When the Sun Forgets Where We Live

Published on
June 26, 2026

June has certainly decided to keep us on our toes this year.

If you’ve lived in the Ozarks very long, you know that June is usually when we begin settling into a hot, dry summer pattern. Instead, we’ve found ourselves dodging rainstorm after rainstorm, watching creeks spill out of their banks, and wondering if the sun remembers where we live.

__wf_reserved_inherit

The good news is that vegetables love water… up to a point. After weeks of saturated soil and high humidity, even healthy plants begin to feel the strain. We’ve started seeing the first signs of fungal diseases and an occasional rotten tomato or cucumber that simply couldn’t dry out between storms. That’s one of the reasons we’ve invested so heavily in high tunnels over the years. Those covered spaces don’t just help us grow earlier in the spring—they also allow us to protect crops from weeks like this, when too much rain can be just as challenging as too little.

Of course, farming is always an exercise in adapting. We harvest carefully, sort diligently, and only send produce home that we’re proud to feed our own family. Every season has its challenges, and this year’s June has certainly been memorable.

__wf_reserved_inherit

The forecast, however, suggests that change is on the horizon. Next week looks much more like a typical Ozarks summer, with sunshine, heat, and several dry days in a row. While we’ll undoubtedly be complaining about watering again before long, those warm, dry days should help slow disease pressure, firm up the fields, and let many of our summer crops really hit their stride, while also providing a handy reason to go swim in the creek…

__wf_reserved_inherit

As always, thank you for sharing the adventure of farming with us. Every week reminds us that we don’t control the weather—but together we can certainly appreciate the harvest that comes from the rain and the sun both.

– Farmer Curtis

Saturday Pizza!

The rain on Thursday meant that we had to postpone pizza until Saturday this week. If wood-fired pizza is calling your name, we have a delicious menu scheduled this week, and would love to host you on the farm. Get your tickets for Saturday, or other nights, here.

Roasted Eggplant with Garlic Yogurt Sauce

Roasted eggplant rounds topped with garlic yogurt sauce in a bowl

Ingredients

Prep time: 10 mins | Cook time: 20 mins | Servings: 4 people

2 Asian eggplants

2 tablespoons olive oil

Salt and pepper to taste

1 cup plain yogurt

1 clove garlic, minced

1 tablespoon lemon juice

2 tablespoons chopped parsley

Instructions

1. Preheat oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

2. Slice eggplants into 1/4 inch thick rounds and place them on the baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.

3. Bake in the preheated oven for about 20 minutes until the eggplant is tender and slightly crispy on the edges.

4. Meanwhile, in a small bowl, combine yogurt, minced garlic, and lemon juice. Stir well and season with salt to taste.

5. Serve the roasted eggplant drizzled with the garlic yogurt sauce and garnish with chopped parsley.