Beans don’t pick themselves, and we have a lot of beans in the field as of today (and not enough pickers). Join the fun and have some good produce to eat, freeze, or make into dilly beans.

U-pick green beans $1.50/lb
Beets: $3.00/quart
Swiss chard: $3.00/bunch
Carrots: $3.00/bunch
Walla Walla onions: $3.00/bunch
Herbs (summer savory, tarragon, thai basil): $2.50/bunch
Garlic: $1.00/head
Large basil bunch: $3.00/bunch

Cherry tomatoes ripening

TOMATOES (F/P) We have just enough for everyone to get one tomato or some cherry tomatoes and not all the fruit you get is completely ripe. To ripen a tomato, leave it on your kitchen counter or for quicker ripening place in a paper bag. Ripe tomatoes of any color (and we grow a lot of different colors) feel soft with gentle pressure. Most of what we have this week are hybrid early reds and heirloom “black” varieties (more burgundy or brown really with various amounts of green-shoulders) and there’s a few pink ones. By the end of the season we hope you get a chance to try all of our 30 varieties and find a few favorites.

CARROTS (F/P) While the tomatoes are just starting, the carrot harvest is in full swing. More sweet orange carrots from the April planting.

CUCUMBERS (F/P) The struggling first planting of cucumbers has turned the corner and is pumping out the fruit.

EGGPLANT and/or GREEN PEPPERS (F/P) The graceful eggplants and peppers are also giving up their jewels.

SUMMER SQUASH (F) The first planting of summer squash has been a bit of a dud. The second planting of round squashes is looking good and is just starting to come in. As happens in the squash patch, a few got larger than we want. These will be at the end of the line as a “take what you want” extra. They would be great stuffed or turned into baked goods.

WALLA WALLA SWEET ONIONS (F/P) See Tom’s recipe for a sweet onion, tomato, cucumber salad. Tastes like summer.

HERBS (F/P) Pesto basil bunches or a mixed bunch of summer herbs.

KOHLRABI (all) Extra item this week for those who want it, last of the season but still very tender and substantial.

ALSO THIS WEEK: Parker Farms shares

NEXT WEEK: More cucumbers, tomatoes, peppers, squash and eggplant. Potatoes and beets.

FARM REPORT
Killing weeds is one of our favorite ways to kill time on the farm. Over the years we have gotten better and quicker at the task. The various cultivators and discs that we attach to our electric Allis Chalmers G made quick work of many a weed this week. Hoes were also put into service for the places the tractor can’t go like around the bigger plants like the tomatoes, peppers and eggplant. The leeks are especially demanding of cultivation because they are in the ground for such a long time. After a combination of farmers and CSA members completed the task of hand weeding around the plants, we were able to get them in top notch shape with a few passes of the G.

Leek cultivating

the end result

Summer is in full swing here as the days heat up. Work is demanding in July, but the warm and dry is something that has been missing over the past several years. The weather has produced a crop of peppers and eggplant that is our best to date. We are hoping that the plants maintain their health and produce into the Fall.

If such a fate is ours, you will be eating eggplant, peppers and tomatoes on a regular basis. So here are a few tips to enjoying these wonderful and beautiful vegetables.
1. Do not refrigerate your fresh tomatoes. It adversely affects both taste and texture.
2. Raw and crunchy eggplant can be a turn-off. You should cook you eggplant to the texture of a cooked mushroom.
3. Eggplant does not have a strong flavor, so you can add it to most any dish and it will take on the flavor of the dish.
4. Peppers are easy to preserve. If you have too many just cut them, clean them, chop them (if desired) and freeze them.

Cucumbers are something to use this week, as we are having a good harvest at the moment. The simplest thing is a cucumber, Walla Walla onion, and tomato salad. Cut them up, add the dressing of your choice, and you have a great veggie dish. The Walla Wallas are particularly sweet and make this not just any salad.

The request for pickle packs has been great. We are glad that pickling has become a CSA experience for so many of you. You may have to be patient (you are in the cuke queue) and flexible as far as when you get yours though. We have 200 feet of plants, but they have been temperamental as far as production. The small ones are in highest demand and are the slowest producing.

I’m here to say that the large cukes have great potential too. We recently started a crock of fermented pickles using the large ones. Our friend Linda Coussens gave us a large, high quality Gartopf crock. We started the process on Sunday, filling it with whole cucumbers, onions, garlic, tarragon, dill and salt water. Ten days like that, and then 2 weeks in the larder. So come the end of July we will update you on their progress.

Another good use is making pickle chunks. Get some pickling lime and follow their recipe. Lime pickles are the crunchiest you can get.

Beets: $3.00/quart
Kohlrabi: $1.00/lb
Swiss chard: $3.00/bunch
Carrots: $3.00/bunch
Herbs (summer savory, tarragon, thai basil): $2.50/bunch
Large basil bunch: $3.00/bunch
Walla Walla onions: $3.00/bunch

Pickling packs are available in a limited quantity this week. If we cannot fill your order this week you will be put on a wait list for next week.

When placing your order, be sure to specify what types of aromatics you want. Choices are:
cornichon (tarragon, thyme, garlic, onion, hot peppers, grape leaves)
dill (dill flowers, onion, hot peppers, grape leaves)
garlic (garlic, hot peppers, grape leaves)

Pickle pack (small cukes): $18/pack
Pickle pack (medium cukes): $14/pack
Pickle pack (large cukes): $12/pack