Summer Catch-up
Happy Tuesday from the farm!
We owe you an apology—we missed our July newsletter. But it’s for a good reason: we’ve been busier than ever, in the best possible way. Between planting, weeding, and staking (and repeating it all again), this season has us moving nonstop. As we enter our fourth season at Homebody Farm, the growth—both in the fields and behind the scenes—has been incredible. We've harvested more produce, attended more markets, and hit personal records in sales. It’s all thanks to your support. Every bouquet, bunch of kale, and kind word helps us inch closer to becoming a fully sustainable, thriving business.
Last week’s market brought a bounty of summer flowers.
This summer has already thrown us some weather curveballs. We kicked things off with our first big heat wave, only to shift into weeks of stormy, humid air that makes everything feel like a sauna. Staying cool on the farm has become its own full-time job. We take plenty of breaks, rotate through changes of clothes and shoes (at least twice a day), and rely heavily on chilly towels and powdered Gatorade. Liam even has a portable fan rigged up inside his farm hat—yes, it’s exactly as ridiculous and brilliant as it sounds. We’ve gotten in the habit of soaking our feet and splashing our faces in icy water between tasks. And, we’ll admit it: a little complaining goes a long way when the air feels like soup.
Beautiful bok choy. A first year grow for us.
Despite the heat and humidity, the fields are thriving. The flower beds are bursting with color—black-eyed Susans are in full glory, and our reliable workhorses like celosia, zinnias, ageratum, and cosmos are holding it down beautifully. We’re especially thrilled with this year’s dahlia crop—especially since it’s been so wet. Dahlias are finicky with moisture, so we’re lucky almost all of our tubers have survived this rainy spring and summer. In the veggie field, we’re saying goodbye to spring greens and watching the summer superstar veggies start to shine. The first flush of tomatoes is just beginning, and the peppers are coming in strong. It’s a rewarding time of transition, and we’re grateful to be feeding both your homes and your vases with what this land gives.
Hungarian hot wax peppers— perfect for snacking, pickling, or stuffing with cheese and meat
Looking ahead, we’re excited to keep growing—literally and creatively. We designed flowers for our very first event this month: a Wimbledon-themed tennis party! It was a joyful (and successful) challenge, and it’s opened the door to more floral design opportunities we can’t wait to explore. If you’re planning a small-scale event and would like to work with us, you can find more info on our website.
We’ll be at the farmers market and farm stand for the rest of July and August (with the exception of one very well-earned vacation week on Aug 9th!). Thank you, as always, for cheering us on and supporting our small, scrappy, and heartfelt business.
Lots of love and air-conditioning,
Gaby + Liam
Our first floral arrangement with 100% local blooms.
