Over the last week, mornings have been chillier and we’re noticing more color appearing on the trees that border all our fields.
Summer is slipping away more every day. Our last planting of Sweet Corn is yielding its final harvests this week, and we’re sad to see the last of this crop. But on the upside, the sweetest Sweet Corn is always the September harvests–they’ve had the maximum amount of time to develop their sugars. Sweet Corn is one of those crops that always goes out on a high note.
We’re still harvesting Tomatoes, but the clock is ticking there too. It looks like only a few more weeks until our last taste of Tomato season. Cool nights are a little much for this delicate crop from the high plains of Mexico. But before we say goodbye til next season, we’re savoring every last one.
These days the sun is ripening row after row after row of Tomatoes, with truckloads of crimson Beefsteaks and old-fashioned, oddball Heirlooms rolling out of the field. We’re racing the sun, the plants, and your appetites to keep up.
If you haven’t yet brought August’s abundance into your kitchen, now is the time for juicy Heirloom Tomato sandwiches, colorful caprese salads, and batches of spicy Bloody Marys. Park that bowl of Cherry Tomatoes on the counter and get to snacking! —Erika Rumbley
Pizza Night is this Friday
Farm Pizza Night is back this Friday, August 2oth. We’ll stoke up our wood-fired pizza oven and start slinging pizzas at 4pm, finishing at 8:30 under the twinkle lights on the party lawn.
The menu for Friday includes:
a Seasonal Special featuring (surprise!) our own Langwater Farm Heirloom Tomatoes & Basil
Eggplant is a classic summer crop—heat-loving, perfect for grilling, and very versatile in cuisines of all types. Growing them is pretty satisfying too. The large plants grow broad, overlapping leaves in a canopy to shield the fruit from the scalding sun, but that also makes the Eggplants tricky for harvesters to see.
So at harvest we move down the rows methodically, peeking into the canopy of each plant to see if any of the developing fruits are ready to pick. When we find one that’s full & heavy, we clip it off the plant, carefully avoiding the tiny thorns the plants sometimes produce on the calyx (the little green cap that Eggplants wear), and maybe admiring the smooth, glossy sheen out in the sunlight.
Though they look tough, Eggplants can bruise just like anybody else, so we treat them delicately as we pack them into the harvest crates and bring them in from the field. Just like all fresh-picked, perfectly ripe produce, Eggplant has great flavor and a tenderness we miss in off-season grocery store produce, so we savor it every year, knowing it’ll be many months before the season comes back around again.