Editor's Note: We are so fortunate to have received permission from Shanti Rade to republish her weekly newsletter. It’s a great perspective on local farming, great produce and salt-of-the-earth people.
We had a little bit of rain today. It wasn't much, but it felt like the most glorious thing ever. It was just enough to cool everything off; not quite enough to give the plants a drink. But I hold out hope that more rain is on it's way soon.
the seeds we put in last week (the ones I was sure weren't going to want to germinate in the heat) well, so far so good, great germination on this lettuce mix (but you know, anything can still go wrong)
radish babies came up great as well
Things are in flux, as always, on the farm. Our two interns are leaving this week (they only planned on spending half the summer season here, then heading off to a new farm).
And we have a few new faces on the farm already. Adrienne and Sebastian arrived a few weeks ago and are traveling the country in their camper van but wanted a bit of a longer stay and some work opportunities.
Here they are again, in their native habitat amongst the flowers
You will probably be seeing more of them in photos and at the market [or check out their travel blog]. The farm has seen a lot of change over the last year, most all of it for the good.
We are looking forward to a little party this weekend for our whole farm crew to celebrate comings and goings and myriad birthdays and just to honor all people and hard work it takes to make this farm function.
we have these buttercream oriental lilies in mixed bouquets and straight bunches this week and they are blowing my mind
lisianthus (look at all those ruffles)
We will have some specials this week at the market. Large bags of red beets, perfect for canning or juicing - 9 pound bags for $15.00. Also some big heads of broccoli - $1 off per pound. Tomatoes are starting to come in a little more each week and we already have some cases of seconds available. We thought the peas were all done with this heat, but low and behold, we found a whole bunch when we went out to pick them today.
Get them while you still can. There are pesto sized bags of basil, garlic from our new crop and fingerling potatoes, scallions, kohlrabi and fennel are in.
And, in the world of flowers, the lisianthus are blooming and we are so excited! It's one of our vey favorite flowers, comes in tons of cool colors and has a very long vase life (usually two weeks for me and I am quite neglectful of flowers once they enter my house). Sunflowers and zinnias should be ready right around the corner too.
If you have been reading along for a while, you might know that I tend to be a little pessimistic. I am always sure that each crop will fail and the worst weather is yet to come.
It doesn't prevent me from wanting to try anyway, but if you are looking for the upbeat version you should definitely ask Cory.
But, even I have to admit, so far this year has been pretty great. Despite the drought, the bugs have been minimal and most things have grown about as good as we can expect.
We are forever grateful for many hands it takes to grow all this vibrant food and beautiful flowers and all the people who support the farm, whether as customers or far-off supporters, we feel you cheering us on.
At the market this week
Vegetables spring salad mixarugulakale - lacinato and green curlyswiss chardbok choy
peas - sugar snap and snow
carrots red beets
spring onions - red and sweet yellow
mason jar bouquets
These bachelor buttons all went to Nectar Apothecary (a local herb shop) to be dried for an ingredient in tea mixes. We are drying a bunch ourselves for edible flowers and flower confetti (stay tuned for more on that one).
chickens are on permanent strike for summer - so no eggs for quite a while
where and when to find us:
- Self serve farm stand, at the farm, open every day, daylight hours
- Prescott Farmers Market SUMMER - Yavapai College - 1100 E Sheldon St. Prescott, Saturdays 7:30- Noon through October
- Flagstaff Community Market - City Hall Parking Lot - Aspen Ave., Sundays 8-Noon