As the heat continues and the humidity rises we anxiously wait for a cooling trend later this week. "Hot" has definitely been the theme since the summer solstice in late June. The question is often asked of how the extreme heat affects the crops.

For the most part the heat is beneficial to the crops in the field. In cool wet conditions disease pressure is more prevalent and hot weather crops such as tomatoes and melons can suffer from late blight and downy mildew. This season we have seen the hot weather crops thrive, particularly the tomatoes. The dry heat promotes growth and helps prevent disease that often occurs with wet, gray days  

The Rushton Farm Staff is diligent in irrigation practices making sure to maintain soil moisture in the severe conditions. While the hot summer does cause complications with seed germination and may have an effect on the cold weather crops of the fall we would prefer the dry heat to a wet season.

 

This of course does not mean the Rushton Farm Staff is not having their own issues with the heat. Water breaks and time in the shade may soon turn into popsicle breaks and swims in a nearby pool if this next wave of heat is as severe as the last. Kudos to the Rushton Staff who have endured with nary a whimper while one of our more experienced staff members (i.e. yours truly) has been hiding out in Montana during the heat and storms of the past week. A special thanks to Noah for holding down the farm and Chelsea for holding down everything else while I was chasing wildlife out west.

 Ingredients 

 

3 medium, or more juicy, fresh, cucumbers

1 tablespoon chopped fresh dill

2 teaspoons Dijon mustard

1/2 teaspoon sherry or champagne vinegar

*2 tablespoons cashew cream

Freshly ground black pepper

1 teaspoon cumin seeds, toasted

1/2 teaspoon salt

5 red radishes, trimmed and chopped

Sprigs of dill, for garnish

 

* Cashew Cream:                      

1/2cups raw cashews
1 cup boiling water  

Puree in VitaMix, Cuisinart smart stick or Magic Bullet 

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