Week 11








4 ears


8 ears



2 melons


4 melons



3 lb.


5 lb.


Cherry Tomato

1 pint


2 pints


Green Beans

3/4 lb.


1.5 lb.



1 lb.


2 lb.



1 small head


2-3 small heads








Recipe of The Week:

IsabelÕs Sauteed Cabbage and Rice




1/4 cup Tamari sauce

1/8th cupCooking Sherry

1/8th cup Lemon Juice

Garlic - a bunch

Cut up cabbage and lightly coat bottom of large frying pan with oil. Saute Cabbage. While cabbage is cooking, mix together soy, cooking sherry, lemon juice, grated garlic and a few drops of oil. Add mixture to frying pan when cabbage is almost done and cook an additional 1-2 minutes. Serve over cooked rice.


IsabelÕs Green Beans and Sausage

1/4 lb. Ground Sausage (New Horizon Farm or Eliza Mclaines farm at Wednesday Market)

green beans

onion- chopped

basil (optional)

3 tablespoons vinegar

1/4 teaspoon sugar

Steam green beans and put them in a bowl. Cook and break up sausage in frying pan. Remove to bowl and drain excess fat. Add chopped onion to pan and saute. Add vinegar to pan and combine with onion and sausage droppings. Add sugar. Pour mixture over beans and sausage. Add chopped basil if desired.


WhatÕs Going On?

                  Hello Everyone! Boy it has been hot, we are purging all of the toxins out our bodies as we sweat all day long. If you put this positive spin on things (as a friend informed me once), it can actually be kind of enjoyable. I would rather be hot as all get out than cold any day. I would also rather be sleeping more and have a normal daily routine than try and avoid the heat by getting up really early or working really late. So Katie and I are out in it from 8am utnil 5pm, with a one hour break for lunch. And what are we getting done? It feels like more harvesting these days than work, but we are managing to stay on top of both tasks. We pick tomatoes each Monday and Thursday and will continue to do so hopefully through September (as long as those plantings keep pumping out). Last Friday Katies sister and her boyfriend came out in the morning and helped us spread 57 bales of straw as a mulch on the third planting of tomatoes. Thanks to Katie and her crew we got the job done in a few short hours. The plants have tripled in size since then. Things are really growing fast now. We will be transplanting our last planting of cucumbers and melons next week, hoping to harvest those guys in September. My mother Isabel has also started seeding some fall crops in trays to be transplanted out in the field in a month or so. It can be hard to think about cool season crops when it is so hot, but it is time!


Produce and Storage Information:

                  MELONS: Read carefully so that you can understand your melons! The catalog that I ordered the seeds from, JohnnyÕs Select Seeds, describes the Sweetie No. 6 as follows, ŌSweet and fragrant, suggestive of butterscotch with an edible rind. Small, oval, 1-2 lb. fruits have a smooth, greenish-white rind and flesh that ripens to a swirl of orange and green; unusual but appealing. Eating quality is consistent throughout the average 7-8 melons per plant. When ripe, fruits slip from the stem with a gentle tug.Ķ Sounds pretty good huh? Well, I think they are. A few have split in the field after the rain we had last week and I have been enjoying them for breakfast. I think they taste like a cross between cantaloupe and honeydew. The flesh also looks like a cross between the two as it does indeed have both green and orange flesh on the inside. By an Ôedible rindÕ the catalog means that the flesh is ripe all the way to the skin on the inside of the melon (despite the fact that the flesh closet to the skin is typically green. I chose a smaller melon since they are lighter and easier to transport, but also so that folks could eat them in one sitting and not have a half cut up melon going bad in their fridge for a week. The melons you have received today are pretty ripe, most of them just popped off the vine on their own when touched (no need for a gentle touch). So, put them in the refrigerator so that they are nice and cool when eating. They should hold for a good week or two in the refrigerator, as I hope you will be able to enjoy them for some time. It seems that a majority of the fruit ripened at the same time this week (we picked 200 melons yesturday!) There may be more for next week but not as many. I do have a couple later plantings of melons (different varieties) that we should see in the next couple of months. PLEASE LET ME KNOW WHAT YOU THINK OF THESE MELONS VIA EMAIL SO THAT I CAN DECIDE WETHER OR NOT TO GROW THEM AGAIN FOR YOU ALL.

                  CORN: Read carefully so that you can understand your corn!!!!! If any of you have eaten local field grown organic corn before then I am sure you are familiar with the corn earworn. It is a catapillar that bores into the very tip of the cob. It can do some pretty severe damage to the cob and is very hard to prevent organically. Fortunately the corn ears you have received this week have very very little earworm damage if any. The majority of the ears I tested, if they had an earworm, didnÕt really have any damage from thelittle fellow. So, if you find one of these guys, simply throw him out your back door and eat up! If there is a little damage, cut off the tip of your cob. This weekÕs corn is some of the healthiest and tastiest I have ever grown, and I am very excited to share it with you all (a pretty bi-color variety meaning that the kernals are both white and yellow). Unfortunately the later plantings of corn are not doing well at all. I am sure that all of you who have been members for a good many years are aware that I am challenged in the area of growing corn. I am amazed at how hard it is. I think it is harder to grow than tomatoes.....or carrots....or even eggplant. Even cauliflower. Anyhow, I have thought about and analyzed what went right with this first planting and am already excited to take on next years corn challenge with success. My point: Enjoy your corn this week because as good as it is, it may be all you get for the season form the farm : (.

                  TOMATOES: READ CAREFULLY TO BEST UNDERSTAND YOUR TOMATOES FOR THE SEASON!! I am going to give you now the best description of the varieties I can. I have given each member a bag that is packed exactly the same with exactly the same varieties. So, you can read along here as you take your tomatoes out of your bag so that you can identify specific varieties easily. Then, you can email me and let me know your favorite varieties so I can know what to grow more of for you :) FULL SHARES: From the top of your bag down, you have received the following varieties.....1 Cherokee Purple (at the very top this tomato is purple and typically shaped weird. It is ripe when the shoulders turn a deep brown and the inside is a deep deep purple) - 1 Green Zebra (this is a smallish to medium sized tomato that has green zebra stipes over a deep yellow background when ripe) - 1 Nebraska Wedding (these are the BIG yellow tomato in your bag. One of you actually received the biggest tomato I have ever seen (you know who you are!), these are ripe when they whole of the tomato is a deep yellow) - 1 large German Johnson (a local favorite, this is ripe when the whole tomato is a deep pink) - 1 Pink Girl (this is a medium sized round pink tomato, similar to the German Johnson, but not typically as weird shaped. I tried this variety as an experiment this season, let me know what you think) - 2 Big Beef (these are those pretty round red tomatoes we are all familiar with, ripe when deep red). Also, for full share members have received one pint of Sungold Cherry tomatoes (bright orange) and one pint of red grape tomatoes (deep red). Let me know what you think of the red grape and if I should bother growing it. Sungolds are so good, maybe I should just grow more of those? HALF SHARES: From the top of your bag down you have received the following varieties (see above for description of varietie).....1 big beef, 1German Johnson, 1 Cherokee Purple, 1 Orange Blossom (a bright orange tomato when ripe, the size varies from very small to large), and 1 Green Zebra. Half share cherry tomatoes are Sungolds (bright orange when ripe). ENJOY!!!


What to Look Forward To.......:)

                  Yellow fleshed watermelons.....sweet and pretty. I canÕt say exactly but I hope we will have some of these guys in the next two weeks. The yeilds are lower than I would have like with this new variety I tried, but hopefully we will have enough for everyone. DonÕt worry, just because you didnÕt receive potatoes this week is no indication of how many we have. You will receive plenty more over the next month or two. I think I will give them out every other week for a couple of months until we have run out. There will be more basil next week and plenty for the rest of the season. We had a little gap in between plantings of squash and zucchini but the next planting should start yeilding this week so you will see those guys again soon. Tomatoes are a coming. I think this was my first plantings peak week, but donÕt worry, there are plenty more to come. Cucumbers will keep gracing us with their presence as well. I had a member ask about garlic and am forced to face my disappointment in the lose of the crop this season. Sorry to say that we will not have garlic this season, but my disappointment is turning into determination to get it right next season. Oh, thank you to all members who let me know they wanted tomatillos and okra. About 20 members requested okra, and it will not be a problem to give these members okra each week if they want it. So, PLEASE let me know if you get sick of receiving okra and I will slow it down a bit. The tomatillos will actually be about a month to harves at this point, but once they start we will have a lot so all those that requested them will be able to receive them. I canÕt wait, they are so yummy. Okay, that is it for now, please let m eknow if any of you have any questions or thoughts via email. (Are we all as excited as I am to get another instalment of Harry Potter this weekend???!!) Thanks, Elise.