There's a little over a month left of Summer officially, but since all that heat subsided it seems like we are in a transitional phase right now. All that heat made a lot of the heirloom tomatoes ripen at the same time, and we are swimming in zucchini right now. The plants in our 3rd planting of squashes are living their best lives right now. The heat helped ripen the cantaloupe and now the watermelon will be soon, too. We are also starting our massive onion harvest, where we bring in all of the storage onions and shallots for curing. The curing process is super simple because the onions know what they are doing! We keep them in our greenhouses laid out on tables for 2 weeks so they can form their signature papery outer layers, after which you can store them in your pantry or on your countertops instead of in the fridge. Before they make it into the share, however, we have to clean them by hand. Yes there are machines for this, but not for smaller farms like us. So every onion for storage is individually cleaned by us and stored in standard onion bags (basically netted/loosely woven plastic bags designed for lots of ventilation). This means that in between everything else we have to get done, we also have to add cleaning onions to the list. So there is much to do, but hopefully the weeds and the bugs will start tapering off for the season soon. That would help!
*As I mentioned* The tomatoes are coming in like gangbusters, so make sure to purchase extras during your share pick up if you want more for canning, etc.
In other news we will be signing up Winter Shares for current members in a few weeks; look for an email soon. But this week's share will include: carrots, beets, cabbage, squashes (lots!), potatoes, fresh onions, fennel, radicchio, kale, chard, head lettuce, peppers, eggplant, tomatoes, melons, and garlic.
The fruit share will include blueberries, plums, peaches, and nectarines.