FIELD NOTES:

The melon harvest is one of those jobs that's equal parts science and a little bit of trust.

People ask us all the time how we know when a watermelon, cantaloupe, or honeydew is ripe. The short answer is: we spend a lot of time walking the field, looking, listening, and paying attention.

Watermelons lose their shiny look, the little curly tendril closest to the fruit dries up, and the spot where they've been resting on the ground turns from white to a buttery yellow. Cantaloupes let us know they're ready by "slipping" right off the vine with a gentle tug, and honeydews trade their green color for a creamy finish and start to develop that sweet, unmistakable aroma.

Of course, knowing they're ready is only half the job.

Once harvest gets rolling, there's no delicate, one-at-a-time procession out of the field. Melons get tossed from one crew member to the next, sailing through the air until they land safely in a bulk bin. It's basically a giant game of catch.

It's so satisfying to watch a mountain of melons grow in the bin, one careful toss at a time. We promise we're not being rough with them—we've just learned that a quick pass is often gentler (on them and on us!) then carrying a hefty bin of them across the field hitting each knee with a jostle and bump along the way.

Growing melons takes months of tending, plenty of sunshine, enough rain (but not too much), and a healthy dose of patience. Harvest happens fast. Before long, those bins full of watermelons, cantaloupes, and honeydews are headed out of the field and on their way to you at market, in your shares.

FARM HAPPENINGS: Sneak Peek - Tomato Tour

Our next farm tour is set for this SATURDAY and the weather is looking like perfection. We set this tour up to be timed perfectly as a kick-off for a summer evening out. We’ll have tomato tasting as your first course to accompany happy hour - bring a picnic if you want to extend your stay and enjoy the atmosphere or head out to that reservation you have booked… perhaps at The Wild in Beacon...our sister restaurant where you can keep eating fresh from the farm! Here’s a little glimpse into what you’ll be sampling should you join our early evening adventure: 

Porkchop

A sunshine-yellow slicer with a rich, balanced flavor that proves yellow tomatoes aren't all sweetness. Porkchop is meaty and juicy with gentle acidity, offering notes of tropical fruit, citrus, and a buttery finish. It's the kind of tomato that shines with nothing more than flaky salt and a drizzle of olive oil.

Berkeley Tie-Dye

As dramatic on the inside as it is on the outside, Berkeley Tie-Dye is a feast for both the eyes and the taste buds. Expect a bold, complex flavor that's sweet up front with a bright, tangy finish. Dense, juicy flesh and hints of berry and wine-like richness make this one a standout for Caprese salads or tomato sandwiches.

Solar Flare

Solar Flare is all about balance. Its striking gold-and-red streaked flesh delivers a sweet, fruity first bite followed by lively acidity that keeps every slice refreshing. Juicy without being watery, it has a clean, vibrant tomato flavor with subtle citrus notes that make it perfect for fresh summer salads—or eating straight over the sink.

HOW TO EAT YOUR VEGGIES: Shishito Peppers & Eggplant x Miso Butter

Make the butter:

• 4 tbsp unsalted butter, softened

• 1 tbsp white miso (or yellow miso)

• 1 tsp honey or maple syrup (optional, for balance)

• 1 tsp lemon juice or rice vinegar

• 1 small garlic clove, finely grated (optional)

• Freshly ground black pepper

Mix everything together until smooth. Taste and adjust—more miso for a saltier, more savory butter, or a squeeze more lemon if you'd like it brighter.

Cook your veg:

Shishitos: Over medium-high, heat 2 Tbs of oil in a frying pan, toss in the shishitos whole and let them party until they develop a nice char on the outer skin and soften up a bit.

Eggplant: Roast halved or sliced eggplant at 425°F for 25–35 minutes, brushing lightly with oil, until deeply browned and creamy. 

When done & while still hot add or drizzle in the butter. Sprinkle with toasted sesame seeds and scallions. *Chef’s Kiss*