In case anyone was wondering, it is still Spring out there, lest we get ahead of ourselves ahead of Memorial Day. Although I wouldn’t wish a rainy day harvest on our crew, it sure is nice to see the fields soaking up the rain, watering in the thousands of plants they’ve worked so hard to get into the ground over the past week. Luckily, everybody got to duck into the greenhouse to harvest something that we’ve put a lot of collective effort into since last summer—big beautiful Spring Onions!
Read moreWild 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.
Read moreWild Hare Weekly, Spring #7/10: Green Garlic & Organic Tomato Plants →
Now, I know a mother is not supposed to pick favorites, but Green Garlic is my favorite Spring vegetable…and it is ready for harvest this week! 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 very mild, tender and brings out the best in so many other Springtime foods and meals. Green Garlic is very easy to love, because it takes very little effort to cook, which I find 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. Greens? Into the garlic. Nuts, Prawns, Tofu? Into the garlic. Potatoes? Asparagus? Pizza? Grains? Pasta? Salads? You get it. Green Garlic is the perfect foundation for the very best stir fry you’ll have all year, and judging by the looks of the Mustard Greens and Baby Kale that are coming out of the greenhouse, I stand by my bold claim. It looks like this year’s crop is actually starting to thicken out at the base of the stalk already, and you can just cut across the bulb and continue up the stalk like you would with a Leek or Green Onion.
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