*Remember that the Weekly Pickup will be taking place on Wednesdays, INSIDE THE STORE this year, from 12noon to 5pm. Shepsi will be there to help you. This week you will receive: Radishes Hakurei Turnips Red Russian Kale Lovage Rhubarb Spinach
Rhubarb - We are starting to harvest rhubarb this week and will have these deliciously tart stalks here for you when you come. We've been eating these early tender stalks raw as a spring time treat! In combination with Lovage, Rhubarb makes a great iced springtime tea. Tide Mill Creamery Products - Whole Milk Yogurt by the Quart, Flavored Greek Yogurt by the Pint (Maple Vanilla and Blueberry Maple) Painted Pepper Farm Goat Dairy - Chevre (Plain and Garlic Dill), and Gelato
We are getting the rain and we are getting the heat! Many of the seeds we have direct seeded over the past week are fully awakened now, especially after that surprise thunder storm we had on Wednesday. Beets, Spinach, Carrots, Parsnips, and Lettuce are all emerging with force. For the summer squash patch, we formed hills in our "Pasture" garden out of sheep manure and our compost, then we planted 4 seeds in each hill. Soon we will be preparing and planting out our Winter Squash patch!
Nick came to us from Virginia Beach at the end of February and has been contributing to every facet of getting this season started. He worked on a farm in Louisville, Kentucky last year and we are happy for him to be joining us through November.
Our former Raspberry patch has fizzled out so this year we planted in 50 new plants. You can see the new patch as you come up the driveway, just before the barn, on your right. We even were able to borrow a wood chipper this winter from from Frank Vela in Steuben and make our own wood chips for mulching the raspberries. We won't have berries this year, but will start getting some next year and hope it will be a fruitful patch into the future.
Ingredients: -4 bunches radishes with greens -1 1/2 T butter -1/2 tsp salt -1 garlic clove -3 T fresh chives Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges. Heat half the butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Sauté garlic in remaining butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute. Return radish wedges to...