In the expectant mode

Our retail refrigerator needs to find a new home (any takers?); it does not hold its cool in a reliable manner. I am sure it has had an illustrious past, due to its age, and may end up on the junk heap. It moves about with grace on new casters….I hope to be the same way when I come to my end of days.

We are expecting….new retail coolers and a freezer, ones with interior lights, efficient cooling and quiet hummings. As with all new additions to the family there are significant changes ….. hopefully no more sleepless nights, changing of the (diaper) pail and high temperatures. Hey Ho!

Before ordering the coolers, I counted the days, planned for mishaps and put the order in on a Monday – haha. This delivery was to be a 3-5 day waiting period, avoiding Wednesdays. Two weeks later it is coming today – Wednesday – at noon!

Take 10 deep breaths and the day will proceed as usual….in high alert, adrenalin at the ready.

Harvests yesterday included 100′s of eggplants, ears of corn, sweet peppers and melons. Now what? Take 10. I AM thankful.

Farm shares will include: Cantaloupe, sweet peppers, eggplant, carrots, beets, green beans (or) corn, slicing tomatoes, cucumbers and herbs.

Good eats for these times….what do you expect?



What is rough on the outside and sweet on the inside? I could name a variety of things, including some friends…but the focus today is on our cantaloupe – Athena and Sarah’s Choice. Two beds, 200 feet long of melons are to be harvested over the next couple of weeks! Last year, we took a miss on the melon crop when the cucumber beetle devastated the field overnight and the weeds were intense on the remaining stragglers.

Cantaloupe is lovely eaten as is, used as a bowl for other lovely munches such as ice cream, or also dried, or frozen for later smoothies or one I have not tried: panna cotta.

Again, the rest of the hidden story is that cantaloupe scores high in vitamins A and C, potassium and a host of other nutrients that help to keep us bright-eyed and bushy-tailed. That is my goal in life, to take that meandering path through all the remaining years. I want to be a person of interest before the last chapter comes to an end, someone responsible for a shift …. of jubilee proportions. Hmmmmm

“Sa-weet” is also used in predicaments as in, “Now what?” We have the mountains of produce and could unload it all on our farm share members to pass on the sa-weetness. Haha This week’s boxes should contain: cantaloupe, green beans OR garlic, cucumbers, eggplant, peppers, summer squash, slicing tomatoes, celery and parsley.






The French connection

Globe peddling bikers found their way to Jubilee. They were headed to Nebraska and then biking to Columbia…. the country in South America. I could have closed up shop for the day and listened to their stories -leurs histoires étaient whooee! One rider was from Paris, France and had cycled all over Europe. Imagine, somehow we were located  – I love it.

A year ago, a young man from southern France came to help us pick aronia berries. Wouldn’t you know, but we were harvesting aronia berries when the cycling duo showed up yesterday?

Continuing on with this French connection…this is the season to be making ratatouille – all the fixings are available: 1# eggplant,1# summer squash, 1# onions, 1 Tbsp garlic, 2# tomatoes, 1/4 # green peppers, 1/4 cup olive oil (or more), salt to taste. Sauté the onions and I add the rest and cook on low until most of the juice is gone. I plan to freeze it in serving sizes for use in sandwiches, pizza, pasta and other tasty dishes.

It is ratatouille farm share week so look for tomatoes, green peppers OR green beans, eggplant, onions, summer squash as well as cucumbers, potatoes OR celery,  carrots OR beets, sage OR parsley….. The ‘OR’s’ are for the mini farm share choices.

C’est délicieux!

Chez Esteban

Caramelized fennel and onions over ground turkey meatballs with rosemary and a schlup of cream, new red potatoes and fresh green beans with lemon basil – OH MY! The night before was ground nut stew with brown rice at the only Chez Esteban in town. Steve (Esteban) has agreed to take on the next 40 years as head cook……not exactly, but it has been a real treat to have fantastic meals served on my Grandmother’s china and all I do is show up! Let me know if you can top that – haha

Red Norland potatoes jumped out of the ground at yesterday’s harvest – no need to wash them for storage, most amazing. Last year, more than half of our crop rotted in the ground due to the continuous rains and the low field they were in.

The larger beets have been harvested…over 400 pounds – whoo whoo! Now to begin making pickled beets along with dill pickles, bread & butter pickles, chunk pickles and garlic scape) pickles.

Salsa, both fresh and canned is now available. Steve and I figured out the pH meter that Loida and Nathan left behind and we can can can as long as we are below 4.6 pH!

Today’s harvest boxes should contain: new potatoes, summer squash, green onions, broccoli, green beans or eggplant, cherry tomatoes, slicing tomatoes, cucumbers or kohlrabi and choices of herbs: genovese basil, parsley, anise hyssop or sage.



While out weeding in the onion patch, I noted a labyrinth of tiny tunnels and crickets everywhere. There is more life beneath my feet….the soil food web, than I can ever hope to understand. It is what supports all that is above ground and yet it is indiscriminately modified and doused without thought of future generations of critters both microscopic and those larger than life, we’uns.

This week a couple walked into the market and asked about some strange-looking plants that were growing at the other end of  Mountain Lake Road, the street I call home; it is the only way out – east or west. These plants were brown and stood upright. Goodness, after I mentally zipped through all my neighbor’s homes to the west it became clear these folks were talking about the field that had been sprayed to kill all organisms. above and below ground level; and what remained were the brown plant skeletons. Hmmm It is to be an industrial ‘park’ of some sort.

Crickets find their way into the market by ones and twos and commence tuning their fiddles. I wish they kept time with the music I am playing. The magnitude of sound they present to the world is amazing. Maybe I should sing my conversations!

Produce is flooding in so be prepared: Green onions, green beans, green cucumbers, green parsley, green kale & chard, green savory, green broccoli, green & yellow squash  red tomatoes and herbs: summer savory, parsley, basil, cilantro…. Fennel decided to come 6 weeks early. Carrots and beets are in the ready.