It was great to see many of you at our first Wednesday market and we hope to see many more at the Saturday markets. As all springs, this one has been uniquely the same as all the other springs....or at least that is what we decided yesterday while harvesting your kale. You never know what the weather or the season is going to do, but you are always prepared to for the chaos. This spring has been a bit of a roller coaster. Just when you think it is taking a turn toward stability, it changes its mind and decides to snow. We haven't had a frost in weeks and now...snow! Spring 1, farm 0.

For those of you who have been with us for some time, you know how the season always starts with leaves! As much as we might want to do something different, maybe start with tomatoes or carrots, we are at the mercy of plant biology and will always have to start with leaves. Lucky for us, the leaf portion of our season is quite delicious and in case you are still looking to slim down for that summer swim suit season that is right around the corner (supposedly), mother nature will oblige you in those goals.

Pasta or pizza with wilted arugula and green garlic, spicy salad mix with pea shoots, dried figs, and a green garlic dressing, tahini herbed butter served with radishes and sea salt...yes please. Tip on the green garlic: it is young, undivided garlic cloves. It is more mild than cured garlic and you can use all of the garlic up to where the first leaves branch off. Just chop it up and add it to the pan towards the end of the cooking process to ensure the most flavor.

See you soon!

Katie

This Week's Harvest

Kale

Collards

Chard

Spicy Salad Mix

Salad Mix

Arugula

Radishes

Pea shoots (reduced yields due to deer pressure)

Green garlic

Farmer's Journal

A New Season Begins!