We’ve reached the midpoint of our Summer Season, and about this time each year, the Zucchini and Summer Squash go bonkers. They’re the original “pick me” girls of the agricultural world, I swear. They’re relentless, and I know you feel it on your tables too! For much of the year, I wake up, and make a list of exactly how much we need to harvest in a given day (ie: 200 heads of lettuce, 12 bunches of Chard, etc). But many of the crops we enjoy most at this time of year—the Cucumbers, Zucchini, and any day now Tomatoes and Beans, dictate how much or how little is ready for harvest and insist that we go through and pick them several times a week. We do what we can to keep up; however, we’re calling it what it is and giving ourselves over to our late-Summer overlords.

Thankfully, the weather has cooled down a bit, which means that turning on the oven to make batches of Zucchini Bread is a great option. (And you can bet I’ve shared some great recipes below this week). But even more thankfully, regular visits from the Pierce County Gleaning Project make it possible for us to share the overabundance of our crops with several local food banks and hunger relief organizations in our area.

We’re also going to start pulling some of our Sweet Summer Onions this week. They’re are great for grilling and salad making, and they’ll be a great addition to all of the zucchini you’ll be grilling and the dishes you’ll whip up with several choices of leafy green things fresh from our fields. I’ve sourced a new crop of little Potatoes and another round of Peaches from Eastern Washington to round things out the harvest before the Tomatoes really get cranking. We’ve got a modest harvest of Cherries and Romas for sale in the farm stand this week, but when the output increases over the coming weeks, we’ll open up those bulk sales too. Not yet, but soon. Stay tuned!

Thanks a bushel,
Katie

PS: A friendly reminder, our cut flower garden is open for the CSA! We invite all members of the CSA to cut flowers free of charge. It is the least we can do to thank you for your support and for making your way out to the farm each week. So, pack a pair of scissors, a vase or cup, and cut a beautiful bouquet for yourself or someone you care about. (Pro Tip: One of our customers uses a travel mug as a transport vessel for her flowers, because she can pop it into the cup holder in her car and not have to worry about it tipping over on the way home. Such a smart idea!)