Greetings, Farm Family!
It’s hard to believe we are officially entering the second half of our Spring season! The month of June promises even more delicious fruits and vegetables as we near the harvest of tomatoes, watermelon, and cantaloupes. We can’t wait! In the meantime, we have been preparing for the fall season. Just last week, we planted several acres of our delicious sweet potatoes. It was no small feat given the 100 degree heat index we were experiencing.
We hope by now you have all had a chance to RSVP for our Farm Day this Saturday. We’ll be sending out an email tomorrow with more information about the schedule of the day for those of you who plan to attend. If you have not yet had a chance to RSVP, please don’t forget to do so at this link. We are so excited to meet you all and can’t wait for you to get a glimpse of the piece of land we call home!
As you know, your pick-up day is tomorrow, Tuesday, June 8th. Our harvest this week includes yellow squash, zucchini, sunburst squash, cucumbers, string beans, rutabagas, beets, swiss chard, irish potatoes, bell peppers, sweet banana peppers, and sweet corn! Please remember that box contents can and usually will vary according to share size and availability.
In the next few weeks, we will open up our website to take Fall subscriptions. We’ll let all of you know when we do so that you can be first in line for some of the more coveted drop sites. We already have a pretty substantial waiting list and interest list, so we’re expecting a pretty big turnout for the fall season. In light of that we’ll announce sign ups to you, our current members, a week or so in advance in order to give you the first shot at your current drop sites.Thanks again for your continued support. The second half of the season will prove to be even more exciting than the first!
Regards,
Jody
Just a reminder…Pinckney’s Produce is on Facebook! If you’re interested in more frequent news and photos from the farm, please become a fan of our Facebook page. We are updating this page frequently with the current happenings, and we will also be posting pertinent articles, recipes, and photos throughout the season.
