08/21/2026
Peak summer!! Ah….
These beautiful ES watermelons are perfect and so delightful simply chopped up, tossed into cold water with ice cubes. Didn’t even take the seeds out! I think it is the most refreshing summer drink I’ve ever had.
Tonight, I’ll be making dinner with our ES peachy mama and romanian peppers accompanied by garlic, rosemary, thyme, and lemon. This has become one of my all-time favorite recipes. It’s called “Midnight Chicken” from a delightful cookbook by the same name, which is has become my favorite new cookbook.
Figs, figs, figs! We’re nearly at the end of our heritage figs’ growing cycle, but the standard ones are now coming on strong. We posted a wonderful recipe last summer with figs, arugula, tomatoes, black olives, and some delicious goat cheese. So fabulous!
Sweet potato flowers harkening next season and feeding pollinators.
We’re graced by the bald eagles that fly the skies above our farm. Today one was circling above our tractor.
And finally, last weekend, we marked the end of an era of a majestic basswood tree just outside of our house. It had been planted around 1889. True to its strong, ever-protective nature, it fell gently, not disrupting a single thing. Brett tells me the name comes from the sound that it makes in the springtime. When it is full of flowers, it virtually hums in base tones with hundreds and hundreds and hundreds of pollinators. It was commonly planted back in the day as a source of honey.
