Melons and sweet corn

We are all back home and in full swing at the farmstand. Last week most of the family was gone to a camp over at Mooers, New York that we are involved in. Mendy and I were part of the kitchen team cooking 400-500 meals each day. It was fun and refreshing in a healthy way but also a lot of work with about 12 hours a day in the kitchen. I came home needing to rest from my vacation. Today the stand is so packed with good food that it is a challenge to fit everything into the display space. Fall spinach is available by the bushel. The first celery is ready. We have a huge selection of watermelons including yellow, crimsom sweet, and seedless. I also have a bin of big watermelon from Henry. His stand out head and shoulders above the other excellant melons we have. last evening I cut a big cantaloupe that was perfect in its texture, flavor and sweetness. The later cantaloupes, which is now, tend to be better than early melons. Now is the time to enjoy one as seasons move on fast. All our melons are gauranteed- if you ever get a disappointing melon throw it out (or bring it back) and tell us. You can get another melon or your money back or any other produce of simular value. The onion crop is excellant this year. Thursday we pulled about 100 crates of sweet onions off of three rows. There are 28 beds of onions total in my patch. The later storage onions are not ready yet. Field tomatoes are starting to ripen so supply is a lot better. Canning tomatoes should be abundant in about 2 weeks with the peak in early- mid September. We have lots of corn today including by the bag. Daniel