Chard, summer squash, parsley, fava beans, beets with greens, baby leeks, new potatoes, butter lettuce. So much good stuff. Favas have a reputation as being a lot of work, but really there are simpler ways to prepare them, and much more complicated ones. The first way I ever had them, and one I still prepare often when they’re in season is just to take the beans out of the pods and then sauté them in olive oil – no double shelling necessary. The baby leeks were a bit opportunistic – leftover leek seedlings we stuck in the ground when we planted the leeks in the spring – these can be used similarly to scallions, or like full sized leeks.
Harvest took most of the day. My sister and nephew came to visit and help out a bit and they got a bit of weeding done and helped me plant more lettuce and the fall/winter kale. Sara was able to spend a bit of time training the tomatoes. I jumped behind the tractor for the first time in two months and did a bit of mowing and bed preparation. We’re starting to get buried in weeds in a few spots so those will be a focus in the days to come, along with a lot more plantings for later summer, fall and winter.
We’re harvesting on our regular schedule this Thursday despite the holiday. We still have a couple more shares available for purchase, and we’re harvesting those shares whether they get sold or not so if they don’t get sold and you have a good place to donate one (or you’d like one), let us know and you can pick it up at the farm during regular pick up hours.
Cully Neighborhood Farm 