Week 2 of the Farm Share is here!
For bi-weekly members who are starting this week; welcome!
If you are just starting this week: Please read last week's newsletter here for important information about how our Farm Share works including directions, pick up times, green bags, and so on.
Time to Customize
Now is the time to customize your share! We have items you can swap in or add into your share, like additional herbs, maple syrup and flower bouquets. You will have until midnight on Tuesday to customize your share. This is the time frame where you can also switch your pick up location or put your share on hold.
There are some items like herbs or items which we have in short supply which do not automatically get put in your share except on rare occasions; make sure to customize your share and swap/add these in if you want them.
Farmer Tip: keep your veggies fresh
Green veggies will wilt easily; store them in a plastic bag (you could reuse your salad bags!) to keep them lasting longer.
Root veggies with stems on them like turnips and radishes will wilt faster with the tops off. I recommend you cut off the tops and store the roots in a plastic bag or container. You can eat many of these leaves too :)
What's Happening on the Farm
We got rain! This was a much needed gift from the sky. We also managed to escape for the weekend to celebrate our first weekend without Farmers' Markets in 5+ years! It was a good recharge to the batteries. Now we're ready to push through the week to get our beets, carrots, beans, lettuce, tomatillos, okra, and more planted!
Featured Veggie
This week features two of our more uncommon vegetables. They're an important part of our farm because they add diversity to our spring offerings, before the more popular root crops and hot crops are ready.
These two veggies are Kohlrabi and Salad Turnips (also known as Hakurei turnips).
Kohlrabi
To those who have never met this sweet vegetable: kohlrabi is a member of the cabbage family. Known as "cabbage turnip" in German, It is sweet, juicy, and crisp. It has a flavour reminiscent of broccoli and a texture similar to a radish.
To eat: peel off the outside and it's ready to eat raw!
What to do with it: We love to slice it and eat it raw. My 5 year old is always excited to eat kohlrabi when it first becomes ready in the garden; she chomps on it like an apple. It's a nice addition to a salad or can become the base of a slaw if you grate it. You can also roast it, stir fry it or puree it.
Try out these recipes:
https://itsavegworldafterall.com/kohlrabi-fritters/
https://cookieandkate.com/crispy-apple-kohlrabi-salad-recipe/
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-kohlrabi-with-parmesan-3561919
Salad Turnips (also known as Hakurei Turnip)
These sweet, mild turnips will turn many into a fan for life! They look like small white radishes but pack none of the heat.
To eat: these are so nice raw or sliced into a salad. Again, my kids just eat them raw and whole. They're also really nice braised with maple syrup and butter!
Check out this link for some recipe ideas: https://ripleyorganicfarm.com/recipes/Salad%20Turnips
And that's it for our newsletter this week! We hope you enjoy your veggies! Please don't hesitate to email at mulberrymoonfarm@gmail.com or text me at 519-719-7253 with any feedback or questions at any time. :)
Your farmer,
Kim
