It’s going to be a very hot week! We hope that you are all staying safe and cool. Send thoughts of cool breezes to our growers as they try to work in and around this week’s heat wave. Whipstone Farm finished planting their 15,000 pepper plants last week and Willowbrook Farm harvested their yellow onions. Crops such as carrots and lettuces are continually planted through the season every few weeks, but hot weather crops like melons, okra, and more have yet to go into the fields at Whipstone. It is an art and a science to get these crops to grow and produce at exactly the right times, and so much is still left up to chance. Three cheers for our farmers, who are the most devoted that we know.
This week I have plans for carrots dipped in homemade ranch dressing, cold beet and dill salads, and creamed chard and kale (see this week’s recipe). And of course, salad. Always salad. We hope that you are all making the best of these greens-heavy weeks. They won’t last forever, but they can feel a bit overwhelming when it all gets unloaded into the fridge.
Our thoughts are with those families who have been and are at risk of being evacuated due to the Cornville Fire. We thank our local and traveling fire crews and air support teams who are working to get it contained, and hope that it will be swiftly vanquished. Let’s all do our best to keep our tinderbox forest safe until the monsoons arrive (hopefully!).
Have a fabulous week!
What’s in your basket – June 16th
Carrots – Whipstone Farm
Cilantro – Whipstone Farm
Dill – Whipstone Farm
Salad mix – Willowbrook Farm
Swiss chard – Whipstone Farm
The tastiest carrots in all the land!
The chard rainbow.
Yellow onions harvested at Willowbrook.
Summer squash starting to set fruit.
Flowers in the field at Whipstone.