The weather is often touted as the subject of boring small talk, something you chat with a co-worker or distant aunt about because there’s nothing else to say. However, as farmers we spend lots of time considering the weather. For starters, we’re outside all day in the baking sun or the pouring rain doing in the work it takes to grow food. Secondly, it’s important to pay attention to the weather for the sake of the vegetables. We increase watering in hot weather, or turn our irrigation off if it’s going to rain.
This year has been a challenging one, weather-wise. Beginning with the wettest spring on record, we were frequently delayed in our ability to rototill this spring. And now with a record breaking dry spell, from which we were given a small reprieve this weekend, we’ve had to continually increase our irrigation and we’ve lost several crops due to lack of water. So next time you look outside, consider the weather and all the farmers who are out there in their fields, rain or shine, working to grow your food. 
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Japanese salad turnips
-Rainbow chard
-Green onions
-Patty pan summer squash
-Red lasoda potatoes
-Micro greens
-Green beans
-Slicing cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Stupice tomatoes
-Pink Berkeley tie-dye tomatoes
-Shishito peppers
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Tomatoes!
Speaking of weather, the tomatoes loved the heat wave we’ve been having and they are super ripe and ready to go. I don’t know about you, but I’ve been waiting for these sweet babies since we planted them in March. A perfect addition to any salad or sandwich, our tomatoes will be sure to leave you satisfied!
Heirloom Tomato Gazpacho


    • 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
    • 1 medium red onion, cut into 1/4-inch cubes
    • 3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
    • 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
    • 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
    • 1/4 cup fresh cilantro, roughly chopped
    • 2 tbsp red wine vinegar
    • 1 lemon, juiced
    • 1/2 tbsp Tabasco
    • Kosher salt and freshly ground black pepper
    • 1/4 cup extra-virgin olive oil
    • 8 tbsp aged balsamic vinegar


    1. In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
  1. Here’s the link to the full recipe:

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers


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