The blackberry harvest has begun in our farm's hedgerows! Hoorah!
I’m posting this week’s newsletter early because in a few hours our family is heading to South Beach for a two night get away (yurt camping, surfing, friends — oh yeah!). The Veggie CSA is on as usual; our great crew of folks will be holding down the fort and harvesting and such. It’s likely that we’ll actually be back in time for Casey to work at least the second half of CSA pick-up, so it may feel like everything is exactly as normal (aside from this early newsletter posting).
I must say, getting ready to go camping feels more than a bit crazy-making. We always wonder at this point in a trip whether we are insane to try to take our family away from our home EVER since it feels as though we have to pack up the whole house and do a ton of extra farmwork ahead and afterward. I’ve been cooking and packing almost non-stop for the last 24 hours (except for a brief break to attend a wonderfully fun wedding last night), and Casey is moving irrigation pipe with Dottie on his back as I type this.
Certainly, being both farmers and parents of young children makes vacationing a challenge. But we will leave eventually. And, I’m sure that when Casey hits that first wave, and I stick my feet in the sand, it will all be worth it. (I also know that at bedtime tonight and tomorrow, I will once again wonder if we are crazy — but that moment will also pass).
I hope you all too are enjoying some summer fun! Enjoy this week’s vegetables!
Your farmers, Katie & Casey Kulla
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Meet this week’s veggies:
- Basil
- Fennel bulbs
- Lettuce
- Beet greens — These are tender enough for a salad but also make great cooked greens (similar to spinach or chard).
- Green beans
- Carrots
- Summer squash & zucchini
- Sweet onions
