While not what some would call a million dollar rain, last nights rain was worth a lot to us. 1.3 inches of much needed water on those crops that are not irrigated (cover crops, winter squash, corn, hydrangeas and the like) and a mental boost for the irrigator. The creek had dropped to a trickle and the line from the creek to the pumping pond was likewise down to a trickle. Yesterday after nearly two straight weeks of daily irrigation the pumping pond was getting seriously low, I was even beginning to eye the water stored in the upper pond. Once we start taking water out of the upper pond there is no recourse, no resupply for that reservoir other than winter rains. So at least for this morning the wolf has backed away from the door. A rain like last nights will last us for four or five days and then we will have to fire up the pump again and if we are lucky the creek will show a little more life and help fill the pumping pond back up before we have to start major irrigating again. Of course everything under the Big Tops and the little tunnels still needs water but that is less than a third of the normal daily irrigation needs. Every little bit helps!
Major dog days of summer now. Highs in the 90’s everyday and the air (especially after last nights rain) if getting thick. We are in that lets- not-get-too-physical mode, a steady even out put of energy to get us through the mornings and then go and hide in the shade for the rest of the day. Harvest first thing in the morning while it is sort of cool, a little weeding, a little trellising, change the irrigation, watch the sun get higher and the temperature spike just before noon (or it seems to). It is summer after all.
Something to look forward to next week though. Tuesday evening at Panzanella restaurant (in Carr Mill next to Weaver Street Market) is our “Farm Dinner”. This is the third year we have worked with them on a dinner centered around what is at the peak of the season. So obviously this one will be tomato heavy but also with cucumber and sweet corn undertones. Come on out and enjoy their air conditioning. The restaurant is open as usual and their regular menu is also available. They will have specials (usually several appetizers and entrees) using our produce. Tomorrow I will be going in to visit with Chris (the head chef) to get an idea what dishes he is thinking about and how much produce and what kinds he has in mind. It is always fun, and we will look for you there!