This time last year there was still snow on the ground. We were lugging hoses indoors to keep them from freezing so we could water our new seedlings. It was a slow start to spring, letting us ease into the season with a bit of grace. But today I sit here in shorts after a hot day in the sun feeling uncertain. A farmer always starts to wonder what this means for the season. Should we plant early or assume we'll have a late cold snap? What does a hot spring do to all our perennials? Will the fruit trees flower too early? All we can do is wait and see and live through another crazy season. That way we'll know we can handle the next one. We farm the way we do to foster resilience and with any luck we'll do just fine.

This is the second to last Winter Share. Just like any root cellar, the "pickins" get a little slimmer by the end, but we still have some beautiful veggies to get us through the end of March. The carrots are just as crunchy as the day we pulled them from the ground and the potatoes are as sweet as ever.

Scenes: root veggies looking stellar from the cellar, greenhouse transition, seed organizing, Duma getting bored in the greenhouse.

Here's the share:

salad mix

kale

sauerkraut

kimchi

onions

carrots

potatoes

parsnips

watermelon radishes

beets

kohlrabi

celery root

ketchup

tomato sauce

For a hot weather root veggie salad, try this Root Veggie Slaw from Splendid Table.

Ingredients

1 small celery root (about 12 ounces)
4 medium parsnips (8 ounces)
2 carrots (8 ounces)
1 teaspoon finely slivered Meyer lemon, lemon, or orange zest
8 ounces yellow or red beets

Fragrant Hazelnut Vinaigrette:

2 tablespoons cider vinegar (preferably organic), or to taste
Kosher salt to taste
Pinch of sugar
2-1/2 tablespoons roasted hazelnut or walnut oil, or fruity extra virgin olive oil
1 teaspoon warm water
Freshly ground black pepper

Instructions

1. Slice and combine the vegetables. Peel the celery root, parsnips, and carrots. Use a mandoline or Benriner or a box grater to julienne or coarsely grate them. Place in a large bowl and toss with the zest. Peel and grate the beets; place in a separate bowl.

2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.

3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.

Summer in March

Roots to River Farm