The Weblog

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What's new


Greetings,

We’re adding red cabbage this week, and Chioggia beets are back.

The second planting of broccoli is already coming on. Another ripple effect of all that heat in July is the early maturity of certain crops.

Madeleine, our intrepid worker and boon companion in the field, left today for three months in the British Isles. Much thanks to her for all her hard work and good humor through a long, hot summer.

At farmer’s market today I learned of two other farms that lost their basil to basil downy mildew. There were many surprised and disappointed customers wandering through the market in search of the herb. Apparently, basil is the most widely grown herb in the world so we set ourselves up for this problem to some extent. Hopefully, resistant strains will be developed through the breeder’s art.

Thanks as ever for your orders.

Enjoy,
Tim

What's new


Greetings from the farm,

We have a few new offerings this week: Ailsa Craig onions, a large, sweet onion for salads, sandwiches, grilling, roasting, and cooking – Yellow Finns, a potato with yellow skin and yellow flesh for baking, roasting, or boiled – Winterbor kale, a curly kale that is a bit early this year – and some broccoli, also early.

We make three plantings of broccoli. It’s one of those crops that is ready one day and often gone by the next, especially in warm weather. So we have it for a week or two and then it’s gone until the next planting comes on. I’m estimating we’ll have about 20 lbs this week.

Golden beets are back.

We have some bad basil news. Just last week I mentioned how we had a lot of nice basil and also mentioned the disease basil downy mildew. Well, in less than a week our whole second planting was ruined by the disease. Just like that. We have a small third planting that may make a crop in a while, but I’m not counting on it. I hope to figure out a means of prevention for next year or else basil is going to become a short season crop.

For the record, I’ve read that the disease was first noted in Uganda in 1933 and then not much notice if any was given to it until it began to spread around the world in short order in the 2000s and is now widespread.

So, I’m sorry not to be able to offer basil for now.

Anyway, thanks for your orders and enjoy the waning summer.

Tim

What's new


Greetings,

We’re adding Tropea onions this week, a milder, sweet, red onion good for salads, sandwiches, grilling, roasting and stir fries.

We’re also getting tomatoes from the field now so you can order those and/or greenhouse tomatoes which are still producing well. They’re both for the same price of $3/pound.

Green bell peppers are on hold right now.

Most people like the Bull’s Horn peppers that have turned a sweeter red so that’s what we provide if available when you order them. If we run out of red ones then we use the green. If you would rather have green Bull’s Horn peppers you can let us know in the comment section.

The second planting of basil is producing well now. If you like to make pesto for the winter or just for fresh eating, now is a good time. No sign yet (knock on wood) of basil downy mildew, the new worldwide scourge of fresh basil.

I may be speaking too soon, but a curiosity this season is the relative lack of tomato hornworms, that large, voracious caterpillar stage of the Hawkmoth that can do so much damage to the fruit and foliage of the tomato plant. Those that have appeared have more often than not been attacked by the Braconid wasp that lays it’s eggs on the hornworm. The larvae hatch, partake of the hornworm’s insides, then form a cocoon on the caterpillar’s back. The wasps emerge and the weakened caterpillar dies. Nature at work.

Thank you for your orders.

Enjoy,
Tim

Basil


Hello,

For those who ordered basil, please note: needless to say the basil is wet. As you may know, if you put it in the fridge when wet it often turns black and spoils. What often works the best is to re-cut the stems a bit and place the bunch in water like a bunch of flowers and leave it on a counter. The basil will often keep for a week or more that way.

Thanks for your orders.

Tim

What's new


Greetings,

Finally a run of beautiful weather, with a glimpse of fall in the morning air. It’s a welcome feeling what with still being a bit shell-shocked by July’s intense heat and humidity.

The cooler weather does mean that crops like squash, cucumbers, and cherry tomatoes that count on the heat to keep producing strongly may slow down a bit. Hopefully, we can provide, but I still have a a limit on the cherry tomatoes, just in case. Cukes should be okay and we’ll hope for the best with squash.

We’re adding Banana Fingerling potatoes which we’ve just begun to dig. They’re nice for boiling, roasting and potato salad.

The price on the tomatoes has come down a dollar to $3.50 a pound. In another week we should be adding field tomatoes to the ones in the greenhouse.

Things are kind of strange in pepper land. We had the first set of fruit which was delayed by the cold, wet weather in early June. Then the intense heat of July seemed to take a toll on later blossoms which it can do. So except for the Bull’s Horn which seem to be doing better, we may have a lull in the purple and green bells. As some of you who ordered purple peppers may have noticed, some of the first purple peppers are already starting to change color and ripen towards being sweeter. The eggplant seemed to be similarly affected by the cold and heat. They’re coming along slowly.

The first planting of Golden Beets is all harvested with more on the way in coming weeks.

We should have Tropea onions next week.

Thanks as ever for your orders and I hope you find the produce fresh and full of life.

Enjoy,
Tim

On to August!


Greetings,

I’m happy to say we’re offering carrots now.

Not so happy to say that this year’s blueberry season has been relatively light and brief. One variety bore less than usual and all the heat brought many of them on fast. And this year in particular, the Japanese Beetles have had more than their share. There are still berries for those who might want to come pick, but the picking is too slow, what with all the other things that need doing, for us to offer them online.

This week will be the last of the u-pick blueberries.

Meanwhile, we’re still sowing and transplanting lettuce and planting salad mix in the field, along with arugula, spinach and bok choy.

The Tropea and Ailsa Craig onions are starting to size up, and tomatoes in the field are ripening here and there.

The garlic crop is in the barn. The quality looks good, but the yield is modest. Another casualty of all the rain in June.

The fall cabbage, broccoli, and cauliflower are coming along nicely, while the kale is just beginning to shake off the shock of being planted in the midst of the worst of our hot weather.

We’re in the final push to get ahead of the weeds and with Madeleine and Ethan’s help there’s light at the end of the tunnel. Or is that just more weeds? So far we’ve only lost one planting of salad mix to weeds in what has been a very weedy year.

Thanks as ever for your orders.

Enjoy,
Tim

blueberries and beans


Hello,

To all who ordered blueberries and/or beans, our apologies. I hadn’t expected so much rain last night and today and we were unable to pick the blueberries because they were too wet.

If you have the time, tomorrow should be sunny and we’re open for u-pick blueberries from 8 to 6.

As for the beans, the heat, humidity and rain caused a fair amount of mold and the yield was too low to make it worth picking.

We do what we can, nature does the rest.

Thank you for your orders.

Tim

What's new


Greetings,

We’re adding red potatoes and eggplant this week. The latter is just beginning so there are only a few. The cherry tomatoes are also still only getting going so I’m guessing we can pick ten pints by Friday from the hoophouse, especially with the (finally!) cooler weather slowing them a bit.

We did have cherry tomatoes ripening in the field as well as the hoophouse last week, but our persistent companions the wild turkeys found the field ones and picked all the red ones. I now have an electric fence around the tomato patch.

U-pick blueberries are still abundant and available Wed. to Sun. 8 to 6.

We got an inch and a half of rain last night and this morning which is good all around. There were incredible tropical downpours in the Boston area where we were at farmer’s market today.

Thank you for your orders.

Enjoy,
Tim

What's cookin' (besides us)


Greetings,

This week we’re adding blueberries, scallions, all three kinds of peppers, a few cherry tomatoes, and some fresh garlic.

U-pick blueberries are available Wed. thru Sunday 8:00 to 6:00.

We’re pulling some garlic early from an unusually weedy bed rather than wait until the usual time which is in a couple of weeks. (We try to be very vigilant about weeding, but this summer has been especially challenging with all the rain)It’s very nice when it’s so fresh, but a bit harder to peel. As I mention on the market page, the price is $8.80/lb, but we charge $1.00 a bulb since people usually only want a bulb or two, and then adjust the price of the bulb up or down depending on it’s weight. I hope that makes sense!

The peppers are in their first flush so we can offer a certain number of each.

As for the cherry tomatoes, they’re just getting started so I only listed 12 pints this week to be safe.

I’m leaving shell and snap peas up, but this is definitely the last week because of the heat. We’ll only try to fill orders if the quality is decent.

Carrots are coming, but slowly. Maybe next week.

I hope everyone is holding up in the heat and humidity. It can be hard to think straight.

Thank you for your orders.

Enjoy,
Tim

U-pick blueberries


Hello,

This is just a quick note to say that we’re open for u-pick blueberries now Wed. to Sun 8 to 6. The price is $2.30/lb for online market members. ($2.60/lb. for non-members). Please bring your own containers.

This means that if you’re coming to pick up your order today you can also pick blueberries if you have the time. Next week we’ll offer them online as well.

Thanks,
Tim