Yesterday’s temperature was a bracing 55 degrees. Perfect for a morning of planting and new pasture construction for the Guinea Hogs. But this is a brief reprieve, heat is lurking – by Saturday the experts predict 98 degrees.
Temperature extremes such as these have made for a challenging farming season, especially when you consider this time last year, our fields were still lush with spinach, bluebonnets blanketing the fields (and I could’ve sworn I heard a blonde woman in the distance singing, “The hills are alive with the sound of music…”). It was idyllic.
This year, however, instead of Julie Andrews we have extreme heat, which has brought on harlequin bugs…by the ton. (I love Larry at Boggy Creek Farm’s stories about how he obliterates the varmints with flames.)
Adding to this challenge is the shift from spring to summer crops. For local CSA farmers, weeks 5-8 are always a bit unruly as we race to rip out the old and quickly get on with the new.
Goodbye: collards, kale, kohlrabi, lettuce and turnips
Hello: tomatoes, okra, beans, and potatoes.
During these transition weeks, we straddle the seasons. This means that some members may receive the last of the bok choy, while others receive the first of the cucumbers. We know this can be confusing, but there’s not much we can do about it. Eating in season means you do your best with what the weather offers. And this season the weather has offered extreme drought. Fortunately, a nearly universal favorite is on its way: Tomatoes.
Dare I say it? Our tomatoes look gorgeous. They are off to a great start, and you can look forward to a bounty of luscious red ones in a few weeks. You’ll get to preview some this week in your share; green tomatoes are delicious and so easy to cook.
And mark your calendar for fun: June 4-5, Hootenanny at our new River Farm (18 miles east of here).
P.S. Tell your friends, tomatoes are coming and we have memberships available.