Hey Y'all,

We are in it folks. Harvest season has begun and the runway looks to go all the way to Thanksgiving. There is so much to pick, harvest, wash and pack, the Farm is like a busy bee hive as we bring in the produce of summer and start storing food away for the coming winter.

Overwhelming abundance is the best saying that captures this time of year and we are honored to steward this food on its path to nourish you. When you grow this many crops this many times of year, you win some and you lose some with the vagaries of the weather and the season, pests, economics, etc. But let me tell you folks, we hit a grand slam with our summer broccoli trial, these heads are huge and beautiful and are headed your way!(pun intended). This season we have seven plantings of broccoli to see what is possible from early spring all the way to deep fall. Need I say that grilled broccoli is amazing or simply eaten raw.

Another crop coming in this week is hot peppers, which I personally love. In my opinion, there is really nothing better than some quick pickled banana and jalapeno peppers on that summer burger right off the grill.

Enjoy the harvest and eating truly with the seasons!

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

This Week's Harvest:

Salad Mix
Broccoli
Carrots (late week)
Beets (red and gold)
Kale (green curly)
Rainbow Swiss Chard
Zucchini
Yellow Squash and Patty Pan Squash
Heirloom hardneck garlic
Candy Sweet Onions
Cucumbers
Green Beans!
Yellow Wax Beans
Bell Peppers
Herbs: Parsley, Shiso, Lovage, Basil
U pick Basil at the farm stand
Flowers! (Bouquets at Market and Farm Stand)
U Pick Flowers at the Farm Stand!
Tomatoes at the Farm Stand (the first trickle of cherry, heirlooms, red slicers, and romas)
Hot Peppers
Asian and Italian Eggplant (limited quantities, just starting)
Shishito Peppers (limited quantities, just starting)
And likely some other surprises hitting the farm stand

Farmer's Journal

The Weekly Harvest: “Overwhelming abundance”