A Spring of Surprises

It never ceases to amaze me how fast the seasons change. It feels like only yesterday our fields were still covered in mud and ice. Now we sweat while weeding and our crops are growing faster than we can harvest them. This certainly has been a spring of surprises and inconsistencies. We were able to till and prep fields earlier than ever before but once we got crops in the ground it turned cold again and we watched nervously as our first seedings germinated poorly and our little transplants refused to grow. And now a burst of rain and sun and heat has transformed the farm into a place of greenness and growth. The fruit trees have bloomed and leafed and weeds are already starting to get tall. What a whirlwind of changes in only a few months!

We are so excited to start up our CSA Pickup and distribute the bounty we've been working so hard to create this spring. It's going to be a great season.

Here are some scenes from the farm this week:

 

Here's what will be available to choose from this week:

Kale

Collard greens

Kohlrabi

Beets

Carrots

Radishes

Hakurei Turnips

Broccoli Raab

Head lettuce

Arugula

Specialty Greens (A mix of mustard, baby kale and Italian dandelion)

Green Garlic

Napa Cabbage

 

Here's a simple idea for all those yummy spring radishes:

Buttered Radishes with a Poached Egg

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 2 servings

Ingredients

  • 2 bunches (12 to 14) French Breakfast Radishes
  • 2 tablespoons good unsalted butter
  • 6 scallions, diced
  • 1 teaspoon fresh thyme
  • pinch of salt
  • 2 eggs
  • 2 pieces of bread, toasted

Instructions

  1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
  2. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
  3. While radishes cook, poach eggs. I find I have the best luck with this technique. If you don't like runny eggs, this would also be great with scrambled or hardboiled.
  4. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

For more recipe ideas, check out the recipe page on our website!

See you soon!

Malaika, Mike, Kat, Emily, Jordan, Kim, and Shayna

 

 

Malaika SpencerComment