Week 4

This Spring has been overall quite dry – or at least it has seemed dry to us. Since April 1 we've received 6.41 inches of precipitation. I don't know how this compares to the normal, but we had no problems with not being able to till because the ground was too wet for the whole spring (except for the one late snowstorm). And we have had to use the irrigation several times in May and June (including tonight!)

Overall the precipitation has been enough to keep us wet enough, though. But this current dry stretch (and heat wave!) has us hoping the summer will be cool and moist.

And with this heat many of our spring lettuce crops are bolting while the summer crop like tomatoes and peppers are loving it. We will keep the lettuces covered with shade cloth and keep them well irrigated to try to keep more from bolting.

This is Restaurant Week in the Finger Lakes, with restaurants serving menu items made with 100% local ingredients – and I do mean 100% down to the oils and seasonings. Please visit one of the restaurants participating in this exciting event. www.restaurantweekfingerlakes.com

This week's available vegetables:

lettuce

lettuce mix

sunflower shoots

spinach

squash and zucchin

cucumbers

snow peas - just a few :(

carrots

beets

dill and parsley

new potatoes

Swiss chard

baby Swiss chard

garlic scapes

next week's expected vegetables:

all of the above plus

kale

a few eggplant

a small harvest of green beans

pea shoots

The sunflower and pea shoots are a new crop we are trying this year. We have had some success but we are still working out the kinks such as: correct planting interval to have continuous supply, watering regime, correct soil mix and keeping the birds off of the trays. Hope you enjoy them. Let us know what you think of them.