A New Farmer's Learnings

I know in my past blog post I have committed to spouting my excitement over my favorite vegetables, or my nerdy health benefits over others, but I think I will leave my cucumber talk until the end of this post. It's just that, I can't believe all what I have learned over the past 4 or so months! It just hit me today as I was working on our third planting of carrots. Amy has talked of the progress of the farm, and the 'growth' of the veggies, and I can't tell you how great it is to see the transformation of beets or zucchini from seed to plate. And, the journey it takes to get there!

Anything from learning proper seed germination, realizing that Mother Nature naturally does not always water when you need her too, that ground cherries can ripen in a few hours after harvesting, that time really does fly, and lastly, learning that patience is truly a virtue and that the pay off of satisfaction is great.

Lately we all have been working diligently on harvesting, and our variety of crops keep me learning the techniques of how to get them to market. I am still learning about the tomatillo and just when it is ripe and ready to be picked (but do not fear everyone, there are the lovely Amy, Hannah and Jamie there to coach me along!)

Ok, I think now is a great time to unleash the quick cucumber facts:
At a whopping low 4 calories per ounce, the cumumber is high in potassium, is fabulous for the skin when juiced (include the peel!), is good for the intestinal tract, and is a great veggie to assist in hydration. My favorite cucumber to juice is the long english, it is sweet and we are growing lots of them at Skeeter Farm! Add some fresh mint along to the juiced cumcumber for a lovely, cooling refreshing drink!

Cheers!