It truly feels like spring today! The peepers are peeping, the greens are growing and the buds are popping! Our potting soil was delivered, we've cleaned up the greenhouse, the seeds are organized and we're ready to start the onions! What a wonderful time of hope and new beginnings. Soon, we'll get the tractors up and going and we'll be plowing in no time. There is always part of me to see the winter go, I love the coziness of shorter days, long walks in the cold and getting to sleep in a little bit. But once the season starts it feels like the most natural thing in the world to be in the dirt all day and come home bone tired. We have lots of exciting things planned and a great crew this season! Make sure to sign up for the summer share!
Scenes from the farm: garlic popping up, beautiful greens and Breezy's heart-beet pizza!
1 jar kimchi or tomato
5 pounds roots: beets, carrots, potatoes, kohlrabi, daikon
Recipe of the Week:
Carrot Kohlrabi and Arugula Salad
- 1 Kohlrabi ( skinned and grated)
- 2 carrots ( skinned and grated)
- 1 red bell pepper , Julienned
- 1 part red wine vinegar
- 1 part olive oil
- 1/8 tsp mustard powder
- 1/8 tsp garlic powder
- dried herbs
- salt and pepper to taste
- In a bowl mix your grated carrots and kohlrabi .
- Mix up your Vinaigrette ingredients and toss.
- Toss in with the Arugula.