August 30, 2026
It must be Fall!
by Linda Dansbury

The temps/humidity are not fall-like, but tell the veggies that! Summer beans, cucs, zucchini are finished, and greens and pumpkins are ready for your enjoyment. Coming and coming back to the farm are the following goodies:

Sweet pie pumpkins - although they look like small jack-o-lantern pumpkins don't waste them like that. They are way too delicious! Store them in a cool location until you want to use them. We have several pumpkin/winter squash recipes on this site and normally they are interchangeable in recipes, but in this case, I think it is best to go sweet. Use the Basic Preparation on this site to cook the pumpkin, and then proceed with recipes such as Pumpkin Pie - Slimmed or Pumpkin Chocolate Chip Cookies. If you don't want to make the final dish until later in the year, the cooked pumpkin can be frozen in an airtight container.

Swiss chard, kale, collards - fall is a great time to up the greens in your diet. I have been thinking about stews and soups but it's still a little too warm. In the meantime, make a delicious Kale Caesar Salad with the kale (dino or lacinato kale is perfect for it). Saute the chard with onions, garlic and herbs for a healthy and delicious side dish. Simmer finely chopped collards with some bacon fat or a ham hock, grill some brats and top with the cooked collards - a good dish for football games.

August 30, 2026
New Month, New Crops
by Farmer Derek

Harvest #17 (Week A) should include edible/pie pumpkins, potatoes, tomatoes, eggplant, head lettuce, arugula, Swiss chard, Italian dandelion, kale, collards, basil, garlic, fresh onions, sweet peppers, hot peppers, and shishitos. Some items will be a choice.

U-pick should include edamame, cherry tomatoes, tomatillos, husk cherries, flowers, and labeled herbs (bring scissors).

August 30, 2026
Workshifts this Week (8/31/26)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

August 30, 2026
Art Workshop - Nature Collage
by Lauren Vogt

August 30, 2026
Rain, Rain, Go Away For a While
by Farmer Derek

About a foot of rain has fallen at the farm during the month of August. At this point we're only behind August 2011 for the wettest month in 18 years of keeping precipitation records. Thanks to the contributions from Hurricane Irene that month in 2011, we enjoyed over 15 inches of rain. Remarkably this August we've gotten to a foot without any tropical activity or assistance. It's also more rain than we received in total from April through July. I wonder what September will be like...

We've gotten very lucky that, because of previously made raised beds, we've been able to continue planting each week in soil that has dried out just enough to reshape and transplant. Requisite cultivation also squeaks in just in time before another weekly deluge. We're doing our best to stay on top of weed pressure which does increase with ample rainfall, especially in peak summer weed season. Hand-weeding has become part of our weekly to-do list and we're slowly getting caught up.

Harvesting of potatoes is particularly challenging during wet periods because dryish soil is required for our potato digging machine to function properly. Fortunately last week we were able to continue that harvest and are now probably almost two-thirds done. Thankfully quality and yield remain fairly high though the sooner we can retrieve the rest the better.

August 30, 2026
Still Summer
by Linda Dansbury

Every late summer, my thoughts - and the crops - lean toward cooking heartier, warming foods, but August's warm temps and even higher humidity, steer me away. Here are a few things we enjoyed this past warm week.

Eggplant, tomatoes, garlic, onions - we made a riff on Shakshuka: Grilled eggplant, took skin off, removed some of the seeds, chopped up the flesh. In a pan, saute onions and garlic for a few minutes, add the chopped eggplant, and after that all starts to come together, add a couple of de-skinned chopped tomatoes and simmer together until it's a chunky sauce. Make a well in the center and crack a couple of eggs into the pan. Allow to cook until the whites are set but the yolks are still runny. Remove from heat and mix it all together - top with salt and pepper and chopped fresh herbs. Enjoy with some type of flatbread or toast. As a side note, I like doing this type of dish with mixed greens as well.

Cherry tomatoes, garlic, herbs - made Cherry Tomato Confit. Placed tomatoes and smashed garlic into a small high sided pan. Added olive oil to cover the bottom of the pan. Place in a 225 degree oven and cooked until the tomatoes were starting to break down, about 2 hours. Turned oven off, added chopped mixed herbs and placed the pan back in the oven and left it for another couple of hours. Delicious on pasta, on bread (with or without some type of cheese), on veggies, fish, etc.

Edamame - we enjoyed more fresh edamame and took some of the cooked ones and shelled them for freezing. Note that Edamame are a great substitution for recipes that call for Fava beans or Lima beans - see below.

Peppers, edamame, onions, herbs - chopped up some peppers and onions and sauteed them until tender. Added corn that had been taken off the husk, and edamame and cooked until heated through for our version of succatash.

Tomatillos, garlic, onion - I didn't have time to make a real recipe, but didn't want my tomatillos to go bad, so I broiled a bunch of them with some garlic cloves and rough chopped onions until they were brown in spots. Allowed to cool, then placed in labeled container for use in recipes later in the year.

August 23, 2026
Vegetable Variety
by Farmer Derek

Harvest #16 (Week B) should include cantaloupe, potatoes, tomatoes, eggplant, head lettuce, arugula, Italian dandelion, basil, garlic, fresh onions, sweet peppers, hot peppers, and shishitos. Some items will be a choice.

U-pick should include edamame, cherry tomatoes, tomatillos, husk cherries, flowers, and labeled herbs (bring scissors).

August 23, 2026
Potluck Recap
by Gia Yaccarino

The second potluck of the season on Saturday August 22nd was a HUGE success! The weather was lovely! Over 25 farm members attended. There were familiar faces and some new faces. As usual – the food was amazing! There were so many delicious treats - at least 3 varieties of Zucchini bread including a gluten free option - Cardamom cake and Lemon basil blueberry cornbread! Main course dishes included sausage and peppers and Japanese fried chicken!

There were great conversations and even a little music!

Young kids were running around, laughing and having an awesome time! They bring a wonderful energy to the potlucks!

The potlucks are part of what puts the C in CSA – they are a great way to interact with your farm community and make new friends! And reconnect with older friends! If you have not attended a potluck this year, I strongly encourage you to try to attend the 2 remaining potlucks for this season. And if you have attended the potlucks – you know how great they are – keep coming back!

The next potlucks are scheduled for 5-7 PM on:

Saturday, September 26th

Saturday, October 17th

Rain or shine! Exceptions for severe thunderstorm warnings and tornado warnings.

Thanks!

Gia

August 23, 2026
Workshifts this Week (8/24/26)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

August 23, 2026
Buckets of Rain
by Farmer Derek

Rainfall has reached double digits for the month of August. Amidst several years of overall dry weather, the multiple torrential deluges this month remind us why we were motivated to install thousands of feet of waterways to manage excessive rainfall. Even with those it's impossible to not have some negative effects from heavy rain, most notably soil erosion from fresh beds for new plants. Most of that departing soil is at least captured in the grassy lanes in the field but inevitably some of it makes its way downstream. Hopefully this week we'll dry out enough before the next round of rain Thursday to hoe weeds and harvest potatoes and if we're lucky spread compost and sow cover crops.

Last week we finished harvesting onions and they look incredible! It definitely feels like a banner year for them. Size and quality seem to be top notch. They had a weird start. Sown when the calendar flipped to March, they grew for six weeks in the greenhouse and looked pretty robust exiting their sheltered environment. However within a few weeks to a month it was obvious something was wrong as more than half of them had died. Thanks to Farmer Lina and her connection to Carversville Farm Foundation, we were able to replace our missing onions with their surplus starts that were destined for the compost pile. Those survived and thrived and now we get to enjoy fantastic onions through the fall. Timely weeding, irrigating, and mowing as well as a magical ratio of miscellaneous soil bacteria, fungi, and nutrients probably contributed as well.

August 23, 2026
Farm Deliciousness
by Linda Dansbury

This past week was so warm and humid that I didn't feel much like cooking, but we did enjoy some simple things.

Shishitos - just fried them in a pan with a tiny bit of oil until a bit charred (this can also be done on the grill). When finished, sprinkled with a flavored sea salt for an easy snack.

Edamame - sort of same as above, we had an Asian food night so boiled a bunch of the edamame, topped with a smoked sea salt and enjoyed.

Cherry tomatoes, garlic, fresh herbs - made a confit of tomatoes. So easy and so good. Just put tomatoes in a high sided baking pan, smash a garlic clove or 2 and add to the pan, add enough olive oil to cover the bottom of the pan and sprinkle with a little salt. Place in a 225 degree oven until tomatoes are wrinkly and breaking down, about 2 hours. Add a couple of tablespoons of chopped fresh herbs and place pan back in oven with heat turned off. Leave along for a couple hours. Enjoy on bread, as a pasta or vegetable topping, or countless other ways. These will keep in fridge for a few weeks.

Tomatillos, garlic, sweet peppers, hot peppers, onion, herbs - make the Slow Cooker Chicken or Pork Chile Verde - we really enjoy this dish - it makes a lot so there is some for the freezer.

Eggplant, onions, peppers, tomatoes, garlic - made a batch of Caponata - there are 2 versions on this site. Several farm items are used, which is nice. I made a double batch so we could enjoy some now and freeze some for later.

Zucchini, onions, eggplant, peppers - grilled a large amount of mixed veggies. Enjoyed them the same night topped with good quality olive oil, sea salt and pepper, and a bit of grated parm cheese. One day I made an amazing sandwich with the leftovers - used the grilled veggies, plus a nice slice of fresh tomato and some lettuce. Delicious! Extra napkins were needed! Then, used the remaining as a topping for pasta. It's nice when you make one thing and can enjoy it for a few days.

Lettuce, sweet peppers, tomatoes, cucumber, edamame (previously cooked and beans removed) - made a large veggie salad to go with grilled fish for dinner one night.

August 16, 2026
Second Half Commences
by Farmer Derek

Harvest #15 (Week A) should include watermelon, cantaloupe, potatoes, tomatoes, eggplant, head lettuce, arugula, Italian dandelion, basil, scallions, garlic, fresh onions, sweet peppers, hot peppers, shishitos, and beets. Some items will be a choice. FYI cucumbers and zucchini are waning and will be over very soon but don't worry, winter squash and/or pumpkins aren't far behind.

U-pick should include edamame, cherry tomatoes, tomatillos, husk cherries, flowers, and labeled herbs (bring scissors).

FYI we do our best to predict the harvest but we don't always get it 100% right.

- Check the u-pick board in the hallway for u-pick crops and amounts just before picking (crops and quantities may have changed since you were last at the farm). Amounts listed are per share per week.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm, Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

August 16, 2026
Workshifts this Week (8/17/26)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

August 16, 2026
Season's Peak, Crux
by Farmer Derek

'Tis the season of heavy harvests and an abundance of fresh produce. It's an enjoyable and challenging time. Regarding farm labor and work, we're six months in with about three months to go. Harvests are exactly at the midpoint, fourteen down, fourteen left (final week is November 16). We're also now in a race against waning light, shortening days, and cooler temperatures - eventually.

We see and recognize the deadlines, for harvesting certain crops like potatoes, onions, and winter squash; for sowing late-season produce as well as cover crops. It might feel like we're still firmly in summer but we're very near the end of our seeding schedule, which concludes in early September. The last of the crops will be planted a few weeks later. There's a saying regarding plant growth, something like "a day in September is a week in October is the whole month of November" - meaning rate of growth drastically changes with the seasons (perhaps obviously). The only problem is that Mother Nature is fickle and no two consecutive years are alike, so regardless it's always different, warmer and faster one year, colder and slower the next.

As crops depart the soil and we find time to remove any infrastructure and crop aids that are in the way, we do our best to apply a heavy dose of compost followed by sowing a cover crop mix, protecting the soil while enriching it for next season. We're always planning for a healthy future.

August 9, 2026
Weighty Watermelon
by Farmer Dana

Harvest #14 (Week B) should include watermelon, potatoes, cucumbers, tomatoes, eggplant, head lettuce, Italian dandelion, basil, scallions, garlic, fresh onions, sweet peppers, hot peppers, shishitos, and beets. Some items will be a choice.

U-pick should include green/string/snap beans, edamame, cherry tomatoes, tomatillos, husk cherries, flowers, and labeled herbs (bring scissors).

FYI we do our best to predict the harvest but we don't always get it 100% right.

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share per week.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm, Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

August 9, 2026
Workshifts this Week (8/10/26)
by Farmer Dana

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

August 9, 2026
Weighty Harvests!
by Linda Dansbury

We are in the part of the season in which muscles are needed for your haul and stamina is needed to do all of the U-Pick - thankfully our current heat wave will be gone during the coming week. Here are a few things we enjoyed this past week.

Potatoes, Swiss chard, garlic - this is a delicious way to get greens into your meals. Boil potatoes in salted water with a couple of crushed garlic cloves - no need to peel potatoes. When the potatoes are tender, remove from pot with a slotted spoon and add some Swiss chard that you stemmed and chopped. Boil the chard for just a couple of minutes, then drain. Mash the potatoes as you normally do, adding whatever you usually do, adding the chard when almost fully mashed. Taste, adjust seasonings, and enjoy.

Cherry tomatoes, garlic, herbs - roasted some cherry tomatoes with the herbs and salt and pepper at 400 degrees for about 20 minutes. Once burst and a bit caramelized, smashed them a little. Spread on grilled bread. You can spread goat cheese or add mozzarella to the bread before tomatoes if you want. Many recipes call to add balsamic vinegar to recipes such as this one, but I find these tomatoes are so yummy on their own that the vinegar takes away from the sweet taste.

Onion, garlic, zucchini, peppers, tomatoes, Swiss chard, chopped basil and parsley - did a veggies/scrambled egg dish for a cooking demo at Wrightstown Farmers Market on how to use seasonal veggies. Added onions, peppers and chard stems to pan along with butter and olive oil. Cooked until starting to get tender. Added the zucchini and let that saute for a couple minutes. Next came garlic and cherry tomatoes. Finally, the eggs and when they started to set up, added the chopped up herbs. Comments from the patrons that tasted were that it was delicious and they would not have thought of making a dish like this.

Eggplant, basil - made the Eggplant Parmagiana from this site - it is lighter and simpler to make than most versions of this dish and I really like it a lot.

Eggplant, tomato, onion, hot pepper - prepared the Eggplant Spread from this site. It is from a former farm intern. I like to make a few batches of it and freeze it for use through the winter months. I also add some chopped fresh herbs toward the end of simmering.

Potatoes, green beans, scallions, chopped parsley - enjoyed a twist on German potato salad. Boiled potatoes until starting to get tender. Added green beans and continued cooking until both were tender. Drained and cooled. Placed in large bowl. You can proceed with whatever dressing you like. I made a dressing with red wine vinegar, pepper, celery salt, neutral oil and a teaspoon of Dijon mustard to hold it all together. Added lots of fresh chopped parsley. Potatoes soak up a lot of dressing so when I make this, I typically save some dressing to add later or even the next day. We ate this as a side dish with our dinner, and then I enjoyed the rest for a couple lunches along with other farm veggies.

August 9, 2026
Exhausted and Grateful
by Farmer Dana

We are firmly in the month of August with the majority of summer in the rearview and a new school year on the horizon. A time of year when, as a farmer, the collective efforts of 6 months of physical work begin to show in expected and surprising ways. There is the satisfaction of bringing in and enjoying long season crops like potatoes, tomatoes, peppers, onions and melons. The uncomplicated and profound reality of nourishing oneself with literal fruits of your labor. An experience that I hope all of our members feel when out in the fields doing u-pick, or collecting crops in the pick up room that you helped with during a workshift.

Then there is also a deep exhaustion that sort of settles in your bones in conjunction with the persistent humidity. The weight of the same crops that delight and sustain us are a test of physical endurance. August brings us great food and an emotional tenderness similar to having frayed nerves at the end of a Thursday after a long work week. Still having Friday to get through. But it has been a good harvest season so far, the potatoes look beautiful and there are watermelons coming to you this week. And, guess what! Between 5 and 6 inches of rain fell at the farm last week, so this August we are exhausted and grateful.

August 9, 2026
Summer Potlucks
by Gia Yaccarino

The first potluck of the year had an attendance just shy of 20. There was so much good food and great conversations. Some pasta salad, sausage and peppers, homemade baked beans, blueberries, clementines, kimbap and zucchini oatmeal chocolate chip mini muffins!

The potlucks are part of what puts the C in CSA – it’s a wonderful experience to get to know fellow farm members! The next potluck is scheduled for Saturday, August 22nd.

August 2, 2026
Nightshade Takeover
by Farmer Derek

Harvest #13 (Week A) should include potatoes, cucumbers, zucchini, tomatoes, eggplant, head lettuce, Italian dandelion, basil, scallions, garlic, fresh onions, chard, carrots, green peppers, hot peppers, shishitos, and beets. Some items will be a choice.

U-pick should include green/string/snap beans, edamame, cherry tomatoes, tomatillos, flowers, and labeled herbs (bring scissors).

FYI we do our best to predict the harvest but we don't always get it 100% right.

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share per week.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm, Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

August 2, 2026
So Many Choices!
by Linda Dansbury

We are truly at the peak of the season now. Make sure you allow enough time in your week to do U-Pick. At this point of the season, it is a large part of your crop share. A few things we enjoyed this week are below. Fellow member John Bochanski sent a recipe for a Spicy Cucumber Salad - thank you John! It is almost identical to the recipe that is on this site. See below.

Green Beans, onion, garlic, basil - made a very simple stir fry to go with grilled chicken. Simple sauce of soy sauce, sesame oil, a tiny bit of sugar, a bit of water. To a hot wok or skillet that has a bit of neutral oil in it, add the onion and cook until fragrant, about a minute. Add the beans and garlic and stir them for about another minute. Add the sauce and cover the pan and allow to steam for about 3 minutes. Uncover and tests for doneness. Remove from heat, toss with fresh chopped basil and enjoy.

Beets, onion, parsley, lettuce - made a large beet salad - roast beets, allow to cool, remove skins and chop or slice. Make a Balsamic Vinaigrette. Toss the beets with some of the dressing. Toss some of the lettuce in the vinaigrette. I like to place the greens on bottom of the plate, top with some beets, sprinkle with fresh chopped parsley, fresh ground black pepper. We also like to top with goat cheese and candied pecans.

Cucumbers, cilantro, hot pepper, scallions, garlic, mint - made the Vietnamese Cucumber Salad from this site.

Zucchini, scallions, garlic, cherry tomatoes, basil, chopped leftover green beans, green pepper - had a really good dinner of Chicken Chowder Zucchini Boats - instead of corn, I used some leftover cooked green beans that I chopped up and added some chopped peppers. Really good.

Zucchini, onion, garlic - I had zucchini kind of piled up in my fridge so I made the Silky Zucchini Soup that I am adding to the site. I have made it for years, but never posted it. It is so simple, delicious and freezes very well.

August 2, 2026
Yay for Edamame! And More!
by Linda Dansbury

One of the highly anticipated and beloved U-Pick crops is edamame, basically a fresh soybean. Back in the early days of Anchor Run, and local CSAs in general, edamame were new to most people, but now they are on restaurant menus and in the frozen food aisle. If you haven't made them yourself, they are a healthy, easy, yummy treat.

To pick them, look for well filled-out pods - look toward the bottom of the plants to start. They store fairly well in a plastic bag or container in the fridge. They must be cooked prior to eating. Bring a large pot of HEAVILY salted water to the boil - use a pot larger than what you think you need, because they boil over easily. Add the edamame and boil for 9-11 minutes - start testing for doneness at 9 minutes. When tender, basically al dente, pour them into a colander and rinse with cool water. Place in a large bowl and add more salt to taste, or other seasonings, seasoning blends that you like. Enjoy! To store, cooked beans are good for a couple days when kept in fridge. To keep for longer, freeze on a cookie sheet in a single layer and place in bag when frozen. Or, shell them prior to freezing.

Edamame are great in lots of dishes - they are a great substitute for lima beans in recipes - think succotash. There are many recipes on this site that highlight edamame. Check them out - a few fun ones are the Edamame and Mint Crostini, Soybean "Hummus", Edamame and Carrot Salad with Rice Vinegar.

Shishito pepper is another crop that was relatively unheard of a few years ago. They store fairly well in fridge in a plastic bag or container. They make a really fun snack that is so simple to make. Toss them in a bit of oil. Then either place in a grill basket and grill them until slightly charred. Or, place in a hot skillet and cook until slightly charred all over. Right when they come off the heat, salt them with either plain sea salt or a flavored sea salt. To eat, hold the stem and bite off the pepper. Note: most of these are mild, but every once in a while, there is a very spicy one!

Husk cherries, aka ground cherries - is another fun crop. They are in the same family as tomatillos and tomatoes. They are very healthy for you. The flavor is considered tropical. Like tomatillos, they are covered in a papery husk, which needs to be removed. They are easy to harvest: simply scoop them off the ground! The ones that drop to the ground are ripe. These keep for a very long time - without refrigeration. As long as they are not wet, you can just keep them in a bowl on your kitchen table. If wet, lay out on a towel to dry before keeping in a bowl. Grab a sweet healthy snack whenever you walk by. I have tested keeping them out of the fridge and have left them for a month! There are a few recipes on this site for them. My favorite is the Fresh Ground Cherry Salsa. It takes a lot of chopping (although a food processor would make it go faster) but the taste is worth it. Also try the Ground Cherry Jam and the Ground Cherry Pie.

Potatoes - everyone knows how to enjoy potatoes, so here just a mention on storing. They must be stored in the dark and they like it cool. Do not store in a plastic bag - they need air around them. A paper bag or a wooden box are good.

August 2, 2026
Elusive Rainfall
by Farmer Derek

At least for us, the storm system that rolled through this week was a dud. We received about a quarter of an inch, better than nothing, perhaps just enough to ward off dry-soil-anxiety temporarily. Fortunately we also received a surprise dollop on Thursday evening giving us another .3". Cumulatively that should be enough to hold us over until next week which looks wet (as of now, who knows). Maybe it's a blessing in disguise because dry conditions give us an opportunity to harvest onions and potatoes. Potatoes particularly need dry soil to make harvesting go smoothly. And with next week's wet forecast, getting all of the early potatoes out ahead of time would be ideal. Anytime in July and August when daytime highs stay below 90 degrees we're very thankful. So even though we were feeling slighted by the lack of rainfall, we appreciate the overall weather pattern we've been in for a couple of weeks now.

We received three inches of rain last night, most of it probably very quickly, based on evidence of some erosion and scouring. Feast or famine appears to be the norm for sure! We're extremely thankful for the waterways that were installed in 2018 to help manage flash flooding.

August 2, 2026
Workshifts this Week (8/3/26)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

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