We have officially made it to SPRING! And while we've still got some cold nights headed our way - things are definitely starting to look sunnier and greener both in the greenhouse and in the fields. It's also worth noting that this is our very first EVER Spring share. While for seven years we've distributed boxes from June through March, Harvest Tide has traditionally taken the spring off to regroup and get ready for the coming summer, when things get really crazy. We realized last year, that our high tunnels had a lot more capacity in the spring than we were taking advantage of and also that offering a spring share, made keeping our awesome team on year-round more feasible, so we decided to take the leap! And voila, here we are at the beginning of something really new! The first week of the spring share will feel a little like the winter share, sturdy, cold hardy greens and lots of tasty roots. But things will take off quickly, our high tunnels are full of radishes, crispy greens, shoots, and other goodness to bring spring to your kitchen table.
Eat weird vegetables!
We've got some awesome under-rated veggies headed your way this week! And of course lots of traditional favs, but I want to highlight some veggies that you may not be familiar with, but should definitely be trying!
Celeriac. If you are into soups then you want to get familiar with this sweet vegetable. With a flavor like mild sweet celery and a consistency like a potato, celeriac, (whose shape always reminds me of an alien baby) is delicious boiled into your favorite veggie soup or sliced thin in a gratin .
Kohlrabi. If all I achieve in my life as a farmer is opening more human's eyes to the deliciousness of kohlrabi, then I will die a happy farmer. Kohlrabi, which in some ways embodies spring, is green, crispy, and sweet. The thick skin it has helps it keep deliciously all winter long, and now you can just peel and eat it raw like a carrot, toss it in a stirfry for some extra crunch, or roast it alongside other roots. It's really tasty.
Tetsukabuto Winter Squash. Winter squash in March is a treat, most usually don't make it that long. This winter squash, which gets better with age, holds 6 months or more! This squash is something of a cross between a butternut and a kabocha, making it thick walled, slightly on the drier side, and great for roasting and soups. Don't let its weird size and shape fool you, it is really really tasty!
Thank you all so much for taking the leap with us and joining us for our very first Spring Share! It's an honor to grow veggies for you and your families - Hooray for Spring!
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