{"id":3419,"date":"2012-07-29T21:04:44","date_gmt":"2012-07-30T02:04:44","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=3419"},"modified":"2012-07-29T21:04:44","modified_gmt":"2012-07-30T02:04:44","slug":"august-all-of-a-sudden","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2012\/07\/august-all-of-a-sudden\/","title":{"rendered":"August, All of a Sudden"},"content":{"rendered":"

\"\"<\/a>Just like that, July is winding down. And whoa, here comes August\u2014the big month on the Vineyard. It\u2019s exciting and a little scary all at the same time. Celebrity sightings. (Bill Murray! Ted Danson! Meg Ryan!) Fireworks. The Fair. And a whole lot of traffic. Business is heating up at the farm stand, but we also get a lot of \u201cdrive-thrus\u201d who barely brake to see if we have any tomatoes before they move on to the next farm stand.<\/p>\n

100,000 people come to the Vineyard in August. (That\u2019s 80,000 more than live here year-round). There is every possible kind of event and activity to go to if you\u2019re on vacation and have that lovely thing called leisure time: Shakespeare, concerts, film screenings, regattas, farmers\u2019 markets, poetry readings, book signings, auctions, art shows, community sings, bonfires, yoga on the beach, flea markets, antique shows, wood-fired pizza night, wild-life walks, sea glass hunting, fishing, surfing, swimming, you name it. Even Roy and I took off our farm boots and gussied up for an art opening down at the Old Sculpin Gallery <\/a>in Edgartown last Sunday. My friend Katie Hutchison<\/a>\u2019s evocative photographs were on show, and this year I treated myself to buying one for my office. And today, I put the high heels on again\u2014this time to sign books down at Bunch of Grapes bookstore<\/a> in Vineyard Haven as part of Tisbury\u2019s Celebrate the Arts festival.<\/p>\n

\"\"<\/a>Back at the farm, it\u2019s a strange time. Anticipating the August crowds and the ripening tomatoes is a little nerve-wracking\u2014will the two come together to make the farm stand profitable this year? It\u2019s hard not to think of August as an all-or-nothing-proposition, but in reality, we are still thinking ahead to September and October and planting more crops. September is a good month for the farm stand, and last year we stayed open all the way through November. So yesterday Roy planted two more rows of potatoes, and I tracked down my cranberry shell beans to plant for a fall harvest. With any luck, we\u2019ll get another bed of carrots sowed soon, too. And before you know it, those 50 baby chickens (now nearly pullet-sized, growing their combs) will be laying eggs. This fall, we\u2019ll finally have all those eggs everyone is always asking for.<\/p>\n

\"\"<\/a>In the kitchen, I\u2019m taking advantage of the first sweet corn from Morning Glory Farm<\/a> and making lots of corn saut\u00e9s<\/a> with our lovely skinny green and yellow beans added in. We made Backyard Berry Ice Cream<\/a> this week, and we made three kinds of pesto <\/a>with our lush basil. We made a batch of deviled eggs with some of the pesto, and we brown-braised our Red Gold potatoes with garlic, a couple garden Serranos, and a few leaves of chard wilted in at the end. And I am just like everyone else on this island\u2014chomping at the bit for a juicy ripe red tomato. There\u2019s one I\u2019ve got my eye on in the garden. It might be ready tomorrow or the next day. But I think it\u2019s taking its own sweet time just so it can show up on August 1.<\/p>\n","protected":false},"excerpt":{"rendered":"

Just like that, July is winding down. And whoa, here comes August\u2014the big month on the Vineyard. It\u2019s exciting and a little scary all at the same time. Celebrity sightings. (Bill Murray! Ted Danson! Meg Ryan!) Fireworks. The Fair. And a whole lot of traffic. Business is heating up at the farm stand, but we […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[103,45],"tags":[46],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3419"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=3419"}],"version-history":[{"count":5,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3419\/revisions"}],"predecessor-version":[{"id":3428,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3419\/revisions\/3428"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=3419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=3419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=3419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}