10,000 heads of garlic harvested this week!

Hello Folks,

Well, summer has arrived quickly this week with temperatures in the mid to upper 90's as far as the 10-day forecast goes, with some days kissing 100 degrees. These temps usher out the spring crops in a hurry as we move into the waiting game for more summer crops to come. We use the cool mornings and harvest every day to get the food into the cooler (32 degrees) for the week.

We are irrigating around the clock right now and using every cool Colorado morning to harvest, harvest, harvest. The annual garlic harvest is done as the crew 10,000 beautiful heads out of the ground and into the shaded greenhouse to cure. We continue to trellis the tomatoes as they grow taller by the day. Planting also continues this week as we plant the storage carrots that will be harvested at the very end of September and in cold storage well into next spring.

Dig into salads this week and fire up the grill so you can keep your house as cool as possible. There are tons of ingredients for straight and dressed up lettuce salads of any kind as well as massaged kale and chard salads. Zucchini and Italian parsley pair well together for a nice cooling salad. Or try a hydrating cold cucumber gazpacho in a to-go mug for sitting down by the river.

Eat Local & Be Well,
Nic and The Native Hill Crew

This Week's Harvest:

Salad Mix
Red Romaine Head Lettuce
Green Summer Crisp Head Lettuce
Hakurei Salad Turnips
Curly Green Kale
Tuscan Kale
Rainbow Swiss Chard
Kohlrabi
Cucumbers
Zucchini
Italian Parsley
Basil
Carrots
and maybe some other surprises

Farmer's Journal

The Weekly Harvest: “Kissing 100 degrees”