Refinement

 Dear Mom. Corn Camp is really great. The counselors are nice. I wish we did more swimming. On family day, can you bring more money for the trading post? Thanks. Love, Austin. PS: We all love sleeping out in tents to watch for the raccoons who eat the corn.  Dear Raccoon. You ate three weeks of corn in a night. Wow! That's amazing, but that's enough. Your camp-mate, Austin.

Dear Mom. Corn Camp is really great. The counselors are nice. I wish we did more swimming. On family day, can you bring more money for the trading post? Thanks. Love, Austin. PS: We all love sleeping out in tents to watch for the raccoons who eat the corn.

Dear Raccoon. You ate three weeks of corn in a night. Wow! That's amazing, but that's enough. Your camp-mate, Austin.

2018 Week 28, Summer CSA Pick-up 6 of 26

I do believe that summer has officially arrived on the farm -- heat, corn, raccoons, and all. Walking back from weeding the onions last week, I heard in my heat-fever head a Nigerian fellow I once knew; he was saying, again, "Why do you walk so quickly? It's too hot to walk too fast where I come from, which is why we go slowly." And then he sauntered on behind me, the way he always had. But this time -- this out-of-the-onions, back to the greenhouse time -- I hung with him, as we moseyed on for some water and shade. Said water being the falling-in kind. Hip, hip. It feels so nice to have our seasons.

All that to say, it was warm last week. Although most crops don't actually like that much heat -- they might abort fruit, or close their leaf-mouths, resulting in poor nutrient flow, resulting in incomplete structural formation of various parts -- most diseases prefer the rain, and so I prefer the sun ... which we just had.

I'm getting antsy for some new flavors, and so will probably harvest the edamame this week, although we could wait one more. It is one of my favorite crops on the farm -- have I said this before? -- and makes me quite smiley as I pick it, but especially as I cook it, and then really as I eat it. Boil some water, add the edamame, wait four to five minutes, strain away the water, add salt, suck. Mmmmm.

We will have blackberries again this week, and likely more. Although we are a year away from their fuller harvest -- it just takes time for them to be not kids -- I hope you have enough to be happy. Per photos, as you can see, the raccoon was in the corn, and I'm now at Corn Camp. The damage was more to the future than the present, so we have a good amount this week. Enjoy! Also, we happen to have a lot of flowers right now. If you can use them, please take more.

As to the titular 'refinement.' Sometimes I look out at the farm and chafe at how unrefined it is -- in its youngness, and as compared to past farms of mine -- but then I breathe a little bit, see the future, and see the process. The summer squash at present, for instance, chafe a little; but it's the dead varieties that do, not the living. And I guess that's a kind of evolution we get to see up close.

That's the news this week,
See you on the farm,
Austin

 

Expected Harvest

Greens
Chard
Kale
Lettuce

Veggies
Beans, Snap
Beans, Soy / Edamame*
Corn*
Cucumber
Tomato, Large & Small
Turnip, Salad

Fruit
Blackberries*
   - Ouachita

Herbs
Ashwagandha, dried
Basil, Italian
Basil, Holy, Tropical*
Basil, Thai

Dill
Garlic, Scapes
Hot Pepper, Dried

Mint, Chocolate*
Scallions
Sorrel

Flowers

Staples
Beans, Dry
   - Carolina Crowder
   - Kenearly Yellow Eye
   - Midnight Black Turtle
   - Quincy Pinto
Popcorn

The Pickle Pile
Parsnip
Radish, Winter
Turnip, Winter

*New This Week

  Salpiglossis . So pretty in the catalogs, and so pretty in the field ... but also so few. I won't be planting this one again, but do enjoy if you happen to get the one or three that make it out of the field.

Salpiglossis. So pretty in the catalogs, and so pretty in the field ... but also so few. I won't be planting this one again, but do enjoy if you happen to get the one or three that make it out of the field.

 The hot peppers look really great this year. There are a lot of new-to-me varieties, and I'm super excited to try them all: Like the orange, 'Bulgarian Carrot,' and a new -- not 'Lemon Drop,' but we are also doing that one again -- yellow, 'Sarit Gat.'

The hot peppers look really great this year. There are a lot of new-to-me varieties, and I'm super excited to try them all: Like the orange, 'Bulgarian Carrot,' and a new -- not 'Lemon Drop,' but we are also doing that one again -- yellow, 'Sarit Gat.'