiday weekend ahead, we know everyone has got potluck/BBQ favorites on the brain. Here are a few ideas to help you bring something unique, local and delicious to the table. Everyone will be like “OMG WHO BROUGHT THIS?” and you can tell them how it includes all local veggies from a really sweet farm and you will be the coolest person at the party ;) 

• Asian Crunch Slaw – Combine shredded cabbage, kale, kohlrabi, cucumbers, and carrots or radishes with a sesame-ginger dressing and top with peanuts and sesame seeds.

• Summer Vegetable Galette – Spread herbed ricotta on pie dough, layer with thinly sliced zucchini, fennel, and greens, then fold and bake until golden.

• Roasted Vegetable Pasta Salad – Roast zucchini, broccoli or cauliflower, and green garlic, then mix with cooked pasta, kale, Parmesan, and a lemony dressing.

• Summer Grain Salad – Mix cooked farro or quinoa with cucumbers, roasted zucchini, fennel, kale, chickpeas, goat cheese, and lemon vinaigrette.

• Pasture Raised Devils Eggs. …’nuf said.