The chefs have been doing some fantastic things with the tomatoes. Kat at Pi Beta Phi is so great at using farm produce and cooking with the seasons. I walked into her kitchen last week on delivery and the smell was intoxicating. She had some of our poblanos and was roasting them on her stove. She has also been on a standing order for tomatoes since the beginning of the season and sent me this picture of a delicious looking caprese salad she served to her girls.
Unfortunately tomato season is coming to an end. I am super disappointed because we had a month and half less harvest than we did in 2015, which means we are way down in sales. This is entirely due to the fertilizer burn we experienced on our transplants in the spring, which caused us to scramble to replant. We didn’t get the peppers and tomatoes in the ground until end of June/ beginning of July. This is also super frustrating because this was the first year in three years that we had weather that allowed us to grow a fantastic crop. I guess if there is a bright side to this it would be that the tomatoes and peppers we did harvest were absolutely beautiful. I didn’t even see a 2nd tomato that had a scab from bacterial spot, which was a complete opposite from last year. I really really really hope that we will continue this dry hot weather for summers to come and now that I can focus all of my attention on the farm, eliminate accidents such as fertilizer burn in the future.
My poison signs must be working because we are back up in our numbers for our strawberries. I thought about setting up a lawn chair and camping out all weekend but instead made 15 trips just to make sure no one was stealing. The strawberries are really going to like the cooler weather coming up so I am anxious to see how that progresses.
Basil seems to be ok so far. Fingers crossed!!!
We are racing mother nature at this point. Our fall crops are very close to producing. I just hope the first freeze, which is typically mid October, holds out a little later this year.