Farming is never quite perfect no matter how much you pray for rain or sun or whatever it is that you can’t control.  This summer, however, is coming the closest that we have ever seen.  Despite many mechanical challenges here at Grassland, the weather has been just right.  Recently, it has been quite dry here, so the rain yesterday was much appreciated by all living things cows, veggies, and farmers alike. I was having my Orono and Waterville farmers’ market inspection at that time, and none of us complained about walking around in the rain.  My crew was mulching the winter squash plants and worked away smiling.  Farming is so amazing and rewarding. . . Lest I forget. . . CHALLENGING!  There is bad news lingering though in Waldoboro.  The first late blight has been discovered on tomatoes in a home garden.  If you are growing tomatoes or potatoes, be diligent to check for disease and follow correct protocol for removing the disease to help control the spread to other farmers/gardeners crops.  For more information about what you are looking for or how to control it, go to http://plantclinic.cornell.edu/FactSheets/lateblight/late.htm.  You can also find info by searching “late blight” at www.mofga.org.  We can only hope that we get tomatoes this year after last year’s debacle.

This week in your share you have the first cucumbers!!  Also, summer squash and zucchini, mixed varieties of beets, kale, salad mix, carrots, young onions, and kohlrabi.  You will notice that the golden beets (yellowish color) and the Chioggia beets (pink skin, white and red swirled center) are sweeter than the dark red beet.  Bulls blood, which has the dark red greens, has the most “rooty” beet flavor and is grown particularly for the leaf.  Young onions can be used like scallions, but have a stronger flavor.  Use them in cooking or raw in salads.  You may have a yellow cucumber!  Interesting, eh?  This is a classic Maine variety called Boothby’s Blonde.  You will find that it is sweet and delicious.

Be sure to let us know if you have questions, concerns or love stories about any of our produce, recipes, or notes here in the newsletter.  We love to know you are out there keeping us with your farm!  You are invested, it’s true, and we hope to make it worth your investment in many ways.  Happy eating this week!