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Strapping on the old feed bag

July 18, 2012

This is the week we say goodbye to summertime figures.

Local Food Producers filled the tent, the overhang, and spilled indoors at our local food fest. Your support of us and our local partners makes for a stronger community for us all, thank you!

We’ve had a gorge fest of sweet and savory sampling at last weekend’s Local Food Festival and Customer Appreciation Day. This huge success brought you in touch with many of our local partners and kept you well sated as you shopped. For our first big event of its kind in the new farmstand, it was great to see the old tent up and full of people again.

Will these homegrown pickles make it on the menu? Who’s to say? You’ll know soon enough.

Tonight a select few will attend our Sold-Out, First-Ever, Dinner in the Field. Expect more on this after it unfolds and Chef Todd’s Menu is finally revealed at the dinner bell. Also expect the menu to wow and make your mouth drool. Four courses and wine to match served amid our now sufficiently irrigated vegetables in the field. I will only say I have seen the menu, and Todd has hinted at local pork, local fish, and handmade pasta from local grains. You can transfer your envy at missing it to concentrating on our social media this week so you don’t miss the call for reservations for the next one.

The heat has certainly put out the call to “Come One Come All” for Ice Cream. Unfortunately customers have been battling employees for space in line this week as temps continued to beat us to a pulp. In fact at any given time there are probably two Volante workers in the ice cream line for every outside customer. The good news is those scoopers are busy.

Corn Festival this Saturday, this is what summer looks like, come see how it tastes!

And just in case there was any room left in those summer Speedo waistbands, the annual Corn Festival is coming this Saturday. With homegrown corn hitting an early peak, we are pleased to bring you free samples from 10 to 4 on Saturday. Stop in take a taste and get your first corn of the season or twentieth. If you are new to Volantes you may not know that for decades that this is what all the fuss is about. Don’t miss your chance to find out why, and take our tips on the perfect ear of corn. HINT: less is more, we are of the 3 minutes to perfection opinion.

Garlic is curing and will be ready for sale in a few days.

If you are feeling a little bloated after all this mid-summer feasting, remember to take advantage of our partnership with Cape Ann Fresh Catch, the Community Supported Fishery delivers to the farm every Monday Afternoon and they are still accepting members for the summer session through July 27. Fresh fish is a super way to eat tasty and healthy this summer.

 

Plus vegetable and Homegrown Produce lovers, we have added a few more items to the roster this week. Just beginning to trickle in, we picked our first eggplant of the season today, along with a handful of cherry tomatoes and white and purple peppers. While it is very early for all these, we have to start somewhere, so keep an eye peeled for more of them while quantities are limited early on. And be the first to know what’s fresh by checking our Now Picking Page regularly.2012's first eggplant pick, cut short by thunderstorms, going out to look for more tomorrow.

In the same vein, Okra is beginning to produce, surprisingly so as the plants were inexplicably stunted this year. So just a dozen or so at time while the plants still need to establish a good foothold on the season, but for that lucky customer it’s gonna be a slimy but good meal!

We even picked another new crop today. In addition to our homegrown herbs like parsley, dill, and basil customers have long requested that we grown our own cilantro. The general consensus has always been that it stinks too much when it is washed. Well while that is still true, we planted some anyway this year. A very different fern leafed variety, Del Fino, it looks as much like Dill as cilantro but the flavor is all there. Look for it in limited quantities over the next few weeks, and let us know if we should keep it up.

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