7/15/26 Hot Weather on the Farm

This week has been nice a hot on the farm! The heat is helping to ripen up the tomatoes and the corn. The warm air helps to boost photosynthesis and nutrient uptake. Additionally, heat warms the soil which helps microbes break down organic matter and allows plants to absorb minerals from the soil more abundantly.

When farming vegetables its important to be mindful of the outdoor temperature. This week we have used this heat to help us clear a few old beds of Napa Cabbage with the use of landscape fabric. The hotter temperature speeds up the breakdown process of the plants beneath the fabric and in a week or two we will uncover the beds and prep them with compost then replant some veggies for fall!

With the heat we make sure to do our indoor tasks in the coolness of the morning and make sure our new transplants are getting adequate water before the heat of the day.  We have loads of peppers, tomatoes and cucumbers inside our hoop houses on the farm and we take time in the morning to either trellis, prune or harvest the fruit.

In the heat of the summer, the crew gains a deeper appreciation for the trees and hedge rows around the farm that add pockets of shade in our valley. These pockets of shade also allow us to grow a greater diversity of vegetables year round! In the sunniest patches we are growing our slicer tomatoes, beets, peppers, corn and many more sun loving plant varieties. In the shady patches we are able to grow leafy greens and herbs, plants that do well with a bit less sun.

We experimented earlier this year with a trial of summer arugula in one of our most shady beds and we are excited to continue experimenting throughout the rest of the summer.

This Week’s Box

Lettuce: Panisse (SR) OR Cherokee (WC)

Kale: Toscano (SR) OR Rainbow (WC)

Baby Bok Choi (SR) OR Broccolini (WC)

Bulb Fennel (SR) OR Kohlrabi (WC)

Herb: Parsley (SR) OR Scallions (WC)

Cherry Tomatoes (SR) OR Strawberries (WC)

Family: Beets & Tomatoes

Produce Notes & Recipes

Roasted Fennel, Tomatoes and White Beans

• 1 fennel bulb 

• 2 tbsp olive oil, plus more for serving

• Pinch of dried oregano, to taste

• Sea salt and freshly cracked pepper, to taste

• 1 cup cherry tomatoes

• 3-5 small cloves of garlic, sliced thinly

• 1 (15-oz) can of white Cannellini beans, drained & rinsed

• 1 tbsp fresh parsley, chopped

• Parmesan, freshly grated, for serving

1. Preheat the oven to 425 degrees.

2. Trim the fennel so you are left with just the white bulb. Cut the bulb into ½-inch-wide wedges. Chop the fennel fronds off for garnish.

3. Heat the olive oil in a skillet over medium-high heat. Once hot, add the fennel wedges in a single layer, then season with dried oregano, sea salt, and freshly cracked pepper to taste. Cook, turning occasionally, until fennel begins to soften and brown, about 10 minutes. 

4. Flip the fennel over and add the tomatoes and garlic. Continue roasting for 10 minutes.

5. Add the drained white beans and roast for 3-5 minutes.

6. Remove from the oven and sprinkle with parsley and fennel fronds.

7. Serve with fresh parmesan or a piece of toast.

Kohlrabi and Rainbow Kale Salad

• Kohlrabi, peeled and grated

• Rainbow Kale, finely chopped stems removed

• 2 carrots, grated

• Red cabbage, 1/4 head shredded

Honey Dijon Dressing:

• 1/3 cup olive oil

• 2 Tbs apple cider vinegar

• 1 Tbs dijon mustard

• 1 Tbs honey

• salt and pepper to taste.

Extra Shares

Flower Share: Bouquets

Lettuce Share:  Lettuce Leaf Mix 🥬

Bunched Greens Share: Rainbow Chard

Herb Share: Basil

Summer Pint Share: Shishitos

Eggs: 🥚