This is one of the transitional periods on the farm. The cool weather crops (such as spinach) can't tolerate the heat or are simply finished their growing season (like sugar snap peas), but the warm weather crops haven't really started producing yet. We are currently growing a large selection of produce using sustainable methods. The small, green tomatoes tell us that fresh, red tomatoes are not too far away. The bean plants have flowers that will be forming green beans and wax beans before we know it. We pick a few ripe raspberries daily--not enough to sell, so we're forced to eat those ourselves.In the coming weeks, we'll have:
- Beans (green, wax, and lima)
- Summer squash (yellow, patty pan, zucchini)
- Tomatoes (many varieties, including several heirloom types)
- Raspberries
- Blackberries
- Basil and cilantro
- Okra
- Peppers
- And more!
Arugula and most types of lettuce are sensitive to the heat, so they divert their energy to making flowers and seeds in the hot weather. This is called "bolting," and it causes a bitter taste in the leaves. We are experimenting with a few techniques to extend the growing season. We have some new raised beds in a shady area, where the temperature is a few degrees cooler. We also continually plant seeds, in hopes that we'll have a chance to harvest the young plants before they bolt. Availability of lettuce and arugula will probably fluctuate throughout the season.
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