May 29, 2019

Hmm. Another cold, wet Monday. One week was a surprise, but two weeks is crazy! As you can imagine, things are moving slowly this season. Both Willowbrook and Whipstone Farms are still waiting to harden off tender seedlings before transplanting them into the field, a task that would usually already be accomplished by late May. But thank goodness they waited or those crops would have been a loss. On the flip side, the greens are loving this weather and we will miss them later in the season when our shares are dominated by tomatoes and summer squash.

Because the variety of crops is still so limited, we will do our best to mix things up this week with Whipstone’s pickled beets and pecans from Windmill Gardens in Camp Verde. Frank at Windmill Gardens has a beautiful farm with over 100 pecan trees and rows of blackberries growing in their shade. I always store my pecans in the freezer because cold pecans are an amazing snack, especially on a hot day. If you are a nut lover looking to eat as local as possible, make the switch to pecans. Camp Verde has numerous pecan orchards irrigated by the Verde River and that beats importing almonds from California!

If you are looking for some fun this week, Verde Valley School Farm is having an end-of-school-year sale and tour. Their farm is stunning and has a vast array of desert-adapted crops. There will be live music, art, and great people, so I hope to see you there! See the flyer below for details.

Have a warm week!
Meghan

What’s in your basket – May 29th

Bok choy – Whipstone Farm
Dill – Whipstone Farm

Head lettuce – Willowbrook Farm
Pecans – Windmill Gardens
Pickled beets – Whipstone Farm
Radishes – Whipstone Farm

Frozen tops on Whipstone’s greenhouse tomatoes.

Head lettuce ripe for the picking at Willowbrook.

Garlic drying at Willowbrook.

Hope to see you out at Verde Valley School!