June 17, 2016 Update

THIS WEEK’S HARVEST (June 17, from 2-6 pm)

unnamedArugula $2.50/bag
Blueberries (limited quantity) $2.50/half pint
Broccoli $3.00/bunch
Collard Greens $2.50/bunch
Eggs $3.00/half dozen
Garlic Scapes $2.00/bunch
Kale (assorted varieties) $2.50/bunch
Kale Mix $2.50/bag
Lettuce $2.00/head
Radishes $2.00/bunch
Radish Greens $2.00/bunch
Salad mix $2.50/bag
Spring Onions $1.00/each
Strawberries (limited quantity) $3.50/pint
Sugar Snap Peas $2.50/pint
Summer Squash $1.50/lb
Swiss Chard $2.50/bunch
Tart Cherries (limited quantity) $3.50/pint

Herbs $1.50/bunch (may include sage, oregano, thyme, lavender, mint, chives, etc.)
Raw Honey from the bees on the property $14 for a 12 oz. jar
Flower Bouquets – $5.00/small $10.00/large

Summer Squash Madness!

This week brings exciting new-comers to the table. I will have onions, summer squash, swiss chard, blueberries and tart cherries. The summer squash has taken off this week. I was going about my field walk when the summer squash caught my attention – it seems like it has doubled in size over the last couple days (not exaggerating!). I harvested one medium sized zucchini on Tuesday (as I write this), but there are several baby ones that are coming along so rapidly that I am pretty sure that I will have a fair sized bounty to sell.

Someone asked me a while back “what are you most looking forward to as a farmer?” I started to talk about the specific veggies that I like – the basil, tomatoes, sweet peppers… but I am thinking of a different answer today – what I most look forward to is watching the crops grow, put out blossoms, those blossoms inviting pollinators and making delicious fruit! THIS IS what I look forward to most… it is amazing and while I watch this closely and daily, I still look forward to it every season.

(in awe) your farmer,



Swiss_Chard_RainbowGarlicky Swiss Chard


2 bunches Swiss chard, stems removed

1 tablespoon olive oil

2 garlic cloves OR SCAPES minced

Large pinch crushed red pepper flakes



Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.

Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.


Cucurbita_zephyr_summer_squashHerbed Summer Squash


1.5 lb. Summer Squash

Half cup chicken/vegetable broth

2 sprigs Thyme

Salt to taste


Sautee 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.


A Little Something Else

by Lin Manuel Miranda


…We chase the melodies that seem to find us

Until they’re finished songs and start to play

When senseless acts of tragedy remind us

That nothing here is promised, not one day

This show is proof that history remembers

We live through times when hate and fear seem stronger

We rise and fall and light from dying embers

Remembrances that hope and love lasts long

And love is love is love is love is love is love is love is love is love

Cannot be killed or swept aside,

Now fill the world with music love and pride