Sing a big hurray–we are catching up! These dry days and some weekend pushes have really helped us this past week to get almost up to speed on our planting and field prep. It isn't perfect and we've definitely missed some windows for certain crops but we aren't going to complain! Now if we could all just do the sun dance and make sure there are more dry days we would be good to go!
Our greenhouse is still full to the brim and everything is growing so well. The photo above our tomatoes and they've never looked better! We'll be planting them in our hoop house very soon for early tomatoes for CSA and our farm store–don't forget to sign-up for the coming season CSA!
Our greenhouse is still full to the brim and everything is growing so well. The photo above our tomatoes and they've never looked better! We'll be planting them in our hoop house very soon for early tomatoes for CSA and our farm store–don't forget to sign-up for the coming season CSA!
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CHIVES: Beautiful, delicious chives. They are slightly more pungent than their green onion/scallion relatives so I use them in smaller doses. They are fantastic in salads, as a garnish, used for herb butter, chive oil and the list goes on.
CHICORY: These late planted treviso chicories have grown to full size and are so beautiful! We are getting close to the end of chicory season so if they aren't your favorite lettuce is coming soon!! These are definitely better for braising and not for eating raw! I braised them and used as enchilada filling and it was awesome.
PURPLE CAULIFLOWER: Of the sprouting type! This cauliflower looks incredibly similar to our purple sprouting broccoli but I swear there is a difference. We actually think it is even better then the broc (which may be blasphemous but I said it!) These plants overwintered, made it through the cold and instead of heading up they've elongated and made it fun to harvest and eat. The stalk and bud are both edible and have that wonderful nuttiness with sweet nuances. I don't think I can ever let it stay long enough in my house to actually cook with.
YUKON GOLD POTATOES: Our good old friends helping us get through the winter. Sick of making roasted potatoes? Get creative! I've been playing with using different potatoes to make gnocchi. Generally you are told to only use dry, starchy potatoes like russets but I was curious if others like these yukons work...and they do! It's a bit tricky but super fun so if you are feeling adventurous try it! Gnocchi would be great with the raab and/or cauliflower! Also this potato gratin recipe is a classic.
CABBAGE RAAB (Large only): This week we've sent out two different types of cabbage raab – green or purple cabbage. These are super tasty and I hope you can tell the difference in flavor between the cabbage and kale raab you've already had! Homemade pizza with raab is so good.
SORREL (Large only): Sorrel is a much less common cut green but oh is it tasty. It has a tart, lemon flavor to it and can be tricky to cook with but there are some great recipes out there that really show off its best spring characteristics. Here is a list of recipes to try!
and PARSLEY (Large only)!
CHICORY: These late planted treviso chicories have grown to full size and are so beautiful! We are getting close to the end of chicory season so if they aren't your favorite lettuce is coming soon!! These are definitely better for braising and not for eating raw! I braised them and used as enchilada filling and it was awesome.
PURPLE CAULIFLOWER: Of the sprouting type! This cauliflower looks incredibly similar to our purple sprouting broccoli but I swear there is a difference. We actually think it is even better then the broc (which may be blasphemous but I said it!) These plants overwintered, made it through the cold and instead of heading up they've elongated and made it fun to harvest and eat. The stalk and bud are both edible and have that wonderful nuttiness with sweet nuances. I don't think I can ever let it stay long enough in my house to actually cook with.
YUKON GOLD POTATOES: Our good old friends helping us get through the winter. Sick of making roasted potatoes? Get creative! I've been playing with using different potatoes to make gnocchi. Generally you are told to only use dry, starchy potatoes like russets but I was curious if others like these yukons work...and they do! It's a bit tricky but super fun so if you are feeling adventurous try it! Gnocchi would be great with the raab and/or cauliflower! Also this potato gratin recipe is a classic.
CABBAGE RAAB (Large only): This week we've sent out two different types of cabbage raab – green or purple cabbage. These are super tasty and I hope you can tell the difference in flavor between the cabbage and kale raab you've already had! Homemade pizza with raab is so good.
SORREL (Large only): Sorrel is a much less common cut green but oh is it tasty. It has a tart, lemon flavor to it and can be tricky to cook with but there are some great recipes out there that really show off its best spring characteristics. Here is a list of recipes to try!
and PARSLEY (Large only)!
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