Wild Hare Weekly, Spring #8/10: Tomato Planting, Turnip Greens, Asparagus & Green Garlic
Things we’re fired up about this week:
Roasting spears of Asparagus and long pieces of Green Garlic at 400 degrees for 10 minutes with a little bit of Olive Oil and eating them every day until the season runs out.
Turnip Greens—the last lush and lovely crop to be harvested from a greenhouse that is destined for…
Tomato Planting!
The number of times the words “Frost Free” have come out of Mark’s mouth as he paced around, slapping a clipboard filled with crinkled papers and notes of all kinds, is…alot. He’s…alot, because the farm is…ALOT right now. The crew has tackled the most random, grunty tasks scrawled out on Mark’s seemingly infinite to do list, checking irrigation equipment for holes, moving and checking out long swaths of landscape fabric for mulching, seeding, mowing, weeding, laying row cover over tender plants, and clearing beds in greenhouses—the majority of which is intended to set us, and the thousand or so Tomato Plants we’re putting into the ground, up for success.
Are you growing Tomatoes this year too? We’ll still have Wild Hare Organic Tomato Plants available for sale at the farm on Tuesday and Wednesday. You can mix and match tomato plants $5 each, 3 for $13, or 5 for $20! As a reminder, I'll post what we have at the start of each week until they're gone, alongside all of the other goodies in the farmstand in a given week.
Katie
IN THIS WEEK’S FARMSHARES:
Asparagus
Green Garlic
Turnip Greens
Purple Daikon
Frozen Blueberries or
Frozen Cherry Tomatoes
SEASONAL RECIPES & HELPFUL HINTS
GREEN GARLIC TABBOULEH- Melissa Clark
GARLIC GOJUCHANG ROASTED TOMATOES - Nuts About Greens
GREEN GARLIC PESTO - Brooklyn Supper
ASPARAGUS RISOTTO - Simply Recipes
TURNIP GREEN GOMAE - Fairmount Market
GRILLED ASPARAGUS & GREEN GARLIC - Torello Farm
PROTEIN PANCAKE BOWLS- Nourished by Nic
