Dear Farm Community,

The sun has been running late for our 7 AM morning call time these days. Out in the fields before first light, there’s a moment of the day that a lot of us live for this time of year ~ standing in the cool air among the plants, the sun rises over the tree line and pours light over our fields, bathing our crops in gold. You just can’t beat it. That feeling of yet another morning starting, but in the repetition there is undeniably change. Even if our afternoons are still producing buckets of sweat as we harvest heaping crates of summer veggies and bright summery blooms, Fall is starting to make itself known around the edges. The small tender buds on our chrysanthemums only confirm it.

At this point in the season, we’re all pretty ready (very very ready. very ready) for the sweet relief of fall ~ cool mornings, comfortable afternoons, brassicas filling the fields…. There is an energy in the fall air that fills us with an exuberance and magic that can sometimes get burned off in the summer heat. Maybe we’re not quite there yet, but it feels like we’re getting very very close. And maybe that’s all the more reason to pay attention now! It’s easy to spend these last hot weeks wishing for what comes next, only for fall to arrive and somehow pass us by in the blink of an eye. To farm is to live in cycles that fly by faster every year (but summer seems to stick around just as long, hmmmmm).

Around our fields, you can see the transition happening in real time. Last week we transplanted our “last taste of summer” successions: the final rounds of celosia, zinnias, and cosmos, along with our last plantings of summer squash. At the same time, we’re seeding radishes, root veggies, and cut greens, and beginning to harvest some fall icons. Ginger! Kale! Chard! Turnips! Green Onions! All coming in, all looking amazing, all tasting divine.

The flower crew is feeling the shift too, squeezing wreath-base making in between harvests as they start preparing for wreath season. Nothing like wrestling muscadine vines into perfect circles ~ this should probably be in the olympics. We’re aiming to have some beautiful dried floral wreaths available for y’all by October :-) We’ve really upped our flower drying game this year so they’re sure to be stunning!!

We’ll be trying to finish out summer strong in the coming weeks, enjoy the first little trickle of the seasons beginning to shift, and allowing our hearts to sing at the sweet small moments we find scattered through the fields :-)

CSA members are in for a real treat this week with a helping of fresh ginger !!!!!! This is one of our most anticipated crops every year. Fresh local ginger can be hard to come by and only around for a short while, and we’re happy that we’ve gotten prettttty good at growing it. Last week was our first harvest and it looks amazing!

Word to the wise! Ginger is one crop that is super freezer-friendly. Once frozen, you can slice or grate it while it’s still frozen to use in just about any recipe. So if you’re a huge fan, consider stocking up at market! Some of our customers amass a freezer stash that carries them all year long, right up until next year’s ginger harvest.

I’m sure everyone has a pretty good idea of how to put ginger to work in the kitchen, but if you need some inspiration, look toward the cuisines of Southeast-and East-Asia, where ginger has its origins.

Thai cooking has some particularly delicious ginger-forward options. There’s Gai Pad King, a Thai ginger stir-fry with mushrooms, onions, and lots of fresh ginger, or this “Steamed Tofu Deluxe” with ginger-soy sauce and vegetables if you want to keep things vegetarian (it’s actually totally vegan!) And for the fishy folks, this Steamed Fish with Thai Miso and Ginger looks so good.

Wander a little farther around the continent and there are plenty more excuses to go heavy on the ginger: Taiwanese “Three-Cup” tofu with Ginger and Thai basil, Ginger-Miso Tofu, or these Ginger-Scallion Hokkien Noodles, which can easily be made vegetarian by skipping the chicken and adding tofu, mushrooms, or extra veggies instead. If you’re looking for any specialty ingredients in Athens, head to Fooks, Achaci, or Orient Mart!

For something a little out there, try your hand at homemade ginger bug soda. And for something wildly simple, some fresh ginger tea for a happy belly :-) Recipe: ginger + hot water!

Happy Eating!
Diamond Hill Farmers

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