Sweat dripping from our brow, we seem to have survived the worst of the heat wave. With heat indexes in the low 100’s, we’ve occasionally taken to a Spanish-style work week – maximizing the sunlight of the wee hours in the morning, followed by an afternoon rest to recharge and a few more hours of farming in the evening. We hope you all have enjoyed frolicking below the shower of sprinkler systems, or at least a few trips to the pool or lake, and maybe even dancing in the rain this weekend!

As you’ll see at pick-up today, our winter squash has arrived! Let me briefly explain the irony of record high temperatures followed by distribution of winter squash. This member of the cucurbit family (a distant cousin of the zucchini, cucumber and summer squash) is planted in late spring, grows throughout the summer, and is harvested in late summer or fall. They stretch their tendrilled vines across pathways and beds, causing our field to resemble a sea of squash leaves speckled by orange, yellow and green-striped fruits. Once harvested, we cure these thick-skinned squash in our greenhouse to increase storability and complete the ripening process. If properly stored in your home (in a dark, cool area) some varieties of these delicious treats can store until next spring!

Delicata Squash – This squash, high in potassium, iron and vitamins A and C, is also called the “sweet potato squash” for its similar texture and flavor. Originating in the Americas, this variety was eaten frequently until the mid-1900’s, when it’s relatively short shelf-life, thin skin (making it more difficult to mass transport) and susceptibility to disease made it less desirable to cultivate on the conventional large-scale farms that came into being. As its name implies, this squash has a delicate and creamy character that is sure to satisfy your taste buds!

Butternut Squash – For many of you, this is a familiar friend that can be found in the grocery store almost year-round. It’s abundant flesh and rich flavor make it popular for soups and roasting (which brings out its nutty taste). Store this squash in a dry, cool place (but never in the refrigerator or freezer, unless pre-cooked) and it should keep for weeks!

Pumpkins - Here at Serenbe, we grow a wide variety of pumpkins—from Howden Field to Baby Pam Pie to Small Sugar. Enjoy biting into a slice of pie or supping down some soup, knowing that you are getting a good dose of Vitamin A and Calcium. These seasonal treats will store well, but somehow it’s hard to imagine chowing down on a pumpkin in the spring!

We’ll have many more pumpkins, delicata, butternut and other obscure winter squash varieties as the season progresses! Yum!

Sources: Green Earth Institute

While our plants were rejuvenated by the heavy shower on Saturday, it meant that the Atlanta Symphony Orchestra’s free concert in Hutcheson Ferry Par was postponed until last night. Playing classics like Verdi and de Falla, as well as modern jingles from Pirates of the Caribbean and Mission Impossible, my heart was really touched by the encore of the timeless theme song for ET. We hope that many of you were also able to bask in the beautiful music rolling over the pastures of the park.

SALSA FEST 2006!

Even if you were not able to make it to the ASO event, we hope to see you this coming Saturday, August 12 from 12pm – 2pm at our Salsa Fest. Held on the green across the street from the Blue Eyed Daisy (where our market stand is every week), we encourage you to enter the salsa-making contest as either a contestant (making enough salsa for 30 tasters and winning the chance to receive gift certificates and other prizes) or pay a small fee and become a judge (though we make no promises as to whether your tongue will be on fire for weeks afterwards!). Even if you come a spectator, you can treat yourself to homemade organic blueberry ice cream, fresh Serenbe Farms gazpacho and vegetarian chili! See you there!

‘Til next harvest,

Farmer Coby and the crew