The farm is humming with life, and we’re loving every moment of it. This week feels like a turning point, a time when spring winds down and the first real signs of summer show up. From the last garlic harvest to curious turkey visitors, there’s a lot to share.
Garlic Scapes: The Final Harvest
Garlic scape season is brief but delicious. These curly green stalks are the flowering shoots of hardneck garlic, and they only appear for a short time each late spring. Their flavor is fresh and garlicky without being overpowering, making them perfect for everything from scrambled eggs to pasta dishes.
We’ll have garlic scapes available by the bunch at the Saturday Easton farmers’ market, along with our housemade garlic scape pesto which is bright, flavorful, and endlessly useful. We expect this will be the last week they’ll be available, so if you’ve been meaning to grab some, now is your chance.
A Surprise in the Tomato Rows
While tying up one of our tomato rows, a flash of yellow caught my eye. Nestled among the bottom branches were a few early cherry tomatoes, perfectly ripe and begging to be tasted. As I looked around, I noticed many of the plants had a ripe cherry or two. Right now we don’t have enough to bring to market, but what we harvested made for the perfect snack for me and the crew. It’s a good reminder of what’s just around the corner. Tomato season is nearly here!
If you’re still hoping to grow your own, this is the last week we’re offering tomato seedlings. They are on sale for just $2 each to help them find good forever homes. Whether you’re dreaming of juicy slicers, colorful heirlooms, or your own personal cherry tomato stash, now’s the time.
You can grab seedlings in our online shop, or email us directly to reserve yours. Once they’re gone, they’re gone until next year.
Saturday’s Take-Home Meal: Steak Fajitas
We’ve been getting requests, so this week’s take-home meal is a classic: steak fajitas with rice. It features tender sliced steak cooked with sweet peppers, onions, and garlic. Paired with a side of fluffy white rice, it’s a satisfying dinner that just needs reheating.
Quantities are limited, and meals tend to sell out, so we recommend ordering ahead in the online shop or emailing us directly.
This Week’s Taco Special: Cochinita
If you’re coming hungry to the market (which we recommend you do), our taco special is not to be missed. We’re making Cochinita tacos, a Yucatán-style dish made with pork that has been marinated in achiote and citrus, wrapped in banana leaves, and slow roasted until fork-tender. Served on warm corn tortillas and topped with pickled purple onions, it’s flavorful, tangy, and totally delicious.
What makes this even more special? Juan Carlos, who prepares all our food, is originally from the Yucatán. Cochinita is a regional specialty he grew up eating and now loves to share. His version is deeply flavorful, incredibly tender, and full of heritage.
The Return of a Familiar Feathered Friend
While out in the field recently, we spotted a familiar shape, our resident white wild turkey hen is back! She’s been visiting the farm every summer since we started farming here, and we are assuming it’s the same bird each time. Sometimes she brings a friend or a few chicks along, but lately she’s been wandering solo.
She’s not just a charming visitor. Wild turkeys are excellent at natural pest control, gobbling up caterpillars, grasshoppers, grubs, and other unwanted guests in the field. We’re always happy to see her and appreciate the help she brings.
Do you have wild turkeys that visit your garden or land? We’d love to hear your stories.
As always thank you for following along and supporting our farm. Whether you’re buying seedlings, enjoying a take-home meal, stopping by for tacos, or just here to read our updates, we’re grateful to have you as part of our community. We hope to see you this Saturday!