End of spring, beginning of summer

 The fellows at Happy Jack's in Frankfort delivered our first sweet corn at Honeywood this week: from left, David Jones, Logan Duke and Adam Jones, at Happy Jack's. Chef Josh made a delicious corn salad for his specials board.

The fellows at Happy Jack's in Frankfort delivered our first sweet corn at Honeywood this week: from left, David Jones, Logan Duke and Adam Jones, at Happy Jack's. Chef Josh made a delicious corn salad for his specials board.

Chef Josh's Farm Report

Like spring, the summer season has entered like a lion. This very week, we received our first local sweet corn of the season from the Jones family at Happy Jack's Pumpkin Farm in Frankfort! The bounty of spring was such that we expected something would happen and summer produce would suffer, but that has not been the case. As salad greens lessen, squash and zucchini are becoming abundant. The last of the kohlrabi has made way for the first potatoes and all indications are that heirloom tomatoes are on their way. Local broccoli, cauliflower, potatoes and squash are plentiful right now. We are still receiving carrots, beets and fennel, but I suspect fennel is winding down for us. We are blessed to continue receiving excellent salad greens but the volume has lessened dramatically.

Working at Honeywood has deepened my understanding of the seasons and broadened my appreciation for products that have a finite season in our area. To a large extent, this restaurant has put itself at the mercy of the seasons and the talent of our staff farmer David Wagoner. We will continue to roll with the seasons. Bring on the tomatoes!!