Walking around the fields it feels like the farm is in an in between place. Summer is here and as you can see in the share the melons are doing really well so it is time to start getting creative with watermelon salads, sorbet, whatever you can think of. We will have more squash again soon. We will be taking a break from harvesting kale to give the plants some recovery time. It is also like a second spring as we prepare and seed beds with fall root crops like carrots, beets and parsnips. Weeds continue to grow and we continue to try to stay ahead of them. Early fields we planted in are ready to be turned back in. We can see ahead as well and see what the later season will bring. Our sweet potato plants are looking really amazing. Onions are almost done curing in the greenhouse and we have been moving them into cold storage. Butternut, acorn and other winter squash plants are flowering and beginning to produce their fruits. We will keep harvesting cherry tomatoes. It is time to embrace summer flavors.
Margaret and Kevin
Watermelon, Rosemary, and Feta Salad
4 cups of chopped watermelon, chilled
2 ounces feta cheese (ideally goat feta), crumbled
1 teaspoon finely chopped rosemary (fresh or dried)
Salt and pepper
High quality olive oil
Toss all ingredients together, adding salt and pepper to taste. You should need very little salt, depending on how salty the feta is. Drizzle just a tiny stream of olive oil over everything and toss. Chill until serving.
• Toasted walnuts finely chopped would also make a good salad – probably one more suited for dessert or the cheese course.
• Next time we make this we plan on adding some finely sliced shallots.
Have a recipe you want to share with the rest of the farm members? Email it to me at firstname.lastname@example.org