Can you feel it?
Feels like Spring!
This is the week we're clearing out the tunnels and waiting on the outdoor crops to catch up!
It's time to put tomatoes, peppers & eggplant in the tunnels.
This week you'll see fresh carrots from the tunnel, spicy salad mix, baby arugula, kale, spinach, pea shoots, cilantro, micro greens, storage crops like beets & potatoes & more.
If pea shoots are new to you-try them! I put them in with my salad, saute lightly as a side dish, embellish any dish with a sprinkle on top OR eat them right out of the bag!
There are plenty of fresh, spring eggs-now is a great time to make deviled eggs, quiche and frittatas--stock up!
Mark your calendar for our Spring Plant sales, Garden class, Spring Festival & farm tours:
April 16th Saturday 12-4pm.
May 6th Friday afternoon 3-6pm for a BYOB happy hour plant sale & farm tour.
May 15th Sunday afternoon 12-4pm our Spring Festival, plant sale, and live music. Farm tour, baby goats, food and merchandise from Oak Spring, Daily Crisis, & Plants are Good. Floriculture will have beautiful plants and bouquets for sale. Live music from Jason and Emily playing everybody's favorites and taking requests!
If you're new-We really want to meet you! And if we've met we want to see you again!
Storage tip of the week:
Keep your greens in the bag we send them in. If you need to refresh your greens mid week dunk them in cold water and give them a spin or a shake & drain in the colander. Your greens are almost always picked the day before delivery so they should stay fresh until your next share.
Think Quiche. Spinach and kale are 2 of my favorite quiche ingredients. A dash of nutmeg or a tsp of dried thyme leaves gives spinach quiche a touch of elegance. Of course, bacon, for the omnivores among us, is a natural pairing with spinach or kale quiche!
I make quiche for dinner weekly-Henry & Sammi (but not Izzi) ask for it!
