Our hens seem to always show up with newly hatched chicks during the busiest moments on the farm. This last week was no exception. I happened to notice mama with her entourage of fluffballs heading to our back yard in the morning. Late that afternoon, tired and discouraged after a brief but fierce hail storm, I headed that direction and just happened to hear a few faint but distinct frantic peeps of a chick in distress. Knowing that mama hen had long before taken her chicks to shelter, I began a search in the shadowy clumps of grass and weeds. Suddenly, just next to my foot, was a tiny, trembling survivor. Barely alive and less than 24 hours from its safe and warm haven in the shell, I scooped it up. Drying and warmth revived it and I took it back to mama....who promptly flew at it fiercely, knocking it flat! I considered that a relinquishment of maternal rights and we have delighted in Tweety Bird since, marveling that a tiny chick, less than have the size of my palm, could endure so much and survive and now thrive.
Thankfully, the hail damage was relatively minor this time around. In the market this week you will find our summer crisp lettuce, sweet carrots and mini purple onions, scallions, cabbage, Italian torpedo onions, beets, 7 varieties of zucchini and 5 types of refreshing cucumbers, a multitude of various types of tomatoes, beautiful and delicious green, yellow, purple and romano beans, tender okra, Candy onions so wonderful caramelized, sorgalsa verde bags with all of the fresh ingredients for an easy one quart so you can make enough to freeze for the winter. Our tomatillos are easy to chop and freeze, perfect to pull out to pair with our black beans for a hearty winter soup. Peppers are popping and are beautiful this year. The crop of Sweet Italian is magnificent and they are maturing now. Theses have a slightly smoky and sweet flavor that pairs well with the costata romenesco zucchini and Caramelized Candy onions but are also fabulous on the grill, with Italian sausage and with eggs. The first of our vine-ripened melons are coming on.
We are well-supplied with Ela’s organic luscious tree-ripened peaches. It is still possible to order a 20 lb. box of their number 2 peaches with all of the juicy sweetness but not cosmetically perfect for freezing or canning for “summer in the winter”. We must have your order by 1 pm on August 24th. You may call us at 303 659-5050 and leave a message with your name, phone number, number of boxes and we will contact you for pre-payment arrangements. Pick-up will be after noon starting August 29th. Price is $26 for 20 lbs. Number 1 perfect beaches are also available at $44 for a 20 lb. box.
Pick Your Own:
Strawberries: CALL AFTER 5 PM ON Friday or check the website
Red raspberries: Call after 5pm on Friday or check the website
Pickling cucumbers: at their peak over the next three weeks. Fresh dill available. It is best to pick them early and pickle them the day they are picked.
Flowers: in their glory now!
Basils: Now is the best time to make pesto, our variety is tried and true for fabulous flavor. It freezes beautifully and is simple to make.
Cinnamon basil is just fabulous with peaches and makes a lovely tea with a drop of honey. Purple basil makes a stunning herbal vinegar for salad dressings.
As I’ve chronicled and you’ve lived through, this has been quite the weather year for temperature extremes, hail, rain and drought. Like our amazement with Tweety Bird, we are amazed and delighted with the thriving. There must be some truth to the old adage “what doesn’t kill you makes you stronger”.
Come enjoy the thriving!