News from the Farm | July 6, 2026

This is such a delicious and exciting time of year. There is so much great produce and more things are ready all the time. Seemingly every day there’s something new – a new flower, a new type of pepper, a new variety of heirloom tomato that’s ready to pick. We’re definitely ready to eat all these new things but have to patiently wait till they’re ripe and ready to be picked. Last week I had my first eggplant!

In addition to being delicious, it’s also a big plus that most summer produce doesn’t need cooking, with some notable exceptions, potatoes and the aforementioned eggplant being the two most obvious. In peak summer heat, it’s much appreciated when you can make dinner without heating up your house.

I’ve heard from a couple of you about how much you’ve enjoyed recent new things in the boxes. Susan wrote “Since I picked up my box yesterday, I’ve done nothing but eat onions and cucumbers and tomatoes and vinegar and olive oil. Summer has truly arrived. They are absolutely amazing – thanks to everybody.” Dave wrote “Your tomatoes and cucumbers were fantastic this week. Thanks!” and he shared a Greek salad recipe that he loves, which is the Recipe of the Week.

There are plenty of tasty things already ripe but that doesn’t stop us from thinking about what’s not here yet. We’re all eagerly awaiting the arrival of sweet peppers, particularly the farm favorite Jimmy Nardellos. We’re not alone; several CSA members have already asked about them too. In a year where all of our tree fruit has been about two weeks early, when we look at the other crops, some are early too, others are ripening at the normal time, and others are later than other years. Melons are trickling in, we should have enough for the boxes soon. Grapes are just around the corner, eggplants too. July is the one of the busiest months at the farm, if not the busiest, and sooner rather than later, we’ll be faced with an avalanche of all of the produce, which while overwhelming, is what we expect and what the summer should look like.

Elaine Swiedler, CSA Manager