The Turning Point

This week brought what felt like the major turning point in the season. Not only did we have this incredibly amazing cool weather (which sure beats baking in the fields!), but there seems to be an overall change in the crops. We've harvested the last of the cukes, melons, and summer squash and even the tomatillos seem to be slowing down. We've pulled the skeleton-like plants from their places in the fields and removed plastic mulch in order to turn the soil in preparation for our fall cover crops like alfalfa and winter rye. In just a weeks time, the farm looks like it's ready for spring planting all over again.

How did we do all of this without the International tractor, you ask? Why...with a John Deer tractor! That's right. After hearing us seriously discuss yoking ourselves to the tiller and potato digger, a dear friend and generous supporter came to the rescue! Thank you, thank you Charley! (Although, forcing Charlton to pull implements through the fields might have been more than just slightly amusing, hehe) We'll all be thinking of you while eating our mashed potatoes!

Oh yeah...did we mention how nice it's been working in this cool weather?!

CROP OF THE WEEK
WATERMELON

Since this very special crop has just about finished gracing us with its presence for the season, we figured it deserved this week's spotlight. This season, we grew three types of Watermelons. The first, which you received a couple weeks ago, was a small ice-box type called sugar baby. Last week's, which may have been a surprise if you didn't get a warning from a farmer, was an heirloom variety called orangeglo (hence the orange flesh!). And finally, this weeks variety (some of you may have gotten a preview last week) is called Sangria. Sangria is a large melon with the standard pink/red flesh. Although we generally consider them melons, watermelons are actually a part of the cucurbit family, which of course, includes cucumbers. Botanically, watermelons grow on vines and are actually considered large berries with tough exteriors, or what is know as a pepo. Watermelons are one of our favorite things to munch on out in the fields. And as they're over 90% water, they're the perfect thing to snack on while you're working hard. And yes, Watermelon does have nutritional value. They contain Vitamins C and A, potassium and iron...and there's more to be found the closer you get to the rind. In some Asian cultures, the rind is even treated as a vegetable. Try adding it to your stir fry or pickling! (Some info taken from The Vegetarian Cook's Bible)

RECIPE OF THE WEEK

We know a lot of Watermelon can sometimes pose a challenge. If you're not sure what to do besides cut it up and eat it, try this interesting twist on a summertime salad. Stef made a version of this earlier in the week, and her mother couldn't stop raving about it!

Refreshing Summertime Watermelon Salad
Serves 4
1 cup (or more) cubed/seeded watermelon
1 TBSP chopped fresh mint
1/4 cup crumbled feta
2 TBSP minced red onion
1 TBSP balsamic vinegar
1 TBSP olive oil
4 cups mixed baby greens

Combine and toss gently
ENJOY!
(recipe adapted from allrecipes.com)