Hello dear community of meadowlark,

Have you ever been buzzed by hummingbirds? Shared a kiss with a honey bee? Felt the humming vibration of thousands of bees working in buckwheat? Well, come out to meadowlark farm if you'd like to experience any of the above. In nature, the insects and birds are getting serious about their work; there have been days in the sunflowers recently during which the honeybees have let us know, in no uncertain terms that we are in their way. All summer long we work with the bees. We have the utmost respect for their pollination efforst. We share flower love, garden space and rarely are we stung. Now, watch out baby, because these bees are serious! The've got a sense of the changing season and are not in the mood to be wharing space. You can actually feel thir tempers flaring! Their hind legs are bursting with yellow pollen. The hummingbirds too are buzzing about maniacally, searching for nectar in the flowers. These signs, as well as the changing colors of the leaves on trees in the area, leave no doubt that fall approaches.

We encourage and welcome you to come to the farm on a harvest day (Tuesday or Friday) and see what is going on. We have shady spaces to work and the pace now is congenial and friendly. Come share a cup of tea, clean some garlic and chat with folks. Come anytime after 9:00 am. We haven't seen many visitors this summer and would love to see you soon... remember too, HARVEST PARTY SUNDAY SEPTEMBER 17TH, 3:30 DINNER SERVED AT 5:30. This is a potluc, so bring your favorite farm inspired dish and your own table settings. We will look forward to seeing you, showing the gardens and enjoying a meal together. We will press cider and provide beverages, including beer and wine.

Boxes today include: salad mix, broccoli raab (rapini), onion, red ace beets, Romanina red garlic, sweet red pepper, shallots, delicata winter squash, tomatoes galore, basil, green beans or rattlesnake pole beans and broccoli for full shares, blackberries/pears for fruit shares.

Here is a reminder recipe for whan you've got veggie glut in your fridge, which is a basic soup stock that freezes well and is great in the winter as a base for delicious soups of all kinds: ingredients can be all of these, or some: 4 onion peeled and chopped, 20 garlic cloves smashed and peeled, 5 shallots, thinly sliced, 2 ribs celery chopped, 1 small carrot, 2-4 leeks, white and tender green, chopped, stems from Italian flat leaf parsley, 4 bay leaves, 3 tsp salt, 1 bunch collards/kale, 10 sprigs thyme. Scrub veggies and chop roughly. Heat 1 Tbl olive oil in a stock pot. Add veggies, garlic and herbs and cook over high heat for 5-10 minutes. The more color they get (brown), the richer the flavor of the stock. Add salt and 2 qts. cold water and bring to a boil. Lower heat; simmer uncovered 30 minutes, then strain. Cool and freeze or make a yummy summer soup.. see you soon, consider a visit and have a great week. ORDER CANNING TOMATOES FOR NEXT WEEK!!!! $15 FOR A 1/2 BUSHEL, $30/BUSHEL. CALL 256-6980 OR EMAIL meadowlarks4@yahoo.com. Love, the meadowlars