Well, it finally happened - the Overshiners caught COVID. I can't believe it has taken this long, but we are grateful to be vaccinated and so far not suffering too much. Harvey (who is the one who caught it first) is already better, and I luckily have suffered the least symptoms so far, so it's been manageable.

What this means for you? Not much, because we have an amazing crew. Yes, your farm team, sans management, harvested on 4th of July (we work on all the Monday holidays, the produce doesn't pick itself) and produce is ready for distribution today. Our team is fully trained and can, with just my spreadsheets with excessive notes, get it done. Walkie-talkies help, too. Lindsay is on vacation so my dad agreed to come get the box truck today and bring it down, and Lisa will manage distribution - don't we have an amazing support network?

We are being careful to stay far away from the crew, and luckily when Harvey became symptomatic on Thursday, Kevin and I immediately started masking and distancing, and so far it looks like we've been able to prevent spread among the team. Our open air work environment helps. We'll be following CDC guidelines for quarantine and distancing, but you'd be amazed how much farming I managed to do in the last 2 days, alone in a big open field or a big open greenhouse.

Well, not quite alone. Yesterday Harvey and I (well, really just me, Harvey had strict orders not to touch any plants for any reason which he kind of followed) trellised and pruned the high tunnel tomatoes. I know I'm supposed to rest, and maybe that rest is coming today or tomorrow, but honestly, it's not really in my personality and I think because I can't farm with the crew and I'm nervous about everything getting done I'm particularly amped up. I also wonder if one of my COIVD symptoms is a perpetual production of adrenaline . . . I doubt it, I think that's just me.

Anyway, Harvey isn't allow to touch the plants because these tomatoes have a lot invested in them already. The plants were started early, and grown in big pots, the most expensive tomato plants we grow (the ones we are planting now, our last planting are about 1/8th the size these plants were when they were planted on May 5th).

We gave them lots of the best compost, a particular fertilizer blend based on a soil test and water EVERY DAY. These are the only plants we water every day, via a drip irrigation set up, because the greenhouse environment obviously doesn't allow for any rainfall (not that they would get any rain anyway - we are in a serious drought). And we prune and trellis them every week.

And we don't touch the plants (unless we are carefully pruning and trellising with clean hands and clothes that haven't touched any other tomatoes from the field) because it spreads diseases. I've already found Botrytis (grey mold - it happens every year, but it's a little early to see the first signs of it) and I really don't want to spread it around. We prune the lower tomatoes leave to increase air flow and only go in there to trellis and prune . . .

And harvest!

Harvey found the first ripe tomato yesterday. (It ripened because it had a bad spot - we always get one or two early ripeners that aren't a true indication that significant yields are imminent . . . but the good parts still tasted great!)

We hope to have tomatoes in the share by the week of July 18th. I know everyone would like them earlier, but my new line at farmers markets, when people keep asking me every year at unreasonable early dates if we have tomatoes is this, "it takes too much fossil fuel to have tomatoes any earlier than mid-July." It's crazy to me that farmers will spend that much money and cause that much pollution just to get early tomatoes. I mean, I get it - the majority of people don't actually care about farms or vegetables in any significant or meaningful way and just want corn, tomatoes, fruit, donuts and ice cream (I mean, who doesn't, donuts are my favorite food).

But I just can't bring myself to go that route. I started farming because I care about the environment and I just think everyone can wait a few more weeks for fresh tomatoes.

There, that was a little soap-boxy.

My favorite part of the farm right now are these baby red-winged blackbirds! The momma was getting really close to me, hopping around in the echinacea while I was picking yarrow last Monday morning. I thought she was a baby at first and had this whole silly little narrative going like, "welcome to the world!" "Isn't it all so amazing and miraculous!" but then Gracie, when we were doing flower harvest training on Wednesday, found the nest of babies she was feeding and my imaginary bird conversation shifted drastically.

They have already fledged but are still around! I looked it up and mom will continue to feed them for 4 weeks! Dad hangs around chirping a lot, but honestly, I tell him every day that if I had ill intentions his babies would already be snacks and he needs to figure out a better form of threatening and/or distracting behavior.

I love creatures. The only thing that breaks my constant hustle is finding some precious living thing (and I don't need it to be cute, insects can stop me in my tracks).

I mean, seriously? I could have picked that baby up in my hands. I didn't because I have self restraint, but oh my goodness how amazing. The pic on the left is Harvey checking out the nest last week.

A note for flower share members and those who want to purchase flowers at pick up (we will have extra this week!)

We hope you enjoyed your first week. I forgot to include the "flower care" 411 in your introductory email, so here it is:

We hope you enjoy!

Head lettuce, 1 head

Mix and Match 2.5 pounds: cucumber, zucchini, summer squash, beets

Choose 2: Celery, fennel, bok choy, scallions, basil

Choose 4: Broccoli, bunch broccoli, peas, swiss chard, kale, carrots, radishes, arugula, micro greens

Maybe some slight changes to this as the week goes on.

Hi - Jess Girotti here. Don't forget to check out the recipe pages on the Upswing website if you need more ideas for your other veggies.

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.