By Sahar
The seasons are shifting once again. We harvested the last of our melons this past Friday.
A few weeks ago, I had a quarter of a melon left sitting in my fridge for several days. I’d glance at it whenever I opened the door, knowing that it should be eaten soon, but ultimately reach for something else. A little embarrassing to admit as a farmer; I noted an internal barrier to consuming was the cutting, the time for mess--spilled juices and seeds, chunks of rind.
When I finally cut the rest of my watermelon I felt silly. What a satisfying mess! The sensory experience we are offered--smells, sounds, textures and colors and shapes. The sweetness, the aliveness.
How sad that a human would feel too busy to take time out of their day to cut fruit. That modern life can feel overloaded to the point that cutting a vegetable becomes a burden--that there are many people who buy pre-cut fruits and vegetables in the grocery store.
I think about the very human act of care that is cutting up fruit and offering it to a loved one. How in cutting up and sharing my watermelon I feel connected to the earth, the soil, the life all wrapped up in this piece of fruit, and how it connects me to each person I offer a piece.
I hope everyone enjoys the last of the summer’s fruits together. Especially the watermelons!
Upcoming Event: Farm Potluck Friday October 16th at 6 pm
Harvest Festival Saturday November 14th 10 am - 3 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Red Gold and Nicola Potatoes
Yaya Carrots
Ailsa Craig Sweet, Red, and Yellow Onions
Leeks
Daikon Radish
Hakurei Turnips
Merlin Beets
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, Green Finger Slicing Cucumbers
Dragon Fennel
Covina Broccoli
Farao and Caraflex Green Cabbage
Song Cauliflower
Sweet Peppers
Lettuce
Rhubarb Chard
Madeley Kale
Cilantro, Dill, Parsley, and Basil
Shelling Peas
Highlander Green Chile and Poblano Peppers
Hot Peppers
Tomatoes
Spaghetti, Blue Kuri, and Acorn Winter Squash
Winter Luxury Pumpkins
Watermelons
Whole Dried Hot Peppers
Pick Your Own Strawberries, Flowers, Herbs, Padron and Shishito Peppers, Green Beans, Cherry Tomatoes, Ground Cherries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Watermelon Feta Salad
Cut up your watermelon into bite sized chunks, crumble up as much feta as you like (I always buy my feta in brine, I recommend french or bulgarian) toss in some mint leaves, sprinkle with salt and sumac or aleppo pepper flakes. Add a squeeze of lemon if you want a little more zest!