The cows grazing over a cover crop in order to incorporate it back into the field, which in a few months will be used for our garlic crop. This is a way of tilling the soil less in order to keep the living organisms intact, leaving a healthier soil behind. Not to mention the tasty treat the cover crop is for the cows!

│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │

Announcements:

U-Pick Strawberries will remain open everyday except for Sunday’s for the remainder of the strawberry season! They are really starting to ripen and should be around for a couple more weeks!
Any plant containers less than 4” of less from your Spring plantings we will gladly take, and will be able to reuse them for next year.
Still figuring things out about our CSA? Check out our Frequently Asked Questions.

This Week’s Share

Garlic Scapes
Green Onions
Baby Bok Choi (Pac choi)
Kohlrabi
Purple top Turnips
Salad Greens
Kale Collards and Chard

U-Pick:

Strawberry U-pick open Monday-Saturday
Closed Sundays

Berries should keep going up in production and as other varieties start to ripen as well, so please join us on a couple occasions during our strawberry season.

When you arrive please park by the garage area and walk from that point as the roads are not meant for a lot of traffic, and getting stuck may be an issue.

*Calendula bed in bloom! These Flowers are edible , the petals can make a perfect garnish to a spring salad for an extra pop of color. It also has many medicinal qualities, Read more about it* *here*.

Located in herb garden

Calendula
Mulberries (tree is to the right of the garden)
Oregano
Thyme
Mint
Sorrel
Garlic Chives
Lemon Balm
Sage

Recipes:

Buttered Radishes on Eggs and toast

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 servings

Radishes! (up to a whole bunch)

2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 eggs
2 pieces of bread, toasted

Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
While radishes cook, poach eggs. I find I have the best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

Coming Soon

Fennel is a unique crop, you can use the bottom as well as the tops as a garnish to your dishes!

In the next few weeks we should see more salad and cooking greens before the summer heat makes them too bitter.

Fennel should be making an appearance next weeks and our cabbages are starting to head up nicely.

Summer Squash hadn’t sized up as much as we had expected, but they will definitely be in our share’s next week!

We will be keeping busy maintaining our fields by doing those big tasks like mulching, twining up tomatoes, and weeding all of our crops- also, sweet potato slips will be arriving to plant next week!!!

Special thanks to Daisy troop 21053 for stopping by to help keep up with the flower and herb garden!! Between the weeding and planting their efforts were greatly appreciated.