- Potatoes - 1 quart Red
- Cucumber - 1 big, + 1 small
- Carrots - 1 bunch
- Summer Squash - 1 1/2 lb
- Lettuce - 1 head
- Kale, Lacinato - 1 bunch
- Swiss Chard - 1 bunch
- Tomatoes - 3 small
- Basil - 1 bunch
Recipes of the week:
Greetings Members!
How is your summer going? It is definitely an outdoor summer. My daughters and my Mom invited me to the beach in Maine, so I ran away last weekend to the Ocean. It was so nice to get away. The weather was wonderful, sunny and hot. Even the freezing Maine water seemed so warm this year. I stayed in the ocean water riding the waves. It must have been a little too long because even with two applications of sun screen my back got pretty pink. Sunday was warm and cloudy at the beach and a nice morning break for those with sunburn. The afternoon traveling was great, as we stopped at a nice farm stand and gobbled up their pint fresh organic blueberries on our ride back home. This will be the last week we will have blueberries for sale, from our organic patch.
Farmer Joe took me for a ride around the farm on Monday so I could how things were growing. I did see that we will soon have watermelons. We cut one open that was still whitish pink and although it was getting close, it was only pink around the seeds and not quite ready to harvest. Enjoy your fresh basil this week. It is nice to have a Caprese salad of sliced fresh tomatoes, fresh Mozzarella, and a few ribbons of basil or try this week's recipe or others online too.
We know it is August when our college students start talking about heading back to school and fall classes. We will be missing our working UVM students, Mira , Sally and their friend Kasey, as they leave us to prepare for another year of college. They have been wonderful new friends to us all and we will miss their smiling faces. Thanks for planting the Valley Dream Farm sign garden before departing.
Thanks!
Anne
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