The easy slow heat of the end of the summer is paying off for the garden. We are now in full on harvest mode, picking hundreds of pounds of gorgeous vegetables each day. Tomatoes are being used in every way- sauced, raw on salads, stewed, and even as an artistic display in the dining room. We have almost thirty different types of heirlooms, and are working hard at tasting each one to develop a flavor profile. This tasting will lead up to our harvest dinner at the restaurant, where we will have all the varieties on a raw bar to compare and contrast the flavors. (August 21).
Cucumbers are still coming on strong, but some of the newcomers include exotic and flavorful eggplants, and three different types of potatoes. We served the potatoes on a kind of flight, simply roasting them with olive oil and sea salt, so that you can really taste the difference from both the different varietals, but also how amazing a fresh potato really is. Beets are also trickling in, as we just harvested the last of the beet patch. By cooking them minimally, just roasting or steaming, you can discover the complexity- a fresh beet is tangy but very sweet, and oh so delightful. I am a real beet person- and these beets really take the cake. The name of the game now is perservation. Many of you might have some rumblings of August heat compounded with the mad rush of canning, and that is certainly in our future. Some talk of graveyard shifts have been uttered. We want to save as much of our harvest for the coming winter, because how great would it be to have an incredible heirloom tomato sauce in the dead cold of February? More to come, and picture updates!

Ahhh August. In Michigan, land of dizzying late summer heat, the tomatoes begin to come on in full force. Surrounded by wild green vines of the eager plants, the swell of the heavy fruit sagging, our really amazing heirlooms are coming on. For the last couple of weeks, we have been serving up our Juliets, Black Cherries, Prudent’s Purples, and Stupices in a fresh salad with house made mozzerela. The basil also came from the garden, and when you gently ripped the leaf (basil is best when it does not come into contact with a knife- it colors badly) that clean lemony botanical scent was enough to want to dig right in (not a good look for a cook preparing your dish). The cucumbers have been coming fast and furious, hundreds of pounds taking over the kitchen. Thankfully, we have been slicing them thin and marinating them for our version of a greek salad, and liquifying them into goodness with fromage franc (a creamy cheese with a bite from the creamery), garlic, cider vinegar, s +p, and dill. I have a true weakness for cold soups on a sweltering day, and I am living the midwestern summer dream- endulging in a cup every day. Green tomatoes are being picked early to fry up in cornmeal, as well as summer squashes.
I think the most important thing about the farm, is that we have food we are growing and serving with a purpose. We chose organic sustainability, and we are living it and sharing it every day. Almost every dish has an item from the farm in it, and that is a beautiful idea, nurtured, coming full circle. And they don’t taste too shabby either. (And by that I mean they are the most full-flavored vegetables around!)

Joanie, Steve (first time visitors today!), Mark the great, and me, Stella. Chef is on the roof.