Season's end is approaching fast and we can really tell by how the farm is acting.  Todays "cool weather" is deceiving, but starting tomorrow the highs will jump back into the 80s and the plants behave so differently just from those few extra degrees. At this time of the season we start to pull a bit of a "grab and run" maneuver with produce that's in the field. We see heat related stress and increased bug pressure on many crops so we are anxious to get things out of the ground; especially things like cabbage, large radishes and carrots.  You'll notice that for the past few weeks in a row most of the produce in the shares has been from our fields and French Farms, which we are quite pleased about. This is how the shares were supposed to work out before the complications of our early-season flood and all of the crops we lost. We look at the shares of these past few weeks and we are proud that these two tiny farms have been able to grow enough diverse veggies to provide for all of you. 

We are including green beans AGAIN this week, and we hope you don't mind too much! We know that they are easy to incorporate into many meals, so hopefully no one minds the repetition too much. We planted two separate beds of beans a few weeks apart, but with the days lengthening the newer bed caught up to the older bed and now they are both producing large amounts of beans at the same time.  The beans take ages to harvest when there are this many, but we manage with the help of volunteers!

While there is abundance in the fields we want to share it with you, so this weeks share is quite large, as was last weeks. That may change soon however; the last few shares of the season might get a bit smaller because all of the local farms are experiencing the same dwindling of crops that we are. Last week we planted a few beds of fennel, kohlrabi and okra and we hope to have them available for the final share. 

One crop we are particularly excited about sharing this week is Chris' little cucumbers. The variety name is "Jackson" and while they are considered a pickling gherkin that in no way means you cant eat them fresh. Their texture is a bit less dense and watery than a normal cucumber, and they are delicious raw. We have always had trouble growing cucumbers and are so jealous of Chris' 200 feet of perfectly trellised worm free cukes! In fact, they have inspired us to organize an end of season pickling workshop.. we're ironing out the details now and will email everyone when its time to sign up. Our bean bounty will make an appearance in the pickling workshop too! 

Small Shares:

Napa cabbage from our fields

Eros escarole from our fields

Radishes (watermelon and black spanish mixed) from our fields

Carrots from French Farms

Salanova salad mix from French Farms

Choice of chard or kale from French Farms

Beans (again!) from our fields

Pickling cucumbers from French Farms

Grapefruit from Central Florida

Large Shares:

Napa cabbage from our fields

Eros escarole from our fields

Radishes (watermelon and black spanish mixed) from our fields

Carrots from French Farms

Salanova salad mix from French Farms

Choice of chard or kale from French Farms

Beans (again!) from our fields

Pickling cucumbers from French Farms

Grapefruit from Central Florida

Sugar snap peas from French Farms

Baby red choi from our fields