This week was a great one for us as we got all of our hoop house tomatoes in the ground! We had to be a bit creative with them and plant them in the same bed as lettuce because of our inability to get into the ground in the fields consistently–it is these kinds of overlapping plantings that help get us through the hard times. Who said farming wasn't creative? We are hoping for some nice dry days Friday through the weekend so we can get even more in the ground. Slowly but surely catching up!!
Don't forget we are hosting Earth Day festivities THIS SATURDAY! Come by and help volunteer anytime between 10-12pm and get a free Our Table tote bag! Then stay for drinks and BBQ from 12-2pm. We will be there–one of the biggest projects will be helping farmer Elise get the new education garden up and running!
Also, only ONE MORE WEEK of Winter CSA so don't forget to sign-up for the 2017 CSA before it is too late! All of the spring things will be coming down the pipeline and strawberries are getting close!
Frisée Mix: A gorgeous mix of two frisée varieties for salad, braising or somewhere in between. I like to use frisée in salads with a nice dressing (vinegar, honey and mustard) with a poached farm egg on top or as a bed for deliciously cooked meat (pork or tuna). If you still have access to citrus you can also make this salad.
Raab: Collard or Brussels raab this week. I've been trying to slowly rotate through the raabs so you can get an idea of the different flavors and textures of the different varieties. I really, really love brussels and collard raab. Both are super tasty, sweet and tender.
Yukon Gold Potatoes: Because...potatoes!
Baby Leeks (Large Only): The last of our over wintered leeks these little cuties are so yummy and versatile. Use the blanched portion for potato leek soup, sauté them thinly sliced in butter and add to pizza or toast, cook them and add to an omelette–so many ways to use them!
Parsley (Large Only): Last week of parsley for a while. Hope you have been able to get creative with this versatile herb!
Onion Blooms (Large Only): These are a super fun thing to share with ya'll. This is something we usually only send out to chefs but thought you might enjoy. These are overwintered onions that start to flower and go to seed in their second year. We let them go at it so we can harvest these adorable blooms. The green stem is great to be used just like a green onion and the blossoms (eat one!) can be used to add a flavor punch to a salad or any plate really. I like to just eat them out of the blossom but some call me crazy.