Farm Happenings for August 07, 2026 – Week 6

Years ago, now, I was sitting in the office of a trucking school that helped me prepare for the AZ exam. On the wall there was a large recruitment poster of a truck with the caption, “No one ever wrote a song about a dentist” lol

Farmers, it would seem, are often painted with the same brush in the eyes of many. But the truth is, there are a lot of folks, in all walks of life, who work very hard. In the dog days of August, I draw inspiration from them. If they can do it, so can I.

I once had a staff member named John. At the end of every day, he insisted on meeting and going and listing all the things we accomplished that day. It is so easy to get lost in the sea of things that are still to do that one can forget about the things that got done. 

This year I took that to another level and bought myself a simple day/monthly planner.  There are the season’s goals for the farm and then I worked it back for all the steps required to help us get to where we want to go.  So simple and yet so helpful. It even came with a catchy cover in a friendly font that says, “Make It Happen”.  How can you not like that.

I like that farming is a challenge. Does it become overwhelming at times? Absolutely! Do I want to stop? Some days.  But then I go over my list, take a deep breath and go over the things that did get accomplished that day. That serves as the motivation for the day ahead.

Successful days, become successful weeks and that brings us a successful season. Catchy.  Maybe it could be a song -)

~Notes from the field this week: After all that rain and now heat, things are jumping! Patti pans are on the horizon, and some will be available for those who wish them. Peppers are getting close and by all accounts the corn is most delicious.

Enjoy.

~Michael

What’s In Your Share This Week

Summer’s bounty is hitting its stride! Here’s what’s fresh and ready for your share this week:

• Sweet Corn – The wait is over! Our first corn of the season is here, plump and bursting with that classic sweet summer flavour.

• Peaches – Juicy, golden, and sun-ripened to perfection—enjoy them fresh, grilled, or tossed into your favourite summer salad.

• Lebanese Cucumbers – A brand new addition to the lineup! These tender, thin-skinned cucumbers are delightfully crisp with a mild, sweet taste.

• White Button Mushrooms – Organic and delivered fresh from Carleton Mushroom Farms, these versatile mushrooms are perfect for everything from stir-fries to hearty pastas.

Also back by popular demand: strawberries and the first celery bunches of the season! Browse our full web store to see everything available this week:

Recipe of the Week

Fresh Peach Crumble Bars

These simple, delicious bars are the perfect way to showcase sweet, juicy Fresh Peaches. A buttery crust and crumb topping surround a soft peach filling, finished with a light almond icing. They’re great for summer gatherings, potlucks, or an everyday treat.

For the Peach Filling:

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• ¼ teaspoon ground cinnamon

• 5 large Fresh Peaches, peeled and diced (about 4 to 5 cups)

• 1 teaspoon fresh lemon juice

For the Icing (Optional):

• 1 cup powdered sugar

• ¼ teaspoon almond extract (or vanilla)

• 1–2 tablespoons milk

Instructions:

1. Preheat & Prep Pan: Preheat your oven to 350°F if using a glass baking dish, or 375°F for a metal pan. Lightly grease a 13×9-inch baking pan.
2. Make Crumb Mixture: In a large bowl, whisk together the 1 cup of sugar, flour, baking powder, salt, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse sand. Stir in the beaten egg until the dough starts to clump together.
3. Press Crust: Press a little more than half of this crumb mixture firmly into the bottom of your prepared pan.
4. Prepare Peach Filling: In another bowl, whisk together the ½ cup sugar, cornstarch, and cinnamon. Add the diced Fresh Peaches and lemon juice, and toss until the peaches are evenly coated.
5. Assemble: Spread the peach mixture evenly over the pressed crust. Using your hands, squeeze handfuls of the remaining crumb topping into clumps, then scatter them over the peach layer.
6. Bake: Bake for 45-55 minutes, or until the top is lightly browned and the filling is bubbly. If using a metal pan at 375°F, start checking at 30-35 minutes.
7. Cool & Ice: Allow the bars to cool completely in the pan. For the icing, whisk together the powdered sugar, almond extract, and enough milk to reach a drizzling consistency. Drizzle over the cooled bars before cutting and serving.

Storage: Store leftover bars in an airtight container in the refrigerator for best results.

🍑 Peach Trivia: Clingstone vs. Freestone

Ever cut into a peach and struggle to get the pit out? That’s a clingstone peach—the fruit flesh clings tightly to the pit. They’re usually the first to arrive in the season and are fantastic for canning and preserving.

Later in the summer, freestone peaches take over. As the name suggests, the pit separates easily from the flesh, making them perfect for snacking, slicing into salads, or baking into this week’s crumble bars!

Which one do you have? Most of the peaches in your share right now are freestone—so enjoy that easy slicing! 🍑✨