Harvest #10 (Week B) should include cucumbers, zucchini, carrots, eggplant, sweet peppers, hot peppers, tomatoes, fresh garlic, lettuce, swiss chard, italian dandelion, beets, and herbs. Some items will be a choice. U-pick should include cherry/grape tomatoes, green/snap/string beans, tomatillos, flowers, and herbs.

Some nasty storms rolled through the region to begin and end last week. Both times the farm was spared the worst. Other local areas weren't as lucky. We hope you fared well. Unfortunately we've come to expect flash flood inducing storms on a regular basis and have done what we can to minimize their impact. The waterways have helped immensely. Since they were installed a few years ago the worst we've experienced was a 3" deluge in about an hour or so, which is nothing compared to the 10" that dumped on lower Bucks last Monday. I'm not sure what that would have looked like here but it wouldn't have been good. Seeing the photographs of floods and damage incurred in Germany and parts of Europe really highlights the power of weather and water. Ten seasons ago we endured our worst stretch of weather when Hurricane Irene and Tropical Storm Lee rolled through. In about a month and a half we received 21" of rain, about 5 times the average.

Even considering the rain and extremely oppressive heat, last week was good and productive. Farmers and members harvested the rest of the carrots, approximately 2 tons, and the overall size, quality, and yield is perhaps the best ever. Garlic processing was wrapped up and the quality of that is also incredible. Tomatoes in the new tunnels are beginning to ripen in earnest. The plants are huge (7-8' tall), heavily laden with fruit, and are still healthy. Ripe tomatoes have great appearance and flavor. The soil in these tunnels had copious amounts of straw, mushroom compost, and aragonite (calcium) worked in and it appears we got it right so far. Keeping the rain off tomato plants makes a huge difference too. We transplanted another couple of rounds of lettuce, the last of the beans for the season, and some of the big fall brassicas (broccoli, cauliflower, cabbage).

Soon we'll move on to harvesting the next few rounds of large storage crops like onions and potatoes. Intermediate day onions may begin to be retrieved late this coming week once we finish sweet potato weeding. They tell us they're ready when their tops begin to flop over and start to dry out. Foliage of early potato varieties are just starting to undergo senescence. Underground they undergo a 'hardening-off' process where their skins toughen and thicken which is what protects them during storage. If we retrieve them before they're ready they would be considered 'new potatoes' and would need to be consumed right away. Harvests are already big so we never feel the need to retrieve potatoes early.

We're looking forward to a more agreeable weather pattern this coming week and hope you are able to spend some good time outside!

Looks like it'll be a beautiful, "cool", and less humid week for working on the farm! Tasks should include pulling weeds from and saving the sweet potato patch from weed dominance as well as some possible harvesting of other crops.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

I think we are all thankful for the lower heat and humidity - I hope all of you and your loved ones came through the storms with no damage. The oppressive heat had me making large salads or grilling and then adding any leftovers to salads. Grill or roast more of whatever protein you want, and then you will have simple dinners with no need to sweat over a stove or grill for another day or two. Mix up the salads you make to keep from getting bored. Or make sandwiches with leftover protein and have a nice veggie side salad - another great strategy for beating the heat. Send me your summer inspirations for great meals during the heat by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Cucumber, scallions, cilantro, mint, garlic, chili pepper (I know we haven't received these yet, I took one out of the freezer from last year - another way the harvest keeps giving through the year). Made a Vietnamese Cucumber Salad that is so yummy - actually have now made it 3 times so far this year! Even leftovers the next day are delicious.

Green beans, scallions, garlic, basil, parsley, cherry tomatoes - made a green bean salad - I have twice now used my entire share of green beans in 1 large salad. It keeps for days due to the red wine vinaigrette I use. To make it, cook the beans as you like - I cook them a bit longer than if I were eating them plain because the dressing is better absorbed. Chop the aromatics and halve the cherry tomatoes. Make your favorite red wine vinaigrette and mix all together. Delicious add-ins include chick peas and feta cheese.

Zucchini, eggplant, pepper, chard, scallions, basil and parsley - made a really simple pasta salad by grilling all the veggies until nicely charred and tender. Chopped everything up and tossed together in a large bowl with cooked pasta. Dressing was a vinaigrette I made combining red wine vinegar and balsamic vinegar. Enjoyed it as a delicious side dish, and then leftovers were lunch with some leftover chicken one day and some tuna another day. Additional add-ins for this dish can be white beans or chick peas, some type of cheese, including mozzarella, parmesan or feta, cherry tomatoes or other things your family likes.

Lettuce, tomato, scallion and basil - we had club sandwiches one night and I finely chopped scallion and basil and mixed into the mayo for a nice flavor boost to the sandwich.

Garlic scapes, scallion, lots of parsley and basil - used all these herbs to flavor a marinade for grilled chicken. Yum