Summer Solstice.

We’ve arrived at the longest day of the year!  And it so cold!  It feels weird every time, but on the crop plan we’ve written from years past, “Be ready for cold”.  So, here we are, greenhouses are closed, all the tender stuff outside is covered, and the irrigation was set and turned on at 2am for frost protection.

I kind of wonder if something happens at this time when the earth starts to tip the other way.  Like some stall-out that sends the weather into a confusion.  It’s just my imagination around the cosmic nature of our tiny little lives.

Only one more week in June and then I think we’ll be climbing out of greens overload into more summer veg.  Remember that eating from a farm keeps you real intimate with the season.  Seasonal eating gives each veg its moment and we eat it until we’re sick of it, then we get the next.

If you’re sitting on a bunch of garlic flavored things, its GARLIC TIME!  Lean into the chimichuri and pesto.  There won’t be garlic until the end of summer.  Chop up the spring garlic bulbs (this week is the last of it).  No need to cure it, we will be doing that with the fully formed garlic later.  Use the tops in stock.