It’s been nice, hasn’t it? Summer had been plodding along, climatically, as a parade of hot, dry days. We began to look west for signs of smoke.
But then the temperatures dropped, some rain fell, and the haze that seemed to occupy the sky for weeks evaporated, revealing lots of blue and puffy clouds. Kind of perfect.
The plants in the fields are going nutso. Our peppers now are more like trees.
The squash are growing fat, and glowing with different colors. Our farm worker Jake’s dog Bowie enjoys traipsing through the squash fields, among others.
Like the peppers, the eggplant plants now look like shrubs, and eggplant blossoms are hauntingly gorgeous.
And naturally we continue to harvest beets.
This week, you will find our first batch of tomatoes — look for LOTS more tomatoes as the season ripens.
The list? Why yes, we have it. Right here. Look for all of this at the Market on Saturday and in the restaurants.
- Head lettuce
- Tat soi
- Purple tat soi
- Osaka purple
- Mizuna
- Ruby Streak Mizuna
- Kale
- Sen posai Asian collards
- Purslane
- Genovese basil
- Lemon basil
- Hakurei turnips
- Magenta turnips
- Hinona kabu turnips
- Daikon radishes
- Beets
- Onions
- Summer squash
- Artichokes
- Shishito peppers
- Anaheim peppers
- Banana peppers
- Purple and yellow beans
- Tomatoes
- Squash blossoms
- Polenta flour
- Whole wheat flour
- Farro
- Pork cuts
- Sausage
- Soup
