This past week has many highlights, you all know focusing is hard for me, but I will limit myself to the highest of highlights from the past days. Last Sunday we welcomed Elyse to the farm. A Virginia native, she inquired about a long term apprenticeship quite a few years back, it didn’t quite work out. When she contacted me to come for a short stay this summer, I was thrilled. At the time we arranged her visit, I had mo idea we would be dealing with managing the farm solo, so her arrival was so amazingly timely!!. She has been a perfect joy to be around, unbelievably helpful and a sure sign to us that we still love people, people still love us, and life cam move forward even during dark times. Elyse will certainty be remembered as the short term guest who reminded us how solid folks cam be, how much fum cam be had with with lively meal times, how joyful work cam be even during a hot and humid August day, and really and truly how very lucky we are.
If that wasn’t enough of a feel good week, we got the phone call from our fellow farmer and friend Hank Delvin that our fall transplants were ready for a pick up. In the barn fire we lost countless items integral to our farming operation in addition to the barn itself. Recovery is slow and systematic, but there was one thing that couldn’t wait. Our soil making facility and all inputs to make our potting soil burned with the barn and it was the moment when we needed to start plants for our Fall season Ore phone call was all it took for Hank to offer all we needed for a Fall season and we spent a wonderful Thursday at Delvin Farm’s greenhouse graciously accepting his offer of kale and chard and broccoli and cabbage seedlings . So, I think it is fair to say we are ready for the Fall. We are feeling grateful and optimistic and have so many people to thank So, heart felt appreciation to Elyse (lovingly called Magnese and Camise by William !), to Hank and the whole Delvin family and crew, and to each of you. We are lucky. Truly. Details of the Fall Extension will come in the next weeks as we sort things out, but it is reassuring for us to move forward.
I hope you all continue to enjoy these summer tastes, I know we are.

week sixteen in your basket:
summer squash
sweet peppers
red onion


You hardly me4ed a recipe but use this as a suggestion for using these wonderful summer vegetables in a great salad!!

4 medium Roma tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and thinly sliced
1/2 red onion, halved lengthwise and thinly sliced
2 garlic cloves, minced
2 Tablespoons good-quality olive oil
2 Tablespoons red wine vinegar
Coarse salt and black pepper
2 Tbsp. chopped fresh parsley or basil or mint
1/4 cup crumbled feta, for serving

In a large bowl, combine tomatoes, cucumber, onion, garlic, olive oil, red wine vinegar, salt, pepper and parsley. Let stand at room temperature to allow flavors to marinate, at least 30 minutes and up to 4 hours. Toss with a large spoon, sprinkle with feta and serve.

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