We’ll if you haven’t been out IT IS HOT! Thank God for AC! Unfortunately, not much gets done in the garden sitting in front of the AC. So we are waiting with bated breath (or maybe that’s just because we can’t breath due to the humidity) for a break in the weather.
In the interim, the fava beans have germinated and I am hoping the peas do very soon. Getting these started in warm soil is harder, even when we pre-soak and over seed in order to try to get a good stand.
If you haven’t had fava beans before, I encourage you to try them. They are sweet like peas in the green shelling bean stage and much easier to shell. The pods are not edible though. The peas we planted were, for the most part, snap peas as these seem to be the most popular. They can easily be blanched and frozen for use later in the year as well as eaten fresh. Kids really dig these little sweet treats. See if you can get the kids to try the favas as well. They are just the right size for little fingers. I expect to harvest these late in the season, approximately mid-November.
We have some green beans and more coming on in the next 10-14 days. These include some of the Fowler a heirloom beans from George McLaughlin, a few Rattlesnake pole beans OP, McCaslan a pole bean OP that looks more roma type than normal to me, Tema, a trial variety for me this year and Santa Anna an Italian pole bean.
Several of the Asian greens have come up as well as arugula, Red Russian Kale and lettuce. If everything goes well we should be able to start harvesting these just after Labor Day.
I can tell fall is in the air, even before it gets cold as our buck starts to smell like the heaviest goat “perfume” ever. The does love it, Sue however is constantly turning up her nose this time of year, when the wind blows in the wrong direction. I am about the only one who can handle it. They say that people used to drive by farms and when the odor floated into the car on the breeze they would say “Smell that? Yep, smells like money.” That was then, this is now. Now it just smells like old goat.
If you don’t follow us on Facebook, here’s a note you missed…
Kathy Tibbits posted Gotta brag on Heaven Sent Sausage. You can get it at Tahlequah Farmers Market or go to the farm at Caney. The grind is better than typical sausage and it has more lean flavor than any of the other sausages I’ve ever tried. And its single farm origin. And you meet your farmer. And its local. And it benefits the local economy. And it supports food generation right here within reaching distance. And the folks at Heaven Sent are nice. And they have a diversified farm. In fact, if you’re in TQ you can get a CSA share every week. Coleen Thornton is who you call, Heaven Sent is how its listed. Supplies limited. Now I’m going to cook the pork belly so its ready when I get ready for an ultra-rich BLT.
All of our meat is getting rave reviews. Having only had it back for just over 2 weeks, we have already sold almost half our inventory. Three other lambs, a cow and another hog are in at the butcher now. This time we’ll get more sausages, and specialty meats. If you thought when you moved to good, home grown local foods you’d have to give up hot dogs, bologna and hot links, we’ll have the best of both worlds. Meat you can trust in items that you have grown up with and like.
We are now taking requests for meat that will be ready in September. You don’t have to buy, but if you want certain things, let us know so we can put your name on it. We’ll let you know and keep it for a week, if you don’t pick it up then we’ll offer it to others. Lamb especially is going very quickly.
This week’s another grab bag. Likely options include kale, sorrel, Swiss chard, beans, eggplant, green tomatoes or red ones, summer squash, squash blossoms, okra, peppers, spaghetti squash, garlic, onions, Asian greens or zucchini.
Let me know if you’d like to substitute eggs, meat or soap for any or all of your share this week. Also, please remember that all of this is perishable. If you don’t pick it up, when we have already harvested it, we lose income. I only ask that you let me know you are not going to be there so we don’t harvest for you. See you on Wednesday. Remember, we take credit cards (we have a wireless card reader) if you prefer to use that method of payment.
Thank you for allowing us to serve you.
Your personal farmers,
Paul & Coleen
Sue & Carl