While August signifies the peak of summer, with its long, warm days and a sense of abundance I also reflect on how this month also serves as a transition time, where the signs of impending fall begin emerging to reminding us of the cycles of nature and the changes that lie ahead. The farm is alive with vibrant colors as crops reach maturity, potatoes have been dug, winter squash is near maturity & fall onions are fattening.

The turkey are just over four weeks old now, we transitioned them from the brooder to pasture this Monday. For now they are in the protected space of tractors but soon when they are bit larger we will let them out to be truly free range birds.

**This picture was taken just minutes after the turkeys were put on pasture, they were still a bit dazed from the big move!**

I’ve got some fantastic tomatoes to share this weekend along with a variety of other produce. Large red slicing types, a delicate and juicy orange Juane Flamme and some purple Atomic Grape tomatoes will all be coming with me to market tomorrow. Yesterday I spent a few hours digging potatoes. While the plants weren’t quite as productive as I had hoped it is also a reminder to be thankful for the harvest that we did get.

Cosmonaut Volcav & Skorospelka Tomatoes.

**Juane Flamme and Atomic Grape Tomatoes.**

We will be harvesting our third round of broilers this Sunday. Though my trusty partner is away fighting fire I have a great crew coming out to help. If you have any interest in learning the process please let me know. While it is important to have highly trained folks on the job to make sure we get the job done there is always room to have one or two people get a hands on education day. There will be two more broiler harvesting days one in September and another in October. Turkeys will be sometime in November.

Freshly dug Banana Fingerling potatoes. The best for roasting in the oven, yum.

I will be on the Arcata Plaza tomorrow (still in my new spot on G street near Brio). Eggs are becoming a scarce commodity these days so if you would like a dozen please message me to reserve them.

Chicken:

WHOLE: $8/LB

BONE IN BREAST: $14/LB

BONELESS SKINLESS BREAST: $16/LB

LEG & THIGH: $10/LB

WINGS: $7/LB

SOUP PACK: $5/LB

FEET: $6/LB

LIVERS: $8/LB

EGGS: $10 PER DOZEN

VEGETABLES:

TOMATOES: $4/LB

Lettuce Mix (1/2 lb): $5/bag

BANANA FINGERLING POTATOES: $4/LB

Russet Potatoes: $2.50/lb

CUCUMBERS (persian & Slicers): $3/LB

Lacinato Kale $3/bunch

GARLIC: $10/LB

GOLDEN BERRIES: $5/BAG

As always, thank you for reading. Please respond to this message if you would like to reserve anything for the market or for on farm pickup.

Best,

Kala

Farm Update 8/9/24