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Week 7

Hi everyone,

I hope you all are doing well and enjoying your summer! It's starting to really feel like summer now, with hotter days, balmy nights, fireflies and the summer veggies that are finally starting to arrive! Summer squash, beans, tomatoes, eggplant, peppers — these are the tastes of summer, for me. We still wish the rain would just give us a break for a few days- three in a row, to be exact. Then we could actually make some hay! It takes three dry days, because if you bale it when it's still damp, it will mold or even combust! So it's really important to make sure it's properly dried. And there haven't been three dry days in a row now for about a month.... But the weather has to turn eventually, right? Well, we'll see...

The first cherry tomatoes are starting to color up, and the sandwich tomatoes are looking great. Still green, but sizeable and plentiful. We'll keep you posted.

Also, another reminder that in a week and a half, we'll be opening the farm up to the public for Madison County's Open Farm Day on July 29. If you've never participated, you should check it out! It's a great way to spend a Saturday, and you can get a behind-the-scenes look at all kinds of farming and production in the county. From sheep to vegetables to dairy to bison, it's an interesting assortment!

See their website for more details—Lucky Moon Farm is #33 this year, in case you're looking for us. We'd love to show you around and answer your questions! Please, stop by and say Hi!


In the bag:

Salad Mix


Swiss Chard

Snow Peas

Sugar Snap Peas


Summer Squash


summer squash

Yeay peas! Yeay squash! Finally! Sugar Snap peas are great for eating out of hand. Snow peas are too, but they also are delicious in a stir fry or other Asian-style dish.



Here are some recipes to get you started this week:

A simple side salad from Wegmans.

Spicy and sweet. Yum!

You can use the sugar snap peas too for this one-

Tasty, healthy and great for summer meals.

Another way to use your chard—everything is great on pasta!


Have a great week—

All the best,

Sarah VanNorstrand

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