We're getting close to fresh vegetable season.
For our CSA members, that means their 17-week subscription will start soon.
We aim for the end of May, but it always depends on the weather. This year, it looks more like the second week of June before the veggies begin rolling in.
Some of the early crops we expect to harvest are beets, Swiss chard, radishes and spinach.
Also planted this year are arugula, potatoes, tomatoes, sweet and hot peppers (many more sweet than hot this year), lettuce, onions, garlic, beans, cucumbers, kale, a huge variety of Summer and Winter squashes, many different herbs and lots of eggplant.
The tomatoes won't be ready until mid- to late-July, but I can already taste them, warm from the field. Grocery store tomatoes are imposters.
We will also have strawberries and blueberries in the shares this year -- strawberries in mid-June and blueberries in mid-July through mid-August. While we don't grow these fruits, we do pick them at two local farms that are growing them organically.
Starting Monday, CSA members will begin receiving a weekly newsletter with field updates and recipes on how to cook some of the produce they will be receiving that might be new to them. There are also lots of recipes on our website for members and non-members alike to try.
Don't be afraid of the Swiss Chard and Orange Saute.
Not sure what to do with eggplant? Never fear. Bruscetta with Eggplant is easy to make and your friends will think you're the next Julia Child.
But don't limit yourself to our website. There are many, many blogs and websites out there dedicated to preparing real food, quickly and easily.
If you're into canning the summer's harvest, check out the Food in Jars site. You'll find tons of great tips on now to make the most of the season's produce.
Another site I like is I Breathe ... I'm Hungry. The food is delicious and the pictures are beautiful.
A new favorite is Family Fresh Cooking. The meals are easy yet really good and there are pictures of the mountains of Colorado. I can never pass up pictures of mountains.
And finally, give the Adventures of the Yankee Kitchen Ninja a look. It's all about Vermont, food and ninjas. What's not to like?!
So as Summer officially kicks off this Memorial Day weekend, fire up the grill. Roast up some farm fresh asparagus alongside those ribs or burgers. Fresh vegetable season is relatively short in Ohio. Make the most of it.
Despite the heat and really, really dry weather, August is proving to be a beautiful month at the farm.
The bees are out and about collecting pollen. This young lady is working the corn. Now technically, corn is wind pollinated and doesn't rely on bees for pollination, but that doesn't mean bees won't use the pollen. Bees are not hung up on technicalities.
The scarecrow is very good at keeping the birds out of the corn, but luckily he doesn't frighten the bees.
The onions this year are delicious. Strong and pungent.
The basil is ready to go and waiting for more heirloom tomatoes to ripen.
Our tomatoes are coming on slowly this year. I go out to the field each morning and threaten them to ripen up. There are CSA members waiting. There are canning jars waiting. But tomatoes are on their own time schedule and will ripen when they will ripen. My guess is they will all decide to ripen on the same day in the next week or two.
The eggplant is small, but delicious.
And the sunflowers are beginning to put on a show.
August and September are certainly harvest months. We're doing our best to enjoy each and every day because we know now that August is here, fall and it's buddy winter are not far behind.