Wednesday evening at our farm in Greensboro, Maryland, a volunteer crew from the Maryland Food Bank arrived around 6pm, walked out into the cherry tomato rows, and got to work. What happened next is something we are still smiling about.
A Small but Mighty Gleaning Crew
In less than two hours, this small but mighty group harvested 270 pounds of certified organic cherry tomatoes that will go directly to Marylanders facing hunger through the Maryland Food Bank’s Farm to Food Bank Program. It was a genuinely moving evening to be a part of.
The Farm to Food Bank Program connects farm-grown surplus with people in need right here in our community, and it is exactly the kind of initiative that reminds us why growing food at a human scale matters. We are proud to be part of it and grateful to every volunteer who showed up with energy and heart.
If you would like to participate in future gleaning events around the Eastern Shore or right here at our farm, you can sign up as a Maryland Food Bank volunteer at mdfoodbank.org/ways-to-give/volunteer. We would love to see familiar faces in the field.
What Is Happening in the Field Right Now
With the gleaning crew in the cherry tomato rows this week it feels like a good moment to share a broader picture of where the farm stands in mid-August.
Cherry tomatoes are in full harvest and have been the star of the season so far. Our 13 certified organic varieties are producing beautifully and will continue through Halloween. Tomatillos are also in full swing, which is why our house-made tomatillo salsa has been back at the booth in recent weeks.
Our heirloom tomatoes are running a little late this season. A dry spring delayed planting by a few weeks, and we have also been managing pressure from Colorado potato beetles, a pest that feeds on tomato leaves, stems, and fruit. We have been releasing beneficial insects to help and doing everything we can to protect the crop. Right now a small amount of heirloom tomatoes is coming in and going straight into our pico de gallo. We are not yet sure exactly when we will have enough to bring to market for sale, but we will keep you posted as the harvest develops.
The sweet potatoes are growing beautifully and putting out an abundance of vine, which means we now have tender sweet potato greens available as a pre-order item through quarter-acre.com/shop. These are the edible leaves of the sweet potato plant, with a softer texture and milder flavor than kale or chard. Delicious sautéed, stirred into stir-fries, or tossed into soups.
The peanuts are growing and we have spotted little yellow flowers starting to appear, which is an encouraging sign. The deer have been kept at bay this year thanks to bird netting, which is a significant improvement over last season. We are cautiously optimistic about an October harvest.
And in a few rows, the butternut squash, pumpkin, and gourd vines are absolutely taking over. It is a bit of a jungle out there right now in the best possible way, and we are looking forward to a big fall harvest.
Two More Heirloom Garlic Varieties
Our garlic selection keeps growing. We have two new additions to our heirloom garlic lineup.
Pehoski Purple is a purple stripe hardneck variety passed down through generations in the Polish community in Stevens Point, Wisconsin. Intense and bold when raw, it mellows into a deep, earthy garlic flavor when roasted or sautéed. A lesser known heirloom worth a taste.
Georgian Fire is a hardneck porcelain variety from the Republic of Georgia and one of the hottest tasting porcelain types you will find. It brings a pleasant heat when eaten raw that transforms into a rich, savory sweetness when cooked. Perfect for garlic lovers who want a little fire in their food.
All of our heirloom garlic varieties are available at quarter-acre.com/shop.
This Week’s Special: Scrapple and Egg Taco
A true Eastern Shore classic in taco form! A crispy slice of scrapple paired with a fluffy scrambled egg, served on a warm corn tortilla and topped with our fresh pico de gallo. Deliciously hearty, and the perfect way to start a Saturday morning at the market.
Take-Home Frozen Meal: Chicken Enchiladas
This Saturday’s ready-to-heat frozen meal is a crowd pleaser: shredded chicken wrapped in corn tortillas, covered in a mild red sauce with a touch of heat, and topped with a delicious blend of cheeses. Pick it up at the booth, take it home, and heat it up whenever you are ready.
Come Find Us Saturday
We will be at the Easton Farmers’ Market this Saturday, August 15th, from 8am to 12pm, rain or shine. It has been a full and meaningful week on the farm and we cannot wait to share it with you at the booth.