Howdy folks and welcome to another tasty week of the summer bounty! Things have been a little too toasty for our liking these past few days but we're just stoked that summer has officially arrived in the food department. The corn is going off---tomatoes are peaking---melons are sweeter than ever and every shade of purple is shining from the eggplant patch. It's a delicious time of year here at Tumbleweed Farm!
We've been moving through the motions of the day a little slower with all this heat and the heavy lifting is getting pretty old, but we're happy that the forecast is cooling down and our energy will likely return just in time for our MAJOR winter squash haul. It's almost time to start cutting all the squash from the vines and bring them down to the barn to cure for a while. It's going to be a while before you receive any evidence of fall crops so we hope you continue to enjoy the flavors of summer while we've got 'em!
We hope you all enjoy another week of sharing tasty food with your family and friends. We also hope to see you all on Sunday at the farm! Refer to last weeks newsletter for detailed information.
T & A
- Swiss Chard
- Cherry Tomatoes
- Full Size Tomatoes (heirlooms and hybrids)
- Corn (eat as soon as possible)
- Baby Carrots (remove the tops so the carrots stay crunchy)
- White Icicle Radishes--remove the tops
- Garlic (Polish Hardneck)
- Hot Peppers (Jalapeño, Serrano, Anaheim)
- Summer Squash