Spring Begins with Flowering Veg & First Plantings in the Field
Wild Hare Weekly, Spring #1/10
Spring has arrived, and we’re rolling into a new CSA season with some great days in the field behind us. Over the years, we’ve learned what a difference a single day of relatively dry soils can make for a farm in Springtime, and we were lucky enough to have had TWO consecutive days to begin working in cover crop, prepping beds and planting. What a gift that was! Mark, Cathryn, Kelly and I even got to take a new piece of equipment out for a spin after weeks and weeks and weeks of waiting--an implement that will allow us to ride along slowly and transplant from a recumbent seated position as we work from row to row. (Mark’s calling it the chariot; however, we understand that there are clear problems with this title. Please, don’t get him started.)
Thank You for Overwintering with Wild Hare!
On Saturday afternoon, I watched Mark take off into the field on a tractor, hoping to make the most of a dry (enough) window of sky and soil to get a few beds ready for a round of Favas and Green Garlic to go in this week. After a few passes with various implements, he paused and rubbed his head a few times before he leaned back in the seat, turned over his shoulder, smirked and said, “Well, I guess the farm gets to tell me what to do for the next several months.” Days later, I’m still not sure if he’s all that mad about it. This was of course after he’d spent the week sorting out shipments of seeds, collating spreadsheets, shuffling pallets of long-awaited potting soil so that the crew could get tomatoes seeds sown and he could get a greenhouse seeded on schedule (which they did!). Somewhere in the course of things, he had to fix two separate broken pipes and make emergency repairs at dusk. That’s almost as sure of a sign of Spring’s imminence as a flourish of crocuses will ever be.
Green Garlic Season is Here
Green Garlic might be my favorite Spring vegetable. Bunched up, it looks a whole lot like its cousin the green onion, but it is indeed garlic through and through. If left in the ground each stalk would eventually swell out into a fully mature bulb of garlic, but we pick it in its "green" state, because it is mild, tender and brings out the best in so many other Springtime foods and meals. It gets bonus points, because it takes very little effort to cook, which we find extra helpful during the busy planting season. So many good, last-minute meals start with a bit of olive oil, chopped Green Garlic and whatever random vegetables or proteins I've been neglecting in the fridge. Sprouting Broccoli...(again)? Into the garlic. Greens? Into the garlic. Nuts, Prawns, Tofu? Into the garlic. Potatoes? Asparagus? Pizza? Grains? Pasta? Salads? You get the gist. It is the perfect base to just about any stir fry and happens to be amazing chopped up and mixed in with your burger of choice too.
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