For this week’s Whole Farm basket, choose two large items and two small items from the lists below.
- Large items: buttercrunch or romaine head lettuce (8 oz), kale (12 oz), squash/zucchini medley (approx. 2 lb), potatoes (1.75 lb).
- Small items: spring or medium onions, carrots (12 oz), parsley, herb sampler.
This week we were thrilled to welcome Southwest Georgia Farm Credit to the farm so they could present to us 250 reusable tote bags and a check for a Fresh from the Farm mini-grant we’d been selected to receive, along with nine other farms throughout southwest Georgia. This grant will enable us to create some marketing materials that we think will help us continue to spread the word about who we are and what we do. Southwest Georgia Farm Credit has been giving out Fresh from the Farm grants since 2013, and we really are grateful and delighted that we were selected to be among the 2017 recipients. If you haven’t already, you’ll start seeing the reusable tote bags being used to deliver your veggies orders, and they are yours to keep! If you start accumulating too many, however, you’re welcome to return them to us to continue reusing.
This week we’re featuring our lettuce at a special price because it’s looking beautiful, but we can tell it won’t last. Once the high temps get into the 90s, lettuces “bolt.” If you’ve heard the term, but don’t know what it means, it’s just a fancy way of saying that they’re preparing to flower. Wild lettuces figured out long ago that creatures are less likely to eat them if they become bitter tasting at flowering time. And, of course, not being eaten means that it’s more likely that they’ll be able to produce seeds that will survive to become lettuces themselves. So wild lettuces passed this trait down to domestic lettuces, the ones humans cultivate and eat, yet the domestic lettuces haven’t figured out yet that becoming bitter simply sends them to the compost heap. Ah well, can’t win ’em all! This will be our last week of spring lettuce. We’ve also harvested the last of our onions, and have one more picking left of carrots, so we’re definitely coming to a quick finish of our spring items, so be sure to get them while they last!
If you’re looking for some inspiration for how to prepare some of the veggies we currently have, look no further than our own Farm Fresh Recipes page. There you’ll find recipes for eggs in a nest (equally good with kale or Swiss chard) potato and kale soup, roasted vegetables (a personal seasonal favorite of mine!), a one-skillet meal of zucchini with tomatoes, olives, and basil, and a soon-to-be-added unbeatable squash casserole. If you have recipes (and photos!) you’d like to share, we’ll gladly add them to the page!
It’s been a little while since we’ve added a video tour of the farm. In this week’s installation you can see how well the summer veggies, like tomatoes, cucumbers, and squash, are doing. We also have a few veggies just getting going, including butter beans and edamame.