As I sit writing this I see two deer in the pasture next to the vegetable field, and I’m so grateful for the deer fence that went up this spring! I also see four deer just up the hill from where my sheep are today–yowza! They’re everywhere! Hearing coyotes yapping too, and frogs and crickets, and watching the fireflies blink, and I’m reminded that this place belongs to more than just me.
This week has been a productive one on the farm… or shall I say destructive, as we’ve been killing weeds like crazy! It takes a person a little less than 10 minutes to wheel hoe between two rows, and we’ve been watching the hours rack up as we weed broccoli, Brussels sprouts, kale, beans, and popcorn, to name a few! This is the time of year when thistles start to flower, and so we’ve been extra vigilant to keep them from going to seed. We’ve had a few sad turns of events, too, with our first pea planting succumbing to disease and aphids covering some of my favorite crops… but there’s a whole season to look forward to of learning and responding and growing and good food!
This week’s box is another sampling of springy things!
Collards This is your cooking green for the week. There’ve been some caterpillars enjoying the collards too. Being certified organic means that we endeavor to do everything we can before we spray even organic pesticides, but that means a few holes in the collards.
Head Lettuce Can’t let you get away without a head of lettuce this week! I’ve been enjoying using my lettuce leaves as a wrap for grain and bean dishes. Like a crispy green tortilla!
Lettuce Mix Little lettuce leaves to make for a quick and easy salad or sandwich topping.
Hakurei Turnips These are the favorite fresh turnip, from Japan. They have a creamy texture and mild flavor. I love eating them plain with some kind of dip or dressing, but I also love to cook them in a stir fry–they soften up so nicely!
Parsely This herb goes well chopped in a salad or in a cooked dish. Parsley is one of the most nutrient-dense things you can eat!
Fresh Shallots We received some shallots a couple years ago from our British stonemason neighbor, Ted. Shallots multiply if you stick them in the ground again, so we’ve been growing from Ted’s stock, and now we have a lot! Sha-lot of shallots! They are usually mild, but a very flavorful kind of mild–one of the most delicious things. It’s really nice to caramelize them by frying slowly in butter and then throw them over a salad.