What’s been going on!

We hope that everyone had a great Memorial Day weekend and took full advantage of the amazing weather.  We missed the newsletter last week as we were pushing hard to get the peppers all planted before last Friday, almost.  Just 3 beds shy of finishing but the rest were tucked in the ground on Monday.  Perfect conditions for transplanting the 2800 plants, which got a big watering in with yesterday’s 1.5” of rain.

This week’s big push is blueberry picking!  Despite the cold spring they started right on time and with force this week and we are working hard to find enough people to get them harvested.  Five folks out there today and maybe as many as eight tomorrow.  They look good, lots of big fruit.

Only barely over a week left to get your tickets to any one of the three (or all of them) Farm to Fork Weekend events.  Expanded this year to three days to raise even more money for training programs for new farmers.  It starts on Friday (6/5) with a special five chef dinner at Duke Gardens.  Saturday evening is the very affordable CEFS Sustainable Ag. Lecture with fisheries expert Paul Greenberg and a tasty fish dinner.  Then Sunday of course is the Picnic itself, we are working with our friends at ACME this year and the food will be great!  If you can do all three there is a discounted price of $275, for an incredible selection of foods, farmers, chefs and discussion.

Pictures of the Week

Two very happy pepper planters, Lacey and Jennie headed to the field

Maybe the best Campanula we have ever grown

What’s going to be at the market?

The flower department is full speed ahead.  The great Campanula (Canterbury Bells) from above.  Larkspur, the annual delphinium.  Fragrant Stocks.  The quirky Nigella (Love in a Mist).  Sunflowers.  Of course lovely mixed bouquets.

Blueberries!!  Lots of great Fennel.  The best Sugar Snap Peas, might be the last week.  We have had the change of lettuce seasons with only the real hot weather varieties left.  Lots of nice lettuces Red and Green Summer Crisp, Little Gem, and a bit of Oakleaf too.  Escarole for soups and salads.  The Radicchios are back, round red and the tall green Sugarloaf, great for grilling.

Beautiful Lacinato and Ethiopian Kale.  Jennies beautiful Stir Fry Mix of 4 Asian greens.  Cilantro, Dill and Italian Parsley.  The last of the much talked about Celtuce stalk.  A few Cucumbers.  In the roots department Red Radishes, some more Beets in all three colors, Red, Gold and the striped Chioggia.  Carrots too.

As a reminder if there is anything that you would like for us to hold for you at market just let us know by e-mail, by the evening before, and we will be glad to put it aside for you.

Hope to see you all at the market!

Alex, Betsy and Jennie

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