Well, we got off to a slow start this year … but start we did. As predicted, a newborn put some brakes to our processes – Otis usually requires someone’s undivided attention, and on top of it, our powerhouse Kristin had to take things easy while recovering from the unplanned c-section surgery at the 43-week mark.
But we knew, more or less, that this kind of thing might be an issue with a new human’s entrance into our family -which is why we did a limited membership this year.
What was less expected was the predictably unpredictable beast – the weather. First, winter refused to release its hold on the farm – we had snow cover on the ground well into April.
Once it finally melted, things quickly heated up to summerlike levels. Not only did we miss out on Spring temperatures, we missed out on spring rains. Week after week, rainstorms slide past us to the south, the north, the east and west … never hitting our field.
It was Memorial Day before we finally had a measurable rainfall, and we rejoiced. We weren’t the only ones, however – the weeds had been waiting too. And with a little but of rain, they sprang into action, threatening to swallow up the struggling seedlings throughout the field. A battle for the future of our food crops ensued – one that I didn’t feel confident we were going to come out of alive until recently … but now, things are looking up!
I want to write more, but Otis is super upset in the back seat right now and I can’t think – so enjoy the pictures and Kristin’s write up of the week’s veggies below!
A tart spread made with rhubarb from our neighbors patch, organic cane sugar, and homemade pectin made from apples.
One batch has grated red beet in it as an experiment in natural food coloring. It didn’t work!
Or unique mix of greens (and reds) includes lettuce, peppery arugula, two kinds of pea tips, zippy red & green mizuna, and tat soi.
Chop it up if you like reasonable forkfuls.
The flower stems might be tough though so stick to the chive leaves for eating. Eggs, baked potatoes, sour cream dip, pretty much any savory dish would be good with chives.
Little but intense. A nice salad topper. Cut the greens off and cook them, too!
Harvested late in the fall, carefully packed and stored in the root cellar we built last year, and still looking pretty good! We’re impressed and thought you’d enjoy them too.
I’ve been peeling them to make them look pretty. I like stir frying them and roasting them, quartered the long way, with coconut oil, honey, thyme, and salt.
These spent the winter with the carrots, and they would be good roasted the same way.
Do we harvest it now, kind of small or hope it doesn’t bolt and maybe harvested it bigger next week? Seems like we have a tendency to let things go too long so we’re going to pick it small instead!
More flavorful! More tender! Cuter!
That’s it for this week, hope you enjoy it – let us know if you make anything awesome with it!