Farming and Family

We have sad news to share my Dad, Jerry Davis died tragically on July 4th in a backhoe accident. He was a great father and a wonderful person. He taught me many things including the importance of hard work and to take pride in working with your hands. He will be missed incredibly by our family and all who knew him. He was a truly accomplished craftsman, my family did our best to capture a bit of what he did, when writing his obituary.

If you didn’t have the opportunity to meet my Dad, take a listen to a conversation I had with him back in 2013 when he was a guest on my radio show, Sustainable Growing with Quarter Acre Farm.

Everyone is invited to attend Jerry’s Celebration of Life being held on Sunday, August 20, 2023 at the Tilghman Island Fire Hall. Family will be receiving visitors at 1:00pm with remembrance to begin at 1:30pm and reception to follow.

Despite our recent family tragedy, my Dad wouldn’t want us to take a day off from the farmers market so we will continue to be at the Saturday Easton market. He loved working hard and always told us to make hay while the sun shines.

The cherry tomato and tomatillo harvest is in full swing so we have them available by the pint and pound. Our heirloom tomatoes have also started to ripen, we just started harvesting them Tuesday.

In the greenhouse we have a wide selection of summer seedlings available like cucumbers, sunflowers, marigolds, watermelon, musk melons, pole beans, and basil; just to name a few. Plus now is the time to think about fall crops like pumpkins, winter squash, and gourds. These seedlings need to be transplanted now as they take a long time to grow to be able to harvest mature fruit in October. Later this month we will have more fall seedlings like broccoli available.

As we are now having a bountiful tomatillo harvest, our tomatillo salsa aka salsa verde is back! This salsa is a mild hot sauce that we make with tomatillos, hot peppers, onions, garlic, cilantro, and salt; that’s it, no fillers. Use it on just about anything, we especially like it on tacos, eggs, or just dipping tortilla chips in it. The taste of fresh salsa puts the bottled salsas to shame. No preservatives are used, so it must be kept refrigerated. Our tomatillo salsa is available by the half pint, pint, or quart, when ordered through our online shop. This week our ceviche will be blue catfish, an invasive species in the Chesapeake Bay but delicious.