The harvest crew will be out early every morning this week to beat the heat and get all our Lettuce, Carrots, Beets, and Walla Walla Onions out of the field while they still retain the chill of the night. Afternoons are for harvesting Squash and Cucumbers and Green Beans—those crops shade their fruit well under broad canopies of leaves, protecting them from sun scald and overheating.
This heat means we also get to feast on some of our other summer favorites—Sweet Corn and Blueberries. Most of our dinners now are starting with an appetizer of Corn on the Cob and finishing with fresh Blues eaten by the handful. Summer tastes so good!
Bushel + Crumb pies
It’s a two pie kinda week! Bushel + Crumb will be in the kitchen until late on Wednesday night making pie for us!
- Savory Roasted Summer Squash, Feta, Olive & Chickpea
- Sweet Mixed Berry Almond Frangipane
The savory pie dresses humble squash in delicious Mediterranean flavors. Fresh basil adds a brightness to the briny feta. Chickpeas ensure it makes a filling vegetarian main dish. The berry pie sets sweet, juicy fruit in a delicate almond buttercream. It will feature blueberries, raspberries, and (pending availability) cherries.
Snag a pie at the Farmstand starting Thursday morning or come by Friday’s Pizza Night for just a slice. Yum!