Summer is the time that we’re most thankful to those diehards who work on the farm, growing and harvesting the produce that we eat. If you want to talk about doing an already difficult job, made even more difficult by blasting heat and sun, you just need to talk to anyone who’s worked the fields in Southern Arizona. While we haven’t worked in the fields, we have been out to the farm in June — in the past, Farmer Frank has held open houses during the summer — and we can tell you that it becomes nearly unbearable by, say, 10 am.
So, we give thanks for our share this week (and every week):
- Frisée lettuce (3 heads)
- Armenian cucumber (1)
- Carrots (1 bunch)
- Red La Soda potatoes (6)
- Gold onion (1)
- Garlic (1 head)
- Chili peppers (3)
- Dandelion greens (1 bunch) — traded for more frisée
Plus, out of the surplus basket, we snagged a summer squash.