Well, it’s hot again but we did finally get a real rainfall this week – damn near two inches worth on Friday. This produced a bumper crop of cucumbers. Of course, by harvest today the ground was dried out again; Grandma Deb had to run water all along the carrots just so that we could extract them from the concrete grip of the heat-blasted field.

Speaking of Grandma Deb helping – have I told you lately how lucky we are that Kristin’s folks come out for every harvest and plenty more? Jim’s processing area roof is moving right along, and today he restored the Weed Steed lawn tractor – while Deb grandma-ed and assembled the harvest squad sandwich feast.

Back when we named the farm with “Sehr” built in, I didn’t really realize just how apt it would prove to be; not only literally making our living on the Sehr family land but with Sehr support making our lives there possible.

So, I guess here’s another newsletter about gratitude and about how yeah I have poison ivy and some of the winter squash plants are too far gone to save and it’s stiiiiiill dry and hot and that might be Climate Change and it might be the beginning of the end of human civilization as we’ve known but, maybe not, and in the meantime there are some damn Good things in our lives like co-existing with family and ripe wild blackberries eaten by the fistful in the woods and baby chicks and the vegetables that abide and help us do the same.

Inside Box Eight

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• Peppers – (one green & a few jalapeno)
• Cucumbers – a couple slicers & a handful of picklers. The cukes are rocking this week.
• Kale etc Mix (Curly Blue, Scarlet, and Tuscan aka Dino aka Lacinato kale, plus a few random collard and Swiss chard leaves)
• Tomatoes – (either cherries, plums, or a full-size) – the tomato plants are happy and have plenty of green fruit on them, but for some reason they are playing hard to get and ripening in slow motion.

• Microgreens (Basil & Cilantro) – the cilantro is awesome in tacos. The basil is great with tomatoes.
• Zucchini & Summer Squash
• Beans (Purple, Green & Yellow) – note that the purples turn green when cooked, if you’re into them one way or the other.
• Carrots – we debated about whether or not to include the greens again. You got them. Probably for the last time this year though, unless there is an outcry or threats. Might be a good time to look up a carrot green tabbouleh recipe if you already did a pesto with them.