good food news

We’re open here at the farm on Wednesday morning, 9-12 this week. Our next  “First Saturday”  On Farm Market  will be July 6th. Same time as Wednesdays: 9 am till Noon. We will not be at any other markets off the farm this year.

Here’s what’s on the table this week:

Carrots, Beets,  Microgreens, Micro Broccoli, Pea Shoots, Green Garlic, Watermelon Radishes, Rainbow Chard, Kale, Collards, Sweet Asian Turnips, Pak Choi, Tat Soi, Dill, Basil, Lime Basil (a favorite for making sun tea around here!), Holy Basil (aka Tulsi), last of the Strawberries, really this time! Blueberries, Sweet Potatoes, Limited Lettuce, Napa Cabbage, Kohlrabi and a few flowers. All tomatoes going to CSA members this week  but they should be on market table next week!

Still some transplants left from the plant sales: mostly flowers and basil and oregano plus some pretty ornamental peppers!

Yogurt & Granola from Pecan Point Farm, Meat and Eggs from Turntime Farm, Lamb from Fall Line Farm in Auburn, Local Honey back from Mica Hill Farm! Turmeric Golden Paste, Farm-Made Chocolate with farm grown flavors like strawberry, ginger, and rosemary mint.. New Product: Goddess Ghee, clarified butter made from grass-fed cow’s milk.

Sue’s B’s Granola Bars, Sourdough bread from Amazing Grace and Whole Wheat Sourdough from Wheat the People. Other baked goodies like scones, muffins, and sunflower seed cookies from Emerald Acres Farm.


Tulsi loves picking “Buubaas” even more than strawberries. Look at how fast that little hand moves!

When temps reach 90s for consecutive days, with lows in the 70s and high humidity too, this is what happens- tomato blooms start to die. Luckily our plants have already set abundant fruit before this point, so we don’t expect to have too much of a hit to our harvest, but it is sad to see the plants suffer like this, and a bummer to know we’ll have less fruit overall. But not to fear! Lots of tomatoes should be hitting our market table and CSA shares very soon because we planted a lot.

Peppers are on the horizon! Pictured left to right are shishito (a Japanese appetizer pepper), a purple bell called “Tequilla”, purple cayenne, and a green bell, which we will generally leave on the plants to ripen to the sweeter red color.