February 15, 2021
The Lettuce Rejoice
Firmly Rooted Farm's Newsletter for their Veggie Loving Farm-ily
On the Farm: Welcome Back Sunshine!
As farmers we pay attention to the weather. We gripe about it too, and in summertime I often find myself glaring when someone passionately declares that it "just cannot rain this weekend!" However, even if the weather Gods decide to rule in that party-goers favor (boo!) and keep things dry, I can make it rain on my farm.
I cannot make the sun shine though.
In the middle of November the number of daylight hours dips below 10, and the plants in our greenhouses go into hibernation. While some of the most stalwart, like our friend spinach, do continue to inch along, most take a winter vacation of sorts. This is refered to as the Persephone period. Well my friends, we are now standing at 10 hours 37 minutes of daylight. Scram Persephone, we are ready to GROW again!
Farm Happenings:
There has been some confusion about our upcoming schedule- my apologies! I've summarized it here for clarity:
Feb 19: check your inboxes, we'll open the farm stand to place orders for delivery the following week (this won't work until Friday but you can use it then: https://www.harvie.farm/farm/firmly-rooted-farm/shop)
February + March: aiming for biweekly boxes (weather dependent), that you will have place an order for each time (not included in a share season)
April: Start of the SOLD OUT spring CSA, get in touch with Tamara to get on the waiting list (firmlyrootedfarm@gmail.com)
June: Start of the Summer CSA (there's still room in this one, sign up here https://www.harvie.farm/signup/firmly-rooted-farm, or through your profile)
October: Start of the Winter CSA (there's still room in this one too, sign up here https://www.harvie.farm/signup/firmly-rooted-farm, or through your profile)
The Kitchen Corner
An Ode to Cooking Greens
It has taken some time, but over the last several years I've come to love cooking greens, and not because they are healthy, but because they are delicious. Kale, chard, collards, choi, spinach, arugula... I love them all.
If for you, as it was for me, this class of foods are a mystery, please allow me to demysify them.
Take a lot of garlic, and sautee it lightly with a lot of oil, bonus points if you throw in crushed dry chili. Add in a small mountain of sliced cooking greens. Stir until wilted, but still bright green. Add salt and pepper then taste. The greens are done when, as my favorite food author Tamar Alder would say, you mean to taste once, but do not stop.
Kitchen Clean-up
It's a great time to set your preferences in your profile. Harvie uses your preferences to build your perfect box. If you set them you are more likely to get more of the vegetables you love best. Read more about how to do this here: https://harvie.zendesk.com/hc/en-us/articles/360021794754-How-do-preferences-work-
Harvie has a ton of great help references, on how to do everything from adding a new payment method, to changing your delivery location. I hope you will check them out: https://harvie.zendesk.com/hc/en-us/categories/115000048773-Harvie-University-Members
