Cover cropping is an important part of our fertility plan for this farm. Not only do we hope to grow annual cover crops whenever possible, but we are really interested in having longer periods, like 2-4 years fallow with some grazing happening during the fallow period.

It feels good to make time for important soil health care in a year that feel so hectic and full-tilt that we barely have time to take showers or read more than two pages of a book before falling asleep at night. I got such deep pleasure from making time to squeeze in a little cover cropping (and I made time to do it myself instead of delegating) it was like a version of self-care for me too.

My upstairs book is Braiding Sweetgrass (which I want to talk about, but will wait until I'm done, just one more chapter!), by Robin Wall Kimmerer, who talks a lot about reciprocity and what it means to be in relationship with our environment. I'm not ready to write about the book now, but she was recently interviewed for a NY Times article on the importance of incorporating Indigenous wisdom into our collective decision making. It's a great article, you should give it a read.

I can't believe how much rain we have gotten in the last two weeks. So much rain. I'm surprised the vegetables haven't started to drown and the soil hasn't started to turn anaerobic. I'm having nightmares about fungal diseases and decay.

Remember, it's not weird, it's Climate Change.

We've been taking our tiny windows of opportunity to prep beds/plant/cultivate when we get them. Last Thursday and Sunday afternoon I got to do tractor ballet with Jess and Kevin and Jen to get beds prepared and the fall carrots seeded. Plus the last planting of sweet corn and brussels sprouts in the ground. We are hoping for a little more dry weather to get another acre planted this week.

We somehow managed to get a cover crop planted after our spring planting of brassicas (broccoli/cabbage/kohlrabi).

We planted oats and peas, and inoculated the peas with a bacterium that encourages the pea plants to extract extra nitrogen from the atmosphere, which the bacteria then use and store in nodules at the base of the plant. It's a great way to build soil fertility naturally.

The crew has been crushing it despite the less than ideal conditions. We've been slogging around, harvesting in rain gear, hand weeding so many bed feet because we can't use tractors of hoes right now, the soil it just too wet. All I wanted to do this morning was stay inside and watch movies, but instead we spent 8 hours picking over a ton of produce. It was actually pretty fun. I'm realizing more and more that however much I love farm management, I really love being an effect crew member most of all.

At least we've had more time to work on our walk in cooler since we can't do much else. We've been really hustling to make this year work without our infrastructure complete. We're still just using that little cooler trailer (and borrowing a cooler from the neighbors).

But the end is near! Our new bins, ordered months ago, are finally here! Our cooler has walls and a ceiling! Our box truck needs a major repair but will be as good as new once it's back . . . it's so close.

What are we going to do when everything is in place?

Maybe relax a little . . .?

Probably find new projects to work on.

AND . . . . We got a new sign! It was a surprise gift from a CSA member and long time supporter. We've been using the "UPSWING FRAM" sign at market, it does get the message across, but now this is a serious level up! Thank you, Jeremy - it is so beautiful!

The share is week is great - somehow even though the sun never shines anymore we've still got lots of produce! New potatoes and fresh onions are in (my faves) and lots more great produce to choose from.

Also, it's a great share for making veggie stock. Which feels weird to want to do in July, but remember, it's not weird it's Climate Change.

If you choose celery, you can take the greens from the celery, the carrots and the onions and put them in a 4-6 quart pot and boil then simmer for a while . . . I have no idea how long you should, I always just forget it on the stove then when I remember I take it off. Adding savory herbs from the garden is a nice touch. You can then use the stock now, or you can put it in mason jars and freeze it, just make sure to leave a little head room since water expands when it freezes. This is a pretty basic recipe you can copy.

Also, if you are into using everything, we have a lot of members who make carrot top pesto but if regular pesto is more your thing, this is a great week since the basil bunches are big!

One Bag of greens: arugula, lettuce mix, pea tendrils

Carrots: one bunch

Three pounds mixed, zucchini, squash, new potatoes, fennel and maybe the first eggplant! There will be some limits within this choice to make sure they is some for everyone.

Fresh Onions: So many things to do with fresh onion. 1. Just use them like onion in any recipe. 2. grill them. 3. roast them. Ailsa Craig and Sierra Blanca are the varieties this week. Both are delicious.

Choose three more items: scallions, kales, chard, basil, radish, bok choy, celery, fennel, cabbage, red cabbage . . .

Ohttps://www.tasteofhome.com/recipes/baked-baby-potatoes-with-olive-pesto/

We're heading into blueberry season! Pick your own or grab some at the farmer's market and try out this combo.

If you can't make it, please feel free to send someone else to pick up your share, or reach out to us and we can coordinate an alternate pick up plan.

CSA Pick Up Hours:

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

93 East Main St (but don't use the main entrance. At the light in front of the Nursery, turn uphill on Legacy Farm road and make your first right. It's a back entrance and you'll see the box truck!)

Thursday, 12pm-5pm

65 Brookline St, Pepperell (but really it's more like 60 Brookline st, just east of where the GPS will take you. There's a big sign and a parking lot.)

Thursday 4pm-7pm

Remember to change the water for your flowers daily, if possible, trim the stems after 3-4 days. Keep the bouquet out of the sun and in a cooler part of the house for longer vase life.