July 10 Newsletter

Posted on Posted in Newsletters 2018, Recipes Tagged with , , ,

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Open Every Day June – October
Monday – Saturday 10am to 5pm
Sunday 11am to 4pm

The 4th of July is over
Where does the time go
Please don’t play in the clover
Go out in the Garden and hoe

Hello!
Hope this finds you all happy and well!
Things are doing fine in the fields, so are the weeds.

The tomatoes in the fields are starting to ripen. We are picking the 4th of July Tomatoes, it’s the size of a golf ball.

I want to tell you about tomato blight. Take the bottom leaves off the plant and dump them. It has been so humid and hot it spreads well. Take the leaves off up to the 1st cluster of tomatoes. Also, as your plant gets a lot of leaves, take some off so the air can get through the plant. Don’t touch any part of plant when you remove blight leaves.

We are starting to pick peas, 2-3 weeks late this season. The green beans will start soon. Tomatoes are wonderful, slicing and cherry. So fun when things start.

Watermelon and muskmelon are superb. Hope to dig potatoes soon. White pearl should be ready, love new spuds.

How does your garden grow?

I had some no shows but it’s been replanted, carrots and beets had an issue.

Butter lettuce and some romaine is being picked, Rhubarb is on overload. It’s excellent flavor, really red. We are picking green onions too.

I have a lot of customers who have not planted any garden, I have a lot of seeds and plants to help them, also yellow onion sets and shallot plants.
My Garden Tours are full. Its so exciting to do these.

I had a Barn Quilt Tour recently with lunch in my Loft. This too is a great way for people to see Carver County. Janet Fahey is the engine that runs that train. She does a great job with her Tours. We are so lucky to have her to share her passion. I had 47 people, it was fabulous!

My friend Pat at the Wild Bird Store in Waconia had her swan song the end of June. I’ll really miss her and her great store. Thanks Pat for all you did and enjoy your new journey.

lettuce At The FarmWe are picking organic

  • Leaf Lettuce
  • Romaine
  • Kohlrabi
  • Kale
  • Garlic Scapes
  • Green Onions

Fill Your Willow Basket

Sweet Corn, Indiana
Watermelon, Indiana
Muskmelon, Indiana
Slicing Tomatoes, local
Cherry Tomatoes, local
Cucumbers, local
Green Top Radishes, local

Bing Cherries, Washington
Rainier Cherries, Washington
Peaches, Alabama
Nectarines, California
Red Grapes, California
Baby Red Spuds, local
Green Peppers, California

Brown Eggs, local
Maple Syrup, local
Honey, At The Farm

Pickle Radish – Donna’s Pantry

4 cups radishes, slice thin
1 Vadahlia onion, slice thin

Mix
1 cup C&H Sugar
1 cup apple cider vinegar
3 tsp salt, kosher

Layer in 1 gallon crock
Pour mixture over the radishes and onions

Chill for 8 hours, keeps well in refrigerator

Enjoy!

Have you been to The Farm to meet Donna?
Enjoy real food!