IMPORTANT ANNOUNCEMENT: FARM STAND WILL BE CLOSED THIS FRIDAY JULY 31st.

THIS INCLUDES FARM STAND SHOPPING AND CSA PICK-UPS.

Central Hudson is shutting off the power to the site (meaning our coolers) making it extremely difficult for us to store produce appropriately …especially when doors will be open and closed regularly. To preserve the life of our produce we are keeping coolers shut and locking in the cool for the day and unfortunately that means shutting down the stand. If you were planning to pick-up your share or shop on Friday, we ask you to please make plans for an alternative day. We will be in full-service Weds, Thurs, Sat & Sun! We appreciate your understanding! If there is no alternative day that works for you, remember you can always send a friend to pick up your share OR be in touch with the CSA Coordinator by email: CSA@titusville.farm 

The good news: The new Farm Store is closer to complete - getting power hooked up is HUGE. Stay tuned for more updates soon…

FIELD NOTES: Summer Flowers

We've spent a lot of time lately talking about tomatoes, zucchini, cucumbers, peppers, and everything else filling the harvest crates this time of year. Summer vegetables have a way of demanding attention, and for good reason - they’re a delicious treasure! 

But while everyone's looking toward the veg fields and high tunnels bursting with tomatoes, another part of the farm has quietly reached its stride.

Spring is always known for flowers around here. Tulips are the first big celebration after a long winter, followed by snapdragons and towering stems of digitalis. Those blooms carry us through the cool days of the season, but they eventually give way to a whole new cast of characters.

Now it's summer's turn.

The flower fields are full, the colors are getting bolder by the day, and we thought these blooms deserved a little spotlight of their own.

Sunflowers

It's hard to find a flower that's more summery than a sunflower.

Every DAY we're cutting fresh stems as new flowers come into bloom in the blink of an eye. We’ve staggered our plantings throughout the season so there's always another patch getting ready, which means the fields are always showing us a gradient of growth stages. One section is just seeded, another is jumping up to the sky, while another is just opening, calling in a company of eager buzzing bees.

Though, It’s not all joy and sunshine with these stunning giants!  A tight harvest window keeps us on our toes- cut them too late in their bloom and they’ll be sending our seed before they make it to market! They also pose the risk of taking a fall should a strong summer storm make it’s way through the farm. Not to mention harvest. Along with being the heaviest flowers we harvest - their stems are thick and rough with sunflower fuzz that can scratch up the arms and hands as we cut them and strip their leaves!

Still, their beauty wins us over every time and we will grow them year after year! They're cheerful without trying too hard, come in an unreal variety of colors, textures and sizes and somehow they always seem to make people stop for a second before carrying on with the rest of their day. We hope you stop and give them some attention - in the stand or at the market. We’ve got loads for you this weekend. 

Zinnias

If sunflowers are dependable, zinnias are downright enthusiastic.

Once they get going, they seem determined to produce more flowers than we can keep count of. The more we harvest, the more they respond by sending up another round of colorful blooms.

They're one of those crops that reward consistency. The crew spends hours weaving through the rows, cutting stems every few days to keep the plants producing at their best. It's repetitive work, but it's also one of those quiet rhythms that becomes part of summer on the farm.

The funny thing about zinnias is that they have held the reputation as somewhat of an enigma when it comes to vaselife (the amount of time they last after cutting.) Some flowers last 10 days while others wilt away after 2. Our answer to that has been beefing up our bunches to allow for that loss and always harvesting as close to market as possible.

While they come in an array of colors, we have a particular inclination towards the fun pastel, and transitionary pallets. A series called ‘queeny’ is a favorite here and are just coming into bloom now so be on the lookout! 

Lisianthus

Then there's lisianthus.

These are some of the slowest flowers we grow. They ask for a lot of patience long before they ever make it into a bouquet, and there are plenty of moments early in the season when they don't seem to be doing much at all.

But once they finally arrive, they're worth every bit of the wait.

Their layered petals have an elegance that stands apart from the boldness of summer blooms, and they hold beautifully after harvest. They're often one of the flowers people ask about at the market because they almost don't look real.

Growing lisianthus is a good reminder that not every crop follows the same timeline. Some rush toward harvest, while others take their time. Farming means making room for both.

As much as we love celebrating the vegetables this time of year, we're grateful these flowers remind us to slow down every now and then and notice what's blooming around us.

Thanks for following along through another busy stretch of the season. We'll keep tending the fields, harvesting what's ready, and sharing both the vegetables and the flowers that make summer on the farm feel so abundant.

FARMSTAND FEATURE:

After this spring’s late frost, we were all on the edge of our seats wondering how the Hudson Valley stone fruit crop would fare. While some farms took a huge hit, Nightingale Farm was among the lucky few who held onto their peach crop and we are so lucky to be sharing their harvest. We’ll have Yellow, White and Dounut peaches in the stand! 

FARM HAPPENINGS: Flower Tour

HOW TO EAT YOUR VEGGIES: OVENS ON! SUMMER GRATIN

Pantry Staples: 

• EVOO / S&P

Grab from the store:

• Yukon Gold potatoes

• Gruyère or sharp cheddar

• Garlic

From the farm:

• Zucchini

• Tomatoes

• Fresh thyme (check the U-Pick!)

Throw it together:
Heat the oven to 375°F. Slice everything thin (mandolin will be your friend here - but watch those fingies!), layer it in a baking dish, season as you go, drizzle with olive oil, and top with thyme and plenty of cheese.

Cover with foil and bake for 45–50 minutes, until the potatoes are tender. Uncover and bake another 20–25 minutes, until the top is golden, bubbly, and the edges are just a little crispy.

The crispy edges are the best part. Serve with grilled anything—or just eat it straight from the dish.