Spring 2026 #5/10: Planting Our Way into Spring Proper
We’ve been hardening off our more cold tolerant veggie plants, and this week’s priority is planting, planting, planting like mad so that next round of April rains can work their magic on thousands of little broccoli, bok choy and kale seedlings. Before heading out to the field for the day, the crew harvested another rotation of mixed Mustard Greens from the greenhouse, because they’re ready ahead of schedule thanks to the glorious bouts of weekend sunshine. The first smidge of Asparagus on its way from Eastern Washington for the CSA too! Dress it all up with slices of Purple Daikon, et voilà—you’re eatin’ pretty.
Spring 2026 #4/10: Eat Like a Farmer (Even when it isn’t easy)
One of the special things about eating locally and seasonally is that you get a chance to “eat like a farmer” without necessarily having to be a farmer. In April, this is easier said than done, because in April, we’re very much in the business of having to think like farmers and perform the very necessary day to day agricultural acts that make the more bountiful months possible. So this week, I thought it might be fun to broaden a bit and invite you into our very full headspace of being farmers in springtime as it pertains to you, as eaters
Spring 2026 #3/10: Turning it UP!
The heat, the harvest, the pressure to keep up (or stay ahead, if you’re Mark). They’re hitting hard on this particular Monday as we are reacquainting ourselves with what feels like when are putting more into the field than we are taking out in a given week. Tis’ the season! Sudden sunshine brings out great vibes and lots of opportunities to get good work done, but it also brought on a mildly-successful trial bed of Spinach and armloads of Tokyo Turnips and in the greenhouse that couldn’t wait. Little white Tokyo Turnips, aka Hakurei, are one of the sweetest Springtime crops we grow. Just last week, one of our CSA members sent me this awesome video about Tokyo Turnips, featuring Japanese farmers and cooks discussing what makes this vegetable so great. (Thank you, Shoko!) Though recipes abound for cooking, stir frying, roasting and sautéing them, they're a real treat sliced up and eaten raw. Being greenhouse-grown, the leafy greens are extra tender. Easy, delicious Spring food.
Meanwhile, out in the field, we will be harvesting our hearts out in a sea of purple in a race against time for some of the Purple Sprouting Broccoli and other flowering brassicas in the field. In the background, you’ll spot Mark cycling through various implements on the tractor, making pass after pass to get things ready so we can plant, plant, plant. In all of his zipping around this weekend, we discovered a patch of little green garlic that managed to overwinter. It pales in comparison to the size of our main crop, but there were just enough to make a few little “taster” bundles for part of an either/or CSA option this week.