Our grain is almost ready to harvest.  We are growing a soft white and a spelt this year.  I’ve been nibbling away, waiting for it to get crunchy so I know it is ready to harvest.

Thanks to all of you who joined us for the CSA Bites and Tour.  We had such a lovely time.  Y’all were so game to go on such a deep dive farm tour.  I loved it!!

Thank you also to everyone who has reached out to check in on the fire just to the north of the farm.  We’ve got a big burn scar from last year between us and it, so hopefully the fire fighters can get it mopped up soon. 🤞

I wanted to share the link to our weather station, so you can see exactly what is going on out here.  We are very excited about it!

• Ambient Weather Link
• WeatherUnderground Link

Tomatoes are coming on!!!  We raise so many varieties and save all our own seed.

From Mel: I was chatting with a Full Diet member recently about all the herbs that can find their way into things like chimichurri, yogurt sauces, and compound butters. One of my favorite things about these recipes is how forgiving they are. Herbs blend, mingle, and play so well together that there’s rarely a wrong combination.

Then I heard green coriander would be hitting the Farm Store this weekend, and I knew exactly what this week’s recipes needed to be.

So let’s play with green coriander three ways.

Coriander is simply the seed of the cilantro plant. While we all love cilantro, it has a habit of bolting once the weather warms. Instead of mourning the end of this round of cilantro, green coriander gives us another delicious chapter. Harvested before the seeds fully mature and dry, it has a bright, citrusy flavor that’s completely different from the coriander spice in your pantry.

It’s one more reminder that every stage of a plant has something to offer.