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Mutiny of the Bounty

July 6, 2011

So we take a measly day off from picking vegetables, to celebrate patriotically, and what happens? The squash and cucumber crops completely jumped ship, right out of the contract we had to grow just enough and in manageable quantities.

Summer Squash is rolling off the shelves.

Wait, does it sound like I am complaining? Not at all, but you know you come back to work and there is just all these fruits and veggies begging to pop of the vine. It can be a bit overwhelming. But not for you all right? you were just waiting in the wings for all this zucchini and pickles and cucurbit goodness.

It took me three tries to get a pic of carrots in focus. Clearly I have been waiting for them to arrive.

Oh plus in the meantime our carrots are finally ready. Finally is a bit harsh, they are in their due time, and really quite nice. We were able to seed the carrot crop at our Standish Fields this spring which was a huge get as the soil there just loves the root vegetables. We always plant our later crops of carrots and beets there and we can all agree the fall roots are supreme. So it has been really nice to see that we can grow non-crooked, non-wormy carrots in the spring too!

This and broccoli too. It seems late, especially with all the recent heat, but we are starting to see some beautiful heads of broccoli come in from the Spring crop at the Standish fields. The first heads have been ridiculous, barely fitting in the crates, as we go along some more reasonable ones should come along, but still it is always fun to pick something bigger than your own head. We may not have it everyday  now, but keep an eye out for the homegrown broccoli more and more often in the days to come.

Corn and tomatoes are pressing forward. We know you can’t wait, but just remember how worth it is. We have been getting some real nice corn in from Delaware, and tomatoes might be as close as New Jersey. But our own homegrown of both is still a little ways off.

As I am typing this it sounds like thunderstorms are rolling in and they ought to help to break some of the drought and heat we have had the last weeks. It was starting to look a little moonscape like out there, some moisture could certainly help us out.


If the heat has been leaving you a little wilted as well, we may have the cure. Cucumber Agua Fresca. Well we certainly have the cucumbers, and this cool down beverage recipe comes courtesy of one of our customers, Kelly Mulligan of Medford:

Cucumber Agua Fresca


6 small or 3 large cucumbers
approximately 4 cups cold water
lime juice, simple syrup and salt (to taste)


Wash cucumbers and scrub skins well
Chop the cucumbers into roughly bite-size pieces (no need to peel or seed)
Put cucumbers in blender, add water until covered (about four cups water)
Blend until completely pureed, add more water if needed
Strain the mixture into a pitcher using a cheese cloth or fine-mesh strainer

You can drink the strained mixture as is, or add a pinch of salt, some
lime juice and simple syrup. Best enjoyed when ice-cold!

It certainly would be nice to have something refreshing like this on hand as a break from the countless pitchers of lemonade, and though I have yet to test this option, as a companion to a nice gin. Also it is bright green and just weird enough your kids will think they are drinking Hulk juice.

In Farm Stand Renovation news, the footing for the basement has been poured and the framing of the basement walls are being formed right now. Hopefully we will see some sort of room taking shape by the end of the week, and yes we are already thinking of things we can put in there. *New Storage Space is so Exciting* From there it is only a few weeks before we begin the move into the greenhouse for the remainder of the season.

This is the basement under the future back prep room of the new farmstand. They should pour concrete later this week.

Our new meat vendor, Dom’s of Medford, is joining us on Saturday from 11 to 2 to sample some of their fine products. We have added their line of fresh sausage to the chest in the last week: sweet,  spicy, and also garlic with cheese.  And of course their marinated chicken breast and steak and turkey tips in a variety of flavors will round out the table when summer squash just isn’t enough.

Coming soon: fresh white and red onions, fava beans, and more!

Homegrown This Week:

  • Baby Greens and Arugula
  • Basil
  • Beans
  • Beets
  • Broccoli
  • Bok Choi
  • Carrots
  • Cucumbers
  • Dandelion Greens
  • Dill

    Mediterranean specialties, fava beans, are swelling and ready to harvest soon.

  • Assorted Herbs
  • Lettuce
  • Mint
  • Parsley
  • Peas
  • Pickling Cukes
  • Radish
  • Scallions
  • Spinach
  • Sugar Snap Peas
  • Summer Squash
  • Zucchini
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