Farm Journal 7/7/24

The blackberries are just starting to ripen – Summer is HERE!

We’ve had a good run so far this summer. The CSA shares are well stocked in veggies and you all are feeling like you’re up to your eyeballs in greens. I know, I know…. But that’s what grows well in Western PA this time of year! Keeping up with eating your greens is part of the Eat Local challenge.

I cooked up a pan of green beans for dinner tonight. You can’t go wrong with steamed green beans bathed is a pool of salty butter. Yum! Both the girls turned up their noses to “beans for dinner”. I balked. Can you imagine eating canned or frozen beans? Don’t you know how they pale in comparison to the fresh-from-the-garden string beans? Haven’t you noticed how you don’t have to eat green beans the rest of year? So they tried them . . .and we finished off the whole pan of beans! Mom for the win!

Green beans take about 49 days from planting to harvest – so we have our second succession of beans in the ground and already growing. Here they are – ankle high. Which in farmer lore, means it’s time to plant the next succession. We’ll aim to get one more succession in before the end of the growing season. But I do know that the crew is no longer thrilled with the prospect of picking beans! We planted six 100′ beds for this first round, and four 100′ beds for the second succession, and probably go down to three beds next time!

The squash are doing well in the fields too. We try to harvest them every couple of days, before they get too big. Some sneak by and grow into baseball-bat sized fruit. Only good for the pigs, who have less discerning tastes! I have to make a shout out to the Rugosa Friulana Squash. Those are the lumpy yellowish-green squash that come from northern Italy, an heirloom variety that I stumbled upon in the Baker Creek Catalog. It’s a resilient plant that can hold its own against powdery mildew and squash beetles, and produces a squash that really stands out when sautéed with butter and onions. If you see it in your CSA – be sure to cook it up on its own to enjoy the tenderness and flavor.

Place your order for some farm fresh goodies!

Order GROUND PORK HERE: We’re doing a ground pork sale – Get 10 pounds of ground pork for $70. That’s $20 off the total price! Enter Ground24 to get the discount at check out. This is the last week of the sale!

Scan the produce section for the veggies that are starting to become abundant! BULK ALERT! We have 5 lb bundles of beans for sale too.

Art on the Farm

Join us again at the nearby table, picnic blanket, or gardens where our local artist and long time Blackberry Meadows CSA member, Maritza Mosquera, will offer a variety of materials and some fresh ideas to instigate and support us making art together.

Maritza has been an artist and teacher all her life. She will be sharing her love for The Farm, our members, food and, definitely, art.

This Wednesday from 3-6 pm during our CSA pick up at the farm.

All materials included. Come and Enjoy!

DONATIONS welcomed, good energy accepted.

Sausage of the Week (S.O.W.) FRESH BRATWURST

This week, we’re grilling up up Fresh Brats at The Farmers Grill. You can get a sausage sandwich for $12 at our grill, or buy the frozen one pound packages (four links) on sale for $10 each!

Important: Ordering Information

Farm pick up to Wednesdays 11 – 7pm. Our farm store is OPEN! Park on the right at the top of the hill and walk over to our farm stand, under the red awning. We’ll have your order ready – as the purple counter. 

IMPORTANT: Please make sure you place a minimum order of $30 for delivery. 

At the Farmers Grill Stand at Squirrel Hill Market, Sunday – 9 am – 1 pm

Across from Frick Park Market in Point Breeze, this Sunday at 1:45 – 2:00 pm

At the Farmers Grill Stand at Northside Market, Friday 3 – 7 pm

Ligonier Country Market – at the Farmers Grill stand – Saturdays 8 am – 12 pm

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