First week of SummerInside Scoop

This week at the farm we have gotten mostly cloudy weather which the fresh lettuce and leafy greens have reveled in but our cucumbers and squashes have been slow to take off.

Brian saw a Scarlet Tanager perched near the studio the other day. This brightly colored bird is supposedly rarely seen because it usually sings its songs high up in the tree canopy.

The work traders David and Keyla have been masters of food since being here. In the past they have made Garlic Scape salad dressing and Chickweed-Lambs Quarter Pesto and This week they made a delightful Wild Cherry Jam. The wild cherries are more sour than the more cultivated Bings and Rainiers but they made for a nicely balanced jam that wasn’t too sweet.

The next project I’m getting into is Raspberry Syrup. I eat enough sourdough pancakes, I’m practically made of them and when the apples are ready, you know I’ll be making some apple cider syrup too!

What’s Fresh

3 varieties of Kale
5 varieties of Lettuce
Spinach, Mustard Greens, Beet Greens
Swiss Chard
Snap Peas
Black Currants, Goumi Berries
Red and Golden Raspberries
Cherries
Garlic Scapes and fresh Garlic
Herbs: Parsley, Rosemary, Cilantro, Chives, Thyme and Sage
Fresh Basil

If you want something that isn’t listed, just ask, we may have it, or it may be on its way!Join the Fresh Inspiration club and you will be the first to be alerted to our in season beyond organic biodynamically grown roots, fruits, leaves & flowers.

You can place your custom order ahead of arriving by calling, texting or emailing and we will harvest right before your preferred pick-up time Produce will be available on a first come first serve basis.