We’ve reached the point in the season where our weekly harvest priorities are dictated by our need to make space in our greenhouses for incoming hot crops, and after several months of sizing up over the Fall and Winter, tender leaves of Red Russian Kale and at least two varieties of Spring Onions are ready just in time for things to warm up over the weekend. Last year Mark and I made overwintering onions a major focus, and since they were so well received by the CSA, we rinsed and repeated this year. A little more bulbous than green onions, and milder than a full fledged onion, Spring Onions are great for grilling, sauteing, eating raw in salads, green parts and all, or even pickling in the fridge. Not to mention, they’re a match made in heaven with Asparagus, which will be arriving from Eastern Washington tomorrow morning.

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.