Lettuce Rejoice!
April 27, 2023
Spring Share Week 4
It’s Week 4 of the Spring Farm Share!
You are getting this email to let you know it’s time to customize your share, you will have until 9:00 p.m. on Monday to do so.
Here’s a how-to file:
https://harvie.zendesk.com/hc/en-us/articles/1260802865550-Customizing-Your-Box-
If you run into any issues, please email support@harvie.zendesk.com, you can also reach out to me at firmlyrootedfarm@gmail.com
Please remember to return your cooler bags and binder clips.
Thank you!
What’s in the Box?
The bok choi came ready all at once with the heat last week so we are featuring it, along with radishes which are perfection right at this moment. Both are lovely chopped and raw, or lightly sauteed, or roasted, or BBQ'd. So many options!
Coming up NOW: arugula, green garlic, the first few turnips and cilantro
Coming up soon: mini romaine heads, basil microgreens, potted basil, and rhubarb
Planted but growing oh-so-slowly: beets, carrots (*the first two rounds did not do well, so it'll be a long wait for these babies, SORRY FOLKS!), broccoli raab, fennel, kohlrabi, broccolini, and SNAP PEAS!
Will make an appearance at the end of May: asparagus
On the Farm
It snowed, but somehow we all remained pretty damn cheerful (there were a few moans and mutters but all in all morale remained high). The vegetables we transplanted in the summer weather were all tucked into their row cover blankets and weathered the weather with apparent tranquility. The ones I seeded have mostly germinated and are soaking up the occasional sunshine.
We are spending many many hours in greenhouses seeding things for the field, or for the seedling sale, potting up, or getting harvested greens beds ready for their next round of veggies. Our awesome crew is full of broadforking champs who are taking to farm crossfit with great skill and endurance.
I'm trying to apply some of the things I learned in a soil course I took this winter and am experimenting with compost extracts, and doing things like spraying the soil with kelp and molasses before we plant to try and wake-up and feed the microbial life. Fingers crossed it all pays off and the vegetables are more vibrant and delicious then ever!
Brian's working hard to fix up the greenhouse that lost it's plastic back in December. It's been a real squeeze to plant enough into our other structures for the spring Farm Share, and I can't wait until it's back and ready to receive all of the plant babies!
That's all for now, happy eating until next time,
Farmer Tamara
