Greetings! Its HOT out here!!! And the veggies love it! The whole place has popped and the food is coming. Its amazing what a little seed can become with lots of sun, soil, and water. It continues to amaze me! When its really hot like this it is important to be very attentive to the plants. We’ve set up sprinklers in addition to our drip lines to “sprizt” the field in the heat of the day to keep our plants from wilting. The hot house is exploding! I spend my early mornings before breakfast, whacking back the tomatoes and training them to the trellis. We have lots of green fruits and hundreds of flowers. I am hoping to have ripe fruits very soon. I have been told that it is best to pick the tomatoes when they aren’t yet red, then left to ripen on your sill. This reduces any mealy-ness. So you might get them sooner than later! As for us, we’ve all got wider brimmed hats and bigger sunglasses. Loving summer and farming for you!
How To Cook A Beet
In the very near future, if not today, you’ll be getting beets in your box. These beets are the freshest of the fresh and full of that dark red color that fills us with antioxidants. The red of a beet or orange of a carrot comes from carotenoids or crystalline hydrocarbons. In order for our bodies to make good use of these nutrients, its important to eat the vegetable with a bit of fat. So… cut the tap root and greens off about an inch from the beet bulb. Be sure to use your greens in salad or sauté them. Boil the beets whole for about 30-40 minutes. Poke with a knife to see if they are done. Drain off the water and let the beets cool slightly, then the outer layer, root, and stems should sluff right off in your hands. Quarter the beets. Put a little butter on them. Yummy!!!
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