FIELD NOTES:

This week marks one final big push of planting. As July harvest ramps into full swing (hello, 1,000 pounds of heirloom tomatoes and 300 pounds of cherry tomatoes...just this morning!), one ball finally drops from the juggling act, at least for a little while, as our field plantings come to a close.

Of course, the time we get back doesn't stay unclaimed for long. It gets swallowed right up by heavier harvests, tomato trellising, weeding, and the hundred other jobs waiting their turn. But we're taking the win anyway. Crossing one big item off the list feels pretty good this time of year.

Right on the heels of tomato season comes another summer hero: melons.

They're finally here, and we have a feeling it's going to be an important year for them.

After the late frost took such a toll on fruit trees across the region, stone fruit is expected to be in short supply this season. So we're especially grateful for this harvest  so we’ve shared with you some sweet tips on how to prepare this annual summertime treasure in our veggie spotlight below this week.

FARMSTAND FEATURE:

If you stopped by the farm stand last week you were probably pleasantly surprised to see some blueberries there! While we don’t grow blueberries here (yet) we want to make sure ya’ll have access to the best our local growers community has to offer. These berries are no-spray and come from Mead Orchards in Tivoli, NY. You won’t regret picking up a pint - but you should probably get two because one usually disappears on the drive home :) 

Another item to keep an eye for in our stand that’s new this season is our locally produced, cold pressed sunflower oil. At $21 for a quart this oil is one of the few that can be grown and produced locally. It can be directly subbed for any other oil with a flavor profile that is delightful on its own, in a dressing and (with it’s high smoke point) great for pan frying and cooking. 

FARM HAPPENINGS:

Tot-Time:  Resumes this week on Wednesday at 4pm! We’ll enjoy a snack of melon, a summertime story and maybe some sprinkler action to keep us cool.

Farm Tour: Veggie Production July 25th 4pm. This tour will highlight the tomato production tunnels and end with a tasting accompanied by happy hour refreshments. Bring a few friends and kick off a lovely summer evening with a tractor drawn wagon ride and some new knowledge. 

HOW TO EAT YOUR VEGGIES:

Celebrating Melon and Get Familiar with Fennel

The natural anise flavor of raw fennel complements the tropical sweetness of cantaloupe, honeydew, or watermelon. The contrasting textures (crunchy snap versus juicy softness) create a refreshing palate, making this combination ideal for hot summer days or as a vibrant appetizer.

Combine shaved fennel and melon cubes then choose your adventure:

Citrus & Feta Salad: toss with lemon juice, extra virgin olive oil, and mint. Top with crumbled feta to create a perfect sweet and salty balance.

Nutty Crunch: Add chopped pistachios or walnuts and torn basil leaves for an earthy crunch that elevates the flavor.

Spicy Kick: Thinly slice a jalapeño or add a pinch of red pepper flakes to give the sweet melon and fennel a spicy, complex finish.

Simple Side: A quick whisk of honey, lime juice, and a pinch of salt makes a delicious, bright dressing.