The ground conditions are improving after last week’s muddy start.  We were able to get some things planted this week that have been in the greenhouse and ready to plant now for a few weeks!  I also wanted to get some ground prepared to plant sweet potatoes….


That did not go well!  I was very close to getting stuck!!  So we’ll have to wait a bit longer before we get into that part of the field.   Thankfully, we found a bit of ground elsewhere on the farm that I think we’ll be able to fit the sweet potatoes into.

I hope everyone enjoyed last week’s share.  This week we have a couple new items sprinkled in.  The share will look like this:

Spinach – hopefully we can get 2 more weeks of picking yet, blanches and freezes well

Arugula – the last week for this peppery favorite until the Fall

Romaine – sweet, crisp, & buttery smooth.  Enjoy!

Radish – French Breakfast or Cherry Belle

Asparagus – the first to show and the first to go.  Last time in the share for this year

Scallions – baby sized so we’ll give a nice bunch

Kale, Swiss Chard, or Yokatta Na – your choice!

Lettuce Mix – our custom loose leaf lettuce mix!

Kohlrabi?- A little small yet, but two days to grow…  pairs well with salads and stir fries

Red Beets – perfect size for cooking or steaming whole

If you have some rhubarb left over from last week’s share here is a recipe shared by our farmhand Andeana,

Ginger and Orange Rhubarb Crisp
For the crispy top, mix together:
1 cup Oats
1/4 cup brown sugar
1/4 cup ground walnuts
1/2 cup melted coconut oil
1 teaspoon cinnamon
For the sauce, cook over medium heat for 20 minutes:
1 lb. chopped rhubarb
1/4 cup water
1/2 cup sugar
1 tablespoon fresh grated ginger
Zest of one orange
1 teaspoon corn starch
Put cooked sauce into a 9×7 or 8×8 inch pan. Sprinkle oat mixture on top evenly. Bake for 20 minutes on 425 degrees, or until oats are toasted to your liking.

Rhubarb Crisp

See you soon,