Whipstone Farm: Flowers, Tomatoes & Eggplant

25 August 2018   Shanti Rade
Big idea: This is the time of year when all the hard work comes together. 
  • Peppers, tomatoes, eggplant, dahlias, oh, my!
  • Grasshoppers on attack
  • Chickens on the hunt
  • Winter crops in mind

It's pepper season, and tomato season, and eggplant season, and dahlia season.  It is the time of year when all of our hard work for the last 6 month (or more) comes together.  It's time to make hay while the sun shines.  These crops won't be around for very much longer and its time to make the best of them. 

The grasshoppers are increasing daily and growing from their tiny nymph stage to their larger adult phase (and the bigger they are, the more they eat).  While we don't really have a great method for keeping them off all the crops, we are prepared to save the dahlias this year.  We've added some portable electric fencing around the flower patch and let a few dozen chickens roam around in there.  They are amazing grasshopper hunters and already appear to making headway.  The fence is to protect the chicken from predators.  And the reason we can let the chicken loose in all the crops if for food safety reasons. I will keep you posted on the progress, but we had really good results last year. 

What to look out for at the market this week - tomatoes! We literally have so many tomatoes, I am not sure how to even tell you the volume. We have lots of tomato seconds as well (sold by the case) - so if you are wanting to process them, do it now!  Lots of fresh and roasted peppers. We have mountains of shishitos and padrons - we will have big bags available so you can make a huge bowl of them and share with all your friends.  It's the favorite snack for our crew on Friday afternoons. The most beautiful eggplant I think we have ever grown.  And dahlias too - this is our best dahlia year by far. They may not be the longest lasting flowers (Usually a 4-5 day vase life) but their beauty is totally worth it, in my opinion.

We are thinking hard about winter crops already getting beds turned over and planting plans solidified.  It's been hard to find time to get all the weeding done and new planting slipped in.  But with lots of overtime and everyones dedication we are somehow accomplishing the majority of it. 

Centerpieces from the farm to table dinner

Jasper has finally become a true pepper connoisseur

The never ending task of harvesting, wiping, and sorting tomatoes -
this is what the end of the day on Friday looks like - all hands on deck
sorting tomatoes (tomato jail, I like to call it)

Statice for drying

gomphrena bundles for market

Jen and Sarah showing off this weeks rainbow inspired market bouquets. 
It is so fun (and sometimes very challenging) to design new bouquets each week. 
The joy of seasonailty is things are always coming in and out of season,
so there is usually something new to work with each week.

Chickens moving to their new home

Taking weeds to the sheep

At the market this week 


spring salad mix 
baby bok choy
collard greens
potatoes - Austrian crescent and reds and purple viking
carrots (bunched and topped)
beets (topped only)
cucumbers -persians, and picklers
summer squash 
tomatoes - SO. MANY. TOMATOES.
cherry tomatoes
onions - red and yellow
Peppers: shishito, padron, serrano, güeritos, green and purple bells, gypsy, banana, charger, sahuaro, poblano.
garlic chives
edible flowers 
dill heads


Mixed bouquets
mason jar bouquets

Other stuff
dried chiles
hot sauce

where and when to find us:

  • Self serve farm stand, at the farm, open every day, daylight hours
  • Prescott Farmers Market SUMMER - Yavapai College - 1100 E Sheldon St. Prescott,  Saturdays 7:30- Noon through October
  • Flagstaff Community Market - City Hall Parking Lot - Aspen Ave., Sundays 8-Noon


Sauteed Shishito Peppers

Tian of eggplant and tomatoes

Eggplant Cream Dip

Smoky eggplant tahini dip

Steak salad with new potatoes and charred leeks

Heirloom tomato and herb salad