July is just about over. Where did it go? It’s around this time of year that time speeds up to warp speed, the lightening round of the farming season. It’s the hustle of getting all the fall crops in the ground while also trying to keep up with the harvest. The weeds slow down a bit in the heat, but so do we. Our summer crops could certainly use some more rain. We irrigate what we can, but nothing can compare to a big soaking from the sky. It’s hard to watch plants suffer in the sun and heat, because you know exactly how they feel. But then you sit down to a fresh tomato sandwich at lunchtime and know that it is all worth it.

We’re having a volunteer day THIS THURSDAY to try and get our fall brassicas in the ground. We could definitely use an extra hand.

Here’s the share for this week!

Kale

Swiss chard

Head lettuce

Salad mix

Cabbage

Radicchio

Collard greens

Summer squash

Cucumbers

Beans

Beets

Carrots

Tomatoes

Onions

Eggplant

Peppers

Herbs

Two Recipes from The Farm Cooking School! So yummy.

Cucumber-Zucchini Soup

Serves 6

1 pound zucchini, chopped

3/4 pound cucumbers, peeled

1/2 sweet onion, chopped

1/4 cup apple cider vinegar

1/4 cup water

1 small fresh green chile

1/2 teaspoon ground coriander

Kosher salt and freshly ground pepper

Zucchini flowers for garnish

Puree the zucchini, cucumbers, onion, vinegar, water, chile, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender unto very smooth. Season with salt and pepper to taste, the serve topped with the torn zucchini flowers.

Parsley, Mint, Cherry Tomato Salad

Serve 6

1 large bunch flat-leaf parsley

1 large bunch mint

1 quart cherry tomatoes

1 small shallot, finely chopped

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

See ya'll on Wednesday and hopefully Thursday too!

Hustle time.

Roots to River Farm