With the warm weather this week, we've been able to start packing things outside again - because it's warmer than in the fridges! Stephanie captured our excitement with a perfect flourish of onion skins as we were busy bagging them today with Joanna who has just started with us, and Caitlin who is visiting us from Withrow Market where she runs our stall in summertime. As soon as we get your boxes packed for next week we'll out in the greenhouse starting our seedlings for the summertime. Thank you all for joining us this winter for a season of tastiness, this is your last winter box. We look forward to feeding you again this summer or next winter! Our summer registration is now open: https://www.harvie.farm/signup/fiddlehead-farm
Did you get a duplicate veggie this month? We're offering up multiple sizes and varieties of veggies this month, which isn't the auto-fill's strong suit. We've got tons of diversity so there's no need to double up if you don't want. Please just log in and swap for another item :)
Since this is our last winter delivery, feel free to stock up as many of our veggies will keep over the next month or two if you have room in a fridge. Sadly, it's the time of year for sprouting so any increase in temperature will encourage your veggies to sprout. We've had them all at fridge temperatures, so to prevent sprouting we recommend you keep them cold. Two exceptions: Sweet potatoes and squash stay on the counter. If you want to stock up on garlic, we like to freeze it this time of year to make sure it lasts till our garlic scapes come on in June. You can either chop and mix with olive oil (enough oil and it won't freeze solid so you can scoop it out with a spoon), or the simpler version I prefer is to just throw the whole cloves into a glass jar so you can pull them out one by one.
We made it to the end of potatoes! We were nervous this fall and saved all our potatoes for winter CSA, but we're going out with a bang. Six varieties to choose from, so don't be shy to swap around since Harvie doesn't deal well with this many varieties. This month's waxy potatoes, which hold their shape when cooked, include Sieglinde, Red Fingerlings, Iowa Red and Desiree. Red fingerlings are a mix of French fingerlings (yellow flesh) and AmaRosa (bright red flesh)... special treats that are a bit of a look alike and somehow all got bagged and labelled as French fingerlings this month, we all make mistakes sometimes :/ Our floury ones that make great mash, roasted potatoes or latkes include Russet and All Red. We've got lots of "baby" potatoes for you this month too - it was a very dry summer so we didn't get as much size on our potatoes as usual. We labelled and bagged them separately, so regular bags are medium/small sized potatoes and our babies are just that.
It's also the time of year I love to enjoy fresh crunchy veggies, grown right here on the farm when the grocery stores have less and less available from Ontario. Hummus and veggie sticks is an old classic, colourful and tasty combo that we love here as a fresh spring treat. Shown here with carrots, watermelon radish, and kohlrabi.
[Styled by Ruth Gangbar and Photographed by Mihal Zada]
Simple hummus can be made with a can of chickpeas (or dry chickpeas after soaking). There's lots of variations out there but we add 1/4 cup lemon juice, 1/4 cup tahini (optional), 2 Tablespoons olive oil, 1 1/4 teaspoon salt, and 3 or 4 cloves of garlic. Throw it all in the blender (or use a hand blender) and you're stocked up for snacks for the week!
Finally, we got our game legs on last Saturday for a fun run at Three Dog Winery down the road, a fundraiser for the Sophiasburgh Food Hub. Great fun was had :)
Happy spring to you all, and we hope to see you again soon,
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Heather, Stephanie, Caitlin, Valerie, Joanna, Kelly and Rebekah
We made ourselves capes out of row cover... but they weren't very photogenic with the lovely breezes.
