Click on the links above for information and recipes about these crops.
The End of Winter
Have you noticed? It is difficult to catch it when the days are dark and cloudy already, but we are gaining 3 extra minutes of daylight each day! Spring is on the way! Soon the plants will grow again, and the chickens will lay eggs. I’m tired already of buying eggs. The new pullets are coming along and are fully-feathered—they should be ready to lay in April.
The beet greens are not pretty any more, and there’s no point in trying to save the leaves when we harvest. The size doesn’t really matter either. If they’re big I just cut them into chunks and roast them. The squashes may be little, but they are a true spaghetti. We think they’re tastier than the big ones too. Just bake at 350°, or microwave/steam, fluff out the strands of flesh and serve with pasta sauce or just good olive oil and parmesan. You can use Tatsoi just as you would Pak Choi or Baby Bok Choi. Sauté or stir-fry. It’s tasty and substantial.
We are already starting to strategize for next year. How to utilize the greenhouses more—we are actually going to get the ground worked up inside in the next week or two and start planting extra early. We want to have carrots, peas, spinach, and green onions in April when the Spring Season starts. We’d also like to have a little extra to start at farmers markets with something more than pea shoots and rapini.
I have been straining to think of what I can take a photo of today. It’s so wet and grey, there just isn’t anything that is inspiring me. Instead I scrounged through my photo library. When it’s not raining, we can spend the winter pulling up plastic mulch. Enjoy this one: