After a big round of transplanting fall brassicas, lettuce, and basil we are nearly over the planting hump. There are a few more rounds of odds and ends to go in, but we are moving into “harvest and maintenance” mode. Weed, water, harvest is our mantra. The classic summer crops (i.e. tomatoes, peppers, and eggplants are ripening at a painfully slow pace. For all of our 1500 row feet of tomato plants the harvest has been pretty pathetic. (This clearly was not the year to dabble in heirloom varieties….) There are a lot of fruits dangling and threatening to change color, but when that will be nobody knows. Meanwhile, we will gladly enjoy the less fickle summer crops like beans, zucchini, carrots, etc.After several consecutive early morning elk sightings, we have not seen him for a few days. We are all crossing our fingers and holding our breath in hopes that he has permanently moved on. I do wish I had gotten a picture, though. Speaking of pictures, I posted a bunch of new farm and crew pictures on Facebook for all you social media types out there. It is my goal to put them on our website as well, but that involves a level of technological expertise that challenges me more than I have time for presently. It can be done, but it is a huge time-suck and I need a good hour or two to pull it off. I’ll let you know when they are up.Last week our former worker from last year, Grayson, came to stay at the farm for a week or so. She is very creative and artsy and drew us a wonderful sketch titled “If I were on the farm right now…” I’ll send it as an attachment with this newsletter. Do check it out.LOCAL ORGANIC/NATURAL MEAT SOURCESFor those of you who eat meat, or know folks who do, here is a list of local meat producers that we know, trust, and respect.Stillwater Farm 273-0627 Pat and Shannon just moved next door into our old house this spring. They are a great young couple with a very respectful attitude and work ethic about their animals. Their chickens are currently grazing on and fertilizing our fallow field. (See flyer attachment).Bone Dry Ridge Selma Bjarnadottir 273-1045 Selma is another great friend of ours who lives out here in the valley. Last year she pastured her sheep in our fallow fields. She raises Icelandic lamb & beef, pork, and chickens.Oyster Bay Farm –Pat Labine 866-9424 (chicken, beef, pork) She is a longtime, well respected farmer just outside of Olympia. Last night’s dinner. I just have to tell you about our dinner last night. We made spring rolls which are so deceptively easy and fun to make. We put all the ingredients on the table and everyone made their own just how they like them. We thinly sliced or grated the following: carrots, zucchini, cucumber, scallion, basil, mint, chard, and steamed beets. All but the beets were raw. We cooked up some sticky rice and fried up tofu cubes. We then soaked the spring rolls wrappers as per the package instructions, filled them with whatever, rolled them up and enjoyed them with peanut sauce (in the sauce section of the farm cookbook). YumIn the box today:lettucecarrotsbeets or chardpotatoes (either California whites or Red Chieftain)rosemarypickling cukeszucchinigreen beansscallionsdill, parsley, or cilantro.Rotational items: Broccoli, green peppers*A word on the spuds. Potatoes are hit or miss with us. Some years they are smooth and lovely and other years they are, well…ugly. This may be an ugly year, or perhaps it’s just this variety. Anyway, please bear with our cosmetically challenged potatoes. They still taste amazing. They just require a little peeling in places.