Worcester Woods Farm

  We had our first frost on Monday morning.  Before the sun came up I watched the thermometer hold steady at 34 degrees so I wasn’t too worried about our lower field.  When I went to feed the pigs in the upper field, however, I realized that I should’ve gone through and picked those last summer squash and zucchini.  I guess it was just a little colder up there.  We lost some of our squash, but all the plants have died.  I suppose we’re getting to the end of our season, judging by the changing leaves and the down comforter coming back out.  It definitely has been a challenging season in terms of us having a late start and wet fields.  But some things have done exceedingly well.  The onions are harvested, potatoes are being dug, leeks are the perfect size and shape.  But the tomatoes!  I’ve been waiting patiently but I don’t think they will finish in time.  Ah the challenges and rewards of farming. 

1 1/2 lb squash or zucchini

3T white wine

4T olive oil

1/2t salt

1/4t pepper

1/4cup chopped mint

1/8cup chopped basil

1T chives

3oz fresh goat cheese

1/8cup toasted pine nuts

  Cook squash in a large pot of boiling water for 1-2 minutes.  Drain and set aside to cool.

  When the squash has cooled enough to handle, slice thinly and transfer to a mixing bowl.

  In a small bowl, combine the wine, olive oil, salt and pepper.  Add this to the squash and toss gently.  Add the mint, basil and chives.  Crumble the goat cheese over the top and sprinkle with the pine nuts.  Serve immediately!

  So we have had some muggy weather, some sunshine, some rain, some cooler weather.  These are perfect conditions for vegetable growing.  We were a little worried there but our crops seem to be catching up.  We have almost made it to August!  Our green beans are flowering; the cucumbers have begun to fruit; peas are pretty much finished, due to the aggressive heat of last week; cabbage is moving right along; and our onions this year are extraordinary.  We haven’t had many flowers this year, unfortunately.  The rains this spring set us back and we had to prioritize our time by focusing on edible crops. 

  It’s been great seeing everyone each week.  There are only a couple of people that I haven’t even met yet!  Hope you’re all having a good summer.

  I’m looking out the window on a quiet Saturday morning at fog rolling over the green hills.  It will burn away and leave a clear, blue sky and sunshine for our struggling plants.  I don’t know how long it will last, but after yesterdays storms, it’s about time for a break. 

  This season has proved a difficult one so far.  We aren’t alone in our struggles.  Farmers across the state are receiving help because their crops are suffering or not growing at all.  Some farmers are just getting to plant corn this weekend (and it’s supposed to be knee-high all ready!).  So needless to say, we need a little time, patience and sun to recover from the record inches of rain we’ve gotten.

  The potatoes have all come up.  Peas need just a couple of days to mature.  The chard has sized up and so has the lettuce.  We are slowly getting plants in the ground as the soil dries out so we’re making what progress we can.  Of course if the truck worked, we’d be in much better shape.  But we’re trying to be optimistic that we’ll just have a later, maybe slower year.  This season will be a great teacher in perserverance for sure. 

  After all the rain this spring, the sun has finally arrived to dry out our soil just in time for summer production.  It’s been quite a month.  We’ve been feeling a little behind, but there is still a long growing season ahead of us. 

  This week our truck broke down so we couldn’t deliver on the right day.  So Friday it is.  We’ll have spinach, lettuce and hopefully some radishes for everyone’s salads.  And it looks like it’s raining again.  At least it won’t last too long this time.  Enjoy all the sun that we get in the next week.