We’re gliding into August with a noticeable shift. The cooler weather has rolled in and brought a bit of pep back to our step. The fields are thriving. It’s easier to work without the thick humidity, and the tomatoes? They’re still coming in hot and heavy.
🌱 Transitioning from Summer to Fall
While the height of summer harvest continues, we’re also looking ahead to the cooler seasons. Our greenhouse is filling up with trays of fall crops like broccoli, cabbage, and lettuce; though those aren’t quite ready yet.
In the meantime, we’ve added a few hardy options to our online shop for anyone planning their late summer or early fall garden. You’ll find:
- Mustard greens – full of bite and great in stir-fries
- Chinese cabbage – crisp and sweet, perfect for slaws or fermenting
- Leeks and kale – long season staples for the cooler months
- And yes, basil and marigolds are still going strong for a splash of color and delectable scent
Order by Thursday at 8pm to pick up your seedlings and more at the Easton farmers’ market on Saturday.
🍅 Glean with Us: A Visit to the Farm
We don’t open our farm to the public often, but this Thursday is one of those special times. We’re teaming up with the Maryland Food Bank’s Farm to Food Bank Program to host a cherry tomato gleaning event right here at Quarter Acre Farm.
📅 Thursday, August 7th at 6:30 PM
📍 Quarter Acre Farm, Greensboro, MD
We’ll spend about an hour harvesting extra cherry tomatoes for local food pantries. It’s a simple, hands-on way to support your community; and yes, you’re absolutely encouraged to sneak a few sweet tomatoes while you work.
Want a peek behind the scenes? Come early at 6:00 PM for a short farm tour.
🔗 Register here through the Maryland Food Bank to join us!
🍴 This Week’s Special Menu
Denver Taco
Inspired by the classic Denver omelet, this taco features chopped ham, sweet peppers, onions, and fluffy scrambled eggs served warm on a corn tortilla and topped with our fresh pico de gallo. It’s savory, satisfying, and perfect for a summer brunch vibe.
Roasted Tomato & Eggplant Pasta (Take Home Meal)
Our frozen meal this week is plant-based and bursting with summer flavor: roasted cherry tomatoes, eggplant, garlic, onions and chickpeas, all tossed with penne pasta and topped with fresh basil. It’s ready to heat and eat, which is ideal for a quick dinner or hearty lunch.
Tomatillo Salsa
Our tomatillos and heirloom garlic are slowly roasted alongside onions. Then it is all blended with cilantro, hot peppers, kosher salt, and black pepper. Our tomatillo salsa, also known as salsa verde, is a mild hot sauce you can use on just about anything. We especially like it on tacos, eggs, or simply with tortilla chips. The taste of fresh salsa puts the bottled salsas to shame. No preservatives are used, so it must be kept refrigerated or frozen for later use.
Whether you’re looking to fill your garden, fill your fridge, or lend a hand on the farm, we hope to see you soon either online, at the market, or among the tomato rows.