There’s so much going on here at the farm! We’ve sold out our first farm to table meal this year under the talents of Chef Andrew Jones. Our first tomatoes are slowing turning red. We’ve been transplanting our fall crops like brussels sprouts into the ground.

There is a sense of the season changing again as we see the last of some crops and say hello to a bunch of new ones. Unfortunately, strawberry season is pretty much over, but we look forward to the blueberry season next in July. Being a farmer is like being a gambler. You’re constantly taking risks and playing fortune teller with the elements. A huge key to a successful season is about being able to be flexible and adapt to what Mother Nature throws at us.

During this dry spell, we’ve been watering every day, all day, making sure the plants are getting enough to drink, amending the soil with rejuvenating compost to continue to feed the plants the nutrients they need, and pruning and carefully trimming away dead leaves to give nice air circulation and disease free space throughout the beds. In harmony with the First Law of Ecology that everything is connected, we take pride and great care in nurturing these plants as we would our own selves and families.

This week’s happenings on the farm-

Just look at the color and shape of those red butterhead lettuce! Yum!

This curiously curly bulb is the garlic scape. They were growing like crazy!

In This Week’s Boxes-

Carrots- Nature’s candy, these delicious orange root crops are so sweet, they’re great by themselves as a healthy snack.

Beets- These are the cylindra variety that have a great flavor and sweetness, easy to slice, and their tops make tasty braising greens.

Onions- 

Head Lettuce- These looked so big and beautiful as they were being harvested. You’ll either get a subtly sweet, crunchy Iceberg variety or a deep red, rich Red Butterhead variety.

Asaparagus- This will likely be the last of the year for these green taste treats. From our friends at Weaver Farms in New Paris.

Garlic Scapes- A scape is the seed in the center of the garlic head that shoots to the the top of the plant as the garlic bulb matures. They are best served grilled or sauteed until tender. DE-lish!

Kale Bunch- A combination of lacinato and winterbor varieties.

Mint- This cooling herb stimulates the senses and improves mood. As an infusion of tea, it aids digestion, treats colds, and cures hiccups. Its leaves can be used fresh or dried.

Here is a recipe of the week…for your skin:

Homemade Mint Skin Toner Recipe- 

-3 TBSP fresh mint leaves

-peel of one orange

-1 cup boiling water

-1 TBSP witchhazel

In a glass container crush the mint leaves and add the orange peel. Pour boiling water over the leaves and the peel and let it cool completely. Strain the mixture and keep the liquid. Add the witchhazel and pour it into a spray bottle. Spray it all over your body after bathing. This tones the skin and reduces pores. Use within 24 hours.

Another quick recipe that has a longer shelf life:

-3 TBSP fresh mint leaves

-2 TBSP apple cider vinegar

-1 cup distilled water

Thoroughly mix all ingredients and let stand for 3 days. Strain and pour the liquid into a clean bottle with cap. To use it, soak a cotton swab and apply to the skin.

Final Thoughts-

“The soil is the great connector of lives, the source and destination of all. It is the healer and restorer, by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life.”

-Wendell Berry

Enjoy your boxes and have a great week!