A quick note as I rush off for deliveries. Today's share contains radishes, lettuce, arugula and raab. More notes later tonight on the details so stay tuned.
OK, I've now made it to the end of my delivery route and all shares should be available for pick up at this point. What an amazing beautiful day for our first spring harvest. I'm feeling pretty grateful for our high tunnels today. The plan was to harvest todays shares out of the field, as I've done in years past, but we had a wet winter, it was hard to get into the fields, and crops are growing a little more slowly there. The warm, dry tunnels are starting to crank out the mustards, arugula and radishes, and soon we should have some turnips and maybe even carrots.
The arugula in this share is the first we've harvested from the farm I think. We had several plantings last year, all of which failed, probably due to the acid soil. We limed a little more heavily this year to help with that, and we've also moved into a less acid part of the farm. The arugula is super tasty right now, perfect for a salad or sandwich.
The lettuce is emerald oak, which is a nice tender green lettuce. It's very quick and makes small heads, which are good this time of year. We'll have slightly larger heads as the season progresses. The radishes are also small, thinnings from our first two seedings. The roots are very sweet right now, I had some of the rejects on my sandwich at lunch. The leaves are also good chopped up and sautéed.
We harvested raab from all of the over wintered brassicas but there wasn't enough of every type for everyone so there's a bit of a mix and some folks got mostly Kale raab, which is darker, even purple, some folks got mostly turnip raab, which is light green and has a slight bite. There's also a bit of collard and brussels sprout raab mixed in, both are green with slightly thicker stems. The stems are the real treat, very sweet and crunch, but the leaves and flower buds are also excellent. I had raab chopped up and sautéed on top of eggs for breakfast this weekend. I also use them in pasta, or just on their own. They're a fantastic green and are only around for a few weeks in the spring.
Josh Volk, Annuals Crops Manager as well as delivery bike pilot
OK, I've now made it to the end of my delivery route and all shares should be available for pick up at this point. What an amazing beautiful day for our first spring harvest. I'm feeling pretty grateful for our high tunnels today. The plan was to harvest todays shares out of the field, as I've done in years past, but we had a wet winter, it was hard to get into the fields, and crops are growing a little more slowly there. The warm, dry tunnels are starting to crank out the mustards, arugula and radishes, and soon we should have some turnips and maybe even carrots.
The arugula in this share is the first we've harvested from the farm I think. We had several plantings last year, all of which failed, probably due to the acid soil. We limed a little more heavily this year to help with that, and we've also moved into a less acid part of the farm. The arugula is super tasty right now, perfect for a salad or sandwich.
The lettuce is emerald oak, which is a nice tender green lettuce. It's very quick and makes small heads, which are good this time of year. We'll have slightly larger heads as the season progresses. The radishes are also small, thinnings from our first two seedings. The roots are very sweet right now, I had some of the rejects on my sandwich at lunch. The leaves are also good chopped up and sautéed.
We harvested raab from all of the over wintered brassicas but there wasn't enough of every type for everyone so there's a bit of a mix and some folks got mostly Kale raab, which is darker, even purple, some folks got mostly turnip raab, which is light green and has a slight bite. There's also a bit of collard and brussels sprout raab mixed in, both are green with slightly thicker stems. The stems are the real treat, very sweet and crunch, but the leaves and flower buds are also excellent. I had raab chopped up and sautéed on top of eggs for breakfast this weekend. I also use them in pasta, or just on their own. They're a fantastic green and are only around for a few weeks in the spring.
Josh Volk, Annuals Crops Manager as well as delivery bike pilot
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