We pray, plot, plan, plant and water, weed and wait. Thriving crops bring us joy. The angst of a wild spring is passing and in its wake, thriving is happening. We wait for seasonality (too early for peppers and melons and the red raspberries and fall strawberries) and wait for the crops like cucumbers that are running a bit behind because of the spring weather. Meanwhile, we enjoy that which is ready – the summer lettuces, first of the ripe hoophouse tomatoes, the lovely array of zucchinis, green beans, flavorful garlic, first of the tender okra and more. And, we just keep weeding while we wait.
Our farm market will be open from 8 am until 2 pm on Saturday, the 15th of July and Tuesday the 18th. New this week – organic lavender! Several varieties are available, including culinary. Lavender ice cream anyone? The lavender is being grown by Anna, our passionate about produce manager and her husband Luigi. They have worked hard and the results are lovely and fragrant. More of the pick your own flowers are available now and basils are ready. Pick your own pickles will be starting next week.
Black raspberries: picking will just be starting this Saturday so amounts will be light. A truly ripe black raspberry is fabulous. So how do you know it is truly ripe? A berry that is TOTALLY shiny black, plump AND SLIDES OFF THE STEM WITHOUT ANY TUGGING is truly ripe. Black raspberries will not ripen any further once they are picked and don’t taste good when they are under-ripe. So go for the ripe ones!! Black raspberry season typically lasts about 2 weeks and picking is anticipated to be heavier next week.