Ok team, this heat wave and drought are really real. Our water source for irrigation is running quite low, and is scummy enough that using it as overhead on any crop that isn't just getting established runs the risk of introducing disease . . .

We've got some crops on drip irrigation with plastic mulch, I'm so glad I made the concession to myself to allow the use of these tools this year. So many people get so excited about drip irrigation as a solution to excessive water use, except that it's garbage. LOTS and LOTS of plastic garbage. We try to re-use the lines as long as possible, but they will get gunked up if the water isn't clean (like right now) and the animals start chewing on them when it's this dry, popping holes everywhere.

Irrigating is like another job, which mostly Kevin takes on instead of doing any of our important capital projects like building the next high tunnel, finishing the ceiling in the wash pack, putting a door handle and a light switch in cooler number two . . . oh and sleeping since most irrigation work is done overnight to ensure the highest rate of absorption. WE CAN NOT WAIT FOR IT TO RAIN. Little tid-bit - I actually asked him to marry me during a drought-breaking deluge in late July 2012 . . .

It's really hot and we have been pushing it hard. We start early with the crew but end up working extra long days ourselves after they leave. The people picking your vegetables have been sweating it out for weeks now, because there is only so much farm work that doesn't require moving around, picking things up and putting them down. They are still managing to come to work with good attitudes and positive outlooks . . .

The temps will drop on Wednesday, but we've only got 50% chance of rain predicted, which in 2022 means no rain. In 2021 it would mean rain. We'd had at least 20 more inches of rain last year at this point. It hurts me to look out at portions of the farm where we are trying to establish cover crop and see little, shriveling seedlings.

But, as Kevin likes to say, I'm a magician, and we still have plenty of food - so far. Our hot crops (tomatoes, peppers, eggplants, squash) are on drip irrigation, and we've been focusing our overhead on getting our late-summer/fall crops established . . . let's hope that works out. Also, we try really hard to grow varieties that do well in our climate. Like the Magenta lettuce, pictured above. I don't know why people snub it based on it's looks, but it does the best job at growing to a reasonable size and tasting sweet in August of any other lettuce I've tried.

I'm making everyone take 2 pounds tomatoes this week. I tried to back off forcing tomatoes on anyone this year, since it turns out some people don't want 5 pounds of tomatoes every week . . . (I stopped doing that a few years ago). If you are into lots of tomatoes we will start having tomato boxes for sale, 10 pounds for $20. We'll do this on first come/first serve basis, unless you want to order 60 lbs or more, in which case I'll take special orders.

We hope you are enjoying your shares . . . we really are doing our best!

Oh, and this would be a great week to eat eggplant . . . I really need to move it or it will just rot in the field. Eggplant parm? Baba Ganoush? Just get a really big one, cut it into 1/2 inch slices, coat with oil and grill until soft all the way through then sprinkle with salt . .

It's also a great week for coleslaw! Eat that cabbage!

Oh, and cucumbers . . . it's feast or famine here . . . we've got one more planting coming on that looks great, but because of this hot season, late summer diseases are already present (cucurbit downy mildew was detected in western mass in late June! and mosaic virus is already here). Sometimes the last planting gives only 1 fruit per plant, sometimes it does great . . . it's a gamble we take because we like to keep the cuke season rolling as long as possible. Next year, when we have more high tunnels, we will try for a second succession of greenhouse cucumbers!

Oh! One more cool thing (cool like awesome, not cool like cold . . . that only exists in our vegetable storage areas right now), we are participating in a trial grow-out of new field tomato varieties being developed for organic farms in New England by the Freed Seed Federation and we picked the first 4 on Friday. Probably won't start sending any down until next week, but we'll try to keep track so you can try them and tell us what you think! We are evaluating both for flavor and performance in the field.

Tomatoes - 2 pounds (I used 2 pounds making a fresh sauce to go with zucchini fritters last night - sautee 1 large onion and 2 large cloves of garlic then add 2 pounds of tomatoes cut up into large chunks, cook on medium to reduce water, sprinkle with salt and dried oregano, thyme and rosemary . . . )

Choose 2 OR one watermelon

cherry tomatoes, kale, chard, head of lettuce, micro greens, celery

Mix and match 6 pounds* -

Red and green cabbage, cantaloupe, carrots, EGGPLANT, red and yellow fresh onions (you should still store these in the fridge), potatoes, zucchini, squash

*you can substitute one pound from your mix for a bunch of herbs: basil, rosemary, scallions

Also, yes we did grow corn this year, it got delayed but will be in by next week (maybe by Thursday this week . . . ).

Hi - Jess Girotti here. We're featuring eggplant, onions and carrots this week so I hope you consider taking lots of these items and using them in the yummy recipes below. If you have a recipe that you love that you'd like to share with other members or if a recipe link isn't working for you, feel free to email me at jgirotti@live.com. Don't forget to check out the recipe pages on the Upswing website if you need more ideas for your other veggies.

Ratatouille is a great way to use up lots of summer veggies AND its naturally gluten free AND vegan! The flavors are especially fantastic if you let them meld overnight. Serve with grilled slices of crusty whole wheat bread.

I am totally making these this week. I might even whip up a little roasted red pepper aioli (one roasted pepper, 1/2 cup mayo, one clove of garlic and some salt & pepper) to dip them in.

I love caramelized onions on my pizza. Sometimes I do this one (with LOTS of rosemary) and sometimes I do chorizo and goat cheese and top it with arugula when it comes out. I like to make extra caramelized onions and save them in the fridge to add to sandwiches, burgers, eggs, soups, etc.

This is a great side salad to bring to a summer barbecue. It's unique but widely appealing. I usually shred the carrots instead of peeling them. I find that they're easier to eat that way and it's faster to make too.

SMOKY CARROT DIP plus a fun dinner idea!

I realize that this is the second dip in this e-mail but I have my reasons. Last week, when it was too hot to use the oven/stove and even too hot to stand outside next to the grill, I threw together a charcuterie/snack board of sorts with random things that I found in my fridge/pantry. I made up a quick dip (like the 2 included here or hummus, or whatever your fav is) and sliced up a bunch of veggies (carrots, cucumbers, peppers) from my share and added some crackers, slices of garlic naan bread, and other little nibbles that I've been trying to get rid of like nuts, cherries, apples, chorizo, cheese, crispy fried jalapenos (from Trader Joes - SO GOOD) and just let everyone help themselves.

Pick Up Details:

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

Park beyond the farm stand (up the hill, past the yellow house)

65 Brookline St, Pepperell (parking is more like 50 Brookline on maps)

Tuesday/Wednesday 2-6pm or Thursday 2pm-6pm

Park in the lot near the greenhouses with the white 'Upswing Farm' sign

93 E Main St Hopkinton (but don't pull into the main entrance!, see parking info below)

Thursday, 1pm-6pm

Just west of the nursery is a traffic light. Turn up the hill onto Legacy Farm Rd North and then take your first right into the back gravel parking lot to park. You will see our truck and tents from the street.

Call 508-215-8378 with questions. If you text, please make sure to include your first and last name in the text.

Email brittany@upswingfarm.com with any planned schedule changes

Greens: In a plastic bag in the fridge, not near the freezer. (Ideally between 34 and 40 degrees with 98% humidity.) If they don't come in a bag, undo the twist tie when you get them home and put them in a bag. They will wilt without one.

Root veggies: All roots (even most potatoes) want to be in the fridge. Fresh onions will also want to go in the fridge. The whole green stalk is edible and delicious. You should twist roots like radishes, beets, turnips and carrots off of their greens before storing. The greens are all edible - so you can store them separately if you plan to eat them.

Herbs and scallions: Unless you are drying them, they can go in a plastic bag in the fridge.

Tomatoes: Don't like the fridge! Store on the counter at room temp.

Cucumber, zucchini, eggplant, peppers, beans: In a plastic bag in the fridge.