Summer heat is here
The “dog days” are over but Autumn is a ways off
Our website will be stocked this evening at 6pm for pickup at Perkasie Farmers Market this Saturday. Not all items included in this preview will be available for pre-order and we may have a few extra items at market. As always, you’ll find all the good veggies and location info at wrockhill.com/shop.
August heat and autumn crops
We are in a transitional piece of the season - summer crops are holding on amidst heat and humidity, fall crops are getting into the ground and we’re all looking forward to some cooler days ahead. Day to day we wait and see who has another harvest left and who is ready to rip out to make room for more fall goods. Happily we’ve been spared any major damage from this week’s storms and many of our summer crops are still going strong! Every week we keep a close eye on the progress of our winter squash and look forward to bringing them in to cure. But we’re not there yet - plenty of summer left!
Cukes and “zukes” and a new sort of green bean
“Pickling” cucumbers are back again this week, perfect for summer snacking or chopping into a cool and refreshing Greek salad. Try out our much-adored patty pan summer squash anywhere you’d use a zucchini - grilled, pickled or diced for a light pasta supper. Of course, okra is loving this recent heat and we’ll have pints of these pretties ready for a pot of gumbo.
We’re harvesting another round of green beans this week, as well as our first market crop of pole beans. These have similar flavor in a slightly flatter shape, perfectly suited for quick sautes or a salad with basil and parmesan, perhaps.
Carrots, greens and garlic
Our trio of dark leafy greens are still giving their all, but their numbers are dwindling. We’ve really gotten a lot of lovely red Russian kale, rainbow Swiss chard and lacinato “dino” kale so far this season, but those plantings are approaching their close. Take advantage while you can - it will be a little bit longer before we see our fall curly kale in the mix at market. We’re digging another round of carrots this week - excellent for a fresh, French carrot salad - as well as some lovely scallions. We’re evaluating our recently harvest garlic to assess which bulbs we’re bringing to market and which we’re holding on to for seed; it won’t be long before it’s planting time for this overwintered investment.
Tomatoes and berries, too
Our heirloom tomatoes are starting to arrive alongside rainbow cherry tomatoes and our first sauce tomatoes. Whichever tomato you choose, you can’t go wrong giving them a go on the grill or a quick oven roast to really bring out their best flavor.
This may be our final week for our beloved blackberries; they’ve been bountiful this year and we hope you’ve enjoyed snacking on them just as much as we have!
Fresh cut herbs and flowers
For your table we’ll be bringing celosia-stuffed fresh cut bouquets. For your plate plenty of fresh cut herbs and a selection of our favorite microgreens.
Thank you for your support + feedback.
We appreciate your taking on this season with us and we look forward to seeing you at Market this weekend!
Stay well.
Regards,
Rosemary + Pete