THIS WEEK’S SUBSCRIBER MENU:
• Kale Broccolini
• Purple Salad Mustard
Click on the links above for information and recipes about these crops.
COMING SOON: Pea Shoots, Radishes, Green Garlic, Spring Onions, Chervil, Dill, Spinach
Ahhhh, Week 1 has Begun! It’s always exciting to start up again, but it’s chaos. I’m essentially a one-person show, and organizing all the CSA names and pickup locations is an art I have not yet perfected. So, my apologies to those whose box was in the wrong location, or who missed out on something because it ran out before I could pick more. And my thanks to those who were flexible and understanding. I will always do my best to right the mistakes, so be sure and let me know if something is awry.
To begin the season, I rely on overwintered crops. These are things that were planted last summer and fall. Most of them survived, but some did not. The freezing and snow of February did in the turnips and sprouting broccoli. Rabbits ate the broccoli that survived freezing. But the garlic and onions, and leeks from last fall are beautiful. Of all the crops harvested this week, only the arugula and salad mustard were planted this spring in greenhouses.
Outside, in the field, wild plants are thriving and blooming. They’re not quite pests, as they are covering areas that were planted and harvested last fall and winter. And their blossoms are essential food for the emerging bumblebees and hungry honeybees.
And, here are the two newest additions to the farm. Surprise calves, two girls. The only thing cuter than a new calf are TWO new calves.