Spring officially starts this week, but you wouldn't know it by this weekend's weather! This kind of unseasonably cold weather means as farmers we always have to be flexible. The seedling greenhouse is bursting with plants that under normal circumstances would have been planted in the fields by now, but we've been holding them back, waiting for this cold snap to end. We're hoping our onions and garlic that were planted last fall and which have unfortunately already sprouted, won't be too damaged by these temperatures.
We did go ahead and plant around 1,000 cherry tomato plants in one of our heated tunnels. Mostly because we don't have room in our greenhouse to keep the trays.
What's in Abundance
This is the time of greens and roots, but especially GREENS! Under the protection we provide either with frost blankets or high tunnels, the greens are thriving. Not sure what to do with lots of greens? Salads are of course fabulous, but with the quantity of greens you can get this time of year, you might need an army of bunnies to help you consume them raw. But, lightly braise those greens and they'll cook down considerably. If you haven't tried cooking turnip greens, stir-fry greens mix, bok choy, komatusna, swiss chard, kale or tat soi, you really need to give it a try. You can also blanch and freeze these greens to save for later.
Bread and Cheese
Farm to Market 8- Grain Sliced
Hemme Brothers Brother's Keeper Block
Have a great week!
Dave and Sheri
