The Quince Trees are Blooming
THIS WEEK’S SUBSCRIBER MENU:
• Red Russian Sprouty Kale
• Turnip Rapini
• Spring Onions
Golden and Purple Radishes
In early March we planted various crops in the greenhouses. It was still freezing outside, and we were hopeful that we’d get something ready for the spring season in there. We planted four varieties of radishes (French Breakfast, golden Zlata from Poland, Plum Purple, and a new offering from Seed Savers Exchange, Cincinatti Market) the first to be ready is red and white D’Avignon. These are mild and sweet.
Mizuna is a very tender green in the mustard family. You can gently sauté or steam it, or use it as a salad. It has a very slight mustardy flavor, otherwise it tastes nice and green.
There are still plenty of leeks and onions, and various rapini crops trying to burst into bloom.
There is an exciting documentary that will be on PBS on the following dates. I hope you will be able to see it, as they are broadcasting it at three different times. I guarantee it will enlighten you about the current food system, even if you already feel knowledgeable.
Food, Inc. will be shown on POV, on PBS channel 9 at these times:
Wednesday April 21 at 9:00pm
Sunday April 25 at 2:00am
Sunday April 25 at 3:00pm
Please try to catch it!
Oh, and lest you think that it’s all work on the farm and no play, here’s evidence to the contrary:
Cosmo and Della, with the neighbor kids, digging up buried pirate treasure in a pile of chips.
Cosmo and Della on the seesaw they made from concrete blocks and a 2×6.
The morels I found in front of the greenhouses the first warm day last week. Surprise! Too bad there were only a dozen or so. The only questions are, where did they come from and how can we make them happy enough to spread?