Week #9

We have finally arrived at tomato season, and man did I forget how quickly they go from zero to ninety (pounds) once July sets in! In the past week I have been reminded about all the aspects of growing tomatoes—the beautiful colors and interesting shapes of our heirloom varieties, the joy of eating a hot tomato off the vine, the way you get covered in tacky green powder when you harvest them, the tricky task of suspending heavy bins from the barn rafters so the mice can’t get into them, the way my back feels after hauling them around all day… sometimes I feel like I have amnesia there is so much I forget about the challenges we face with every new season—with every new crop!

We finally got around to threshing the wheat we grew this spring and were amazed with how little grain we were left with once the straw and chaff were removed. Now we know why more people don’t do wheat on a small scale! It is amazing how much more productive per square foot corn is as a grain, and what that means when you are really trying to eat sustainably. Maybe Michael will switch to making tortillas! Anyway, if anybody knows a person looking to buy a small combine, send them our way.

We have really enjoyed going to the Lynchburg Community Market on Saturdays this year (last year we only went on Wednesdays). We are connecting better with the community and I am more “in the loop” with things happening in town. We were unsure how we would like it because we are used to doing producer-only markets where people are not allowed to resell produce that didn’t come from their farm. At Lynchburg the majority of the farmers are doing some reselling, which usually means buying the goods at a produce auction the week or the morning of market which could have come from hundreds of miles away. They unload, repackage, and mark it up to sell—virtually no different from if you were to buy it at a grocery store.  They get dirt cheap prices at the auction and so they are still able to sell at a low price. I am not particularly bothered by this because I feel like we are appealing to a different set of customers who are looking for locally produced, chemical-free items, but I do wonder how aware the average customer is about the differences between vendors at the market. I would love to hear any insight you all have!

Stay cool and don’t get overwhelmed by how quickly the grass is growing. Those are my mantras right now.

Happy eating,


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