Week Seven Newletter and Recipe

Hello Friends and Members,
Splish-Splash!  Holy Cow what a whole lot of rain we've had in the last two days!  We gave up on rain gauges years ago, so we can't tell you exactly how much we've gotten.  However, what we can say is that it is at least several inches and the rain continues to come steadily as we write.  The downpours Saturday night were some of the loudest and most intense rain storms we've ever heard.  It is almost implausible that it can rain that hard.
 
Curious to see what the fields looked like on Sunday morning, Farmer Dave put on his rain suit and mud boots and put Eli in his matching rain outfit (too cute), and set out to play in some puddles.  And puddles there were-- more like lakes, really!  As we've said before, this is the first year we're growing crops in the big field on our new land, so we don't have anything with which to compare this level of moisture from previous years.  Regardless, it was impressive.  There are spots in the middle of the field where the water was almost a foot deep.  One known wet spot at the end of the field blossomed into a 100' x 100' splash pool.  Good fun for little Eli, and actually for Farmer Dave, too, who'd forgotten how fun puddles can be.
 
In terms of how this will effect crops-- too soon to tell.  Experience says most things will be fine.  There will be some casualties here an there in the low spots, but mostly we expect we'll be alright.  We'll keep you posted!
 
This week's share:  Lettuce, greens, scallions, squash & zucchini, cucumbers, radishes, some combination of cabbage/chinese cabbage/broccoli, Fresh garlic, Bok Choy (last of season), Eggplant (hopefully)
 
U-Pick:  Beans (see Recipe below)-- including Haricot Vert, Flowers, herbs, maybe Cherry tomatoes 

Enjoy,
D, E, & e
 
RECIPE:  Dilly Beans
 
Pack washed beans into quart jars that contain in each:
1-2 tsp mustard seed
1 tsp crushed red pepper
2 cloves garlic
2 heads dill
 
Heat:  2 cups water, 2 cups vinegar (cider pref.), 1/8 cup salt
 Pour into jars and process 5 minutes in boiling water bath.
 Take this off the shelf in January and enjoy a taste of summer on a cold winter day!