WEEK 2 MENU:
• Swiss Chard
• Kale Mix
• Broccoli Raab
• Green Shallots
• Sorrel, Parsley, and Salad Mustard
• U-Pick Daffodils and Tulips
COMING SOON: Pea Shoots, Radishes, Lettuce Mix, Dill, Cilantro, Chervil, Beet Greens!
Week 1 went so chaotically fast that I forgot about blogging, so here’s week 2 already. Spring has sprung, and we’ve got plenty of leaves. Last year, we started out strong with overwintered crops, but we weren’t able to get ground worked or new crops planted until May, so we had a gap of a few weeks where we didn’t have anything to harvest. I’m hoping that we’ll avoid that situation this year.
There was a brief window in April when the ground dried enough to work and get some quick crops in. Pea shoots, fava beans, beets, spinach, radishes… and they all came up! The greenhouses are popping with big plantings of early carrots and sugar snap peas, herbs, and greens. Next week looks a little repetitive, but by week 4 we’ll have salad greens and radishes, dill and cilantro, beet greens and baby turnips.
In the mean time, the swiss chard and parsley I planted in the greenhouse last fall came back in amazing form, and the kale, rapini, and sorrel are abundant, and garlic and onions are close to ready as tender, young greens.
I haven’t been able to get the earliest flower transplants in the ground yet, but there are tulips and daffodils available for you to take home. If you don’t pick them they are wasted, so please pick the flowers!
Please don’t be dismayed that there are only 5 or 6 different items right now. There is so much to come, and it’s early!