The dill is ready at all stages to use for pickling.
You can snip your own herbs, and we also have them available at the farm stand. Through August we will be open Tuesday through Sunday from 7:30 to 3:00 (until 6:00) on Fridays.
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Basil is bountiful, and we are maxing out on pesto from the basil.
It’s a good thing we planted too much basil, because it is very popular, and we are keeping up with demand.
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Rosemary thinks it’s a weed in our fields. The well-drained soil seems to be perfect for herbs, especially rosemary. We use it fresh on vegetables, including potatoes, and in salads. So fragrant, so good.
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My family loves using fresh rosemary on gently sauted sliced potatoes. It adds a wonderful flavor.
The sweet, sweet yellow cherry tomatoes seem to sell as fast as we pick them. We are blessed with elegant eggplant and healthy red and white onions. Cucumbers are now a wonderful size, not too big and and not seedy.
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We were lucky to find this variety of gold cherry tomato that does not crack easily. On the other hand, the farmers feel free to eat the ones that crack and save the whole ones for the farm stand. As a result of this quality, we farmers have not been eating too many of these little sweet tomatoes this year. Oh, well.
Flowers, flowers, flowers … both fresh and dried.
What will you find?
Sunflowers, zinnias, asters, statice, calendula, globe amaranth, sweet annie, love in a mist, strawflowers, celosia…
What did I miss?
We are thinking of offering demonstrations and/or workshops on crafting your own dry flower arrangements. We have the flowers, the materials, and a wonderful new shed space. Please let us know if you are interested. ([email protected])
If people are interested we will schedule workshops on crafting your own dried flower arrangements. Please email and tell us if you are interested.
[email protected]
