- Spinach Spinach & Gruyere Quiche
- Salad Greens
- Arugula Arugula Salad with Olive Oil, Lemon, and Parmesean
- Chives Best Ways to Use Chives Chive Vinaigrette
- Radishes Fresh Radishes with Flavored Salts and Butter
- Garlic Chives (flat leaf, smells like garlic)
- Eggs-1 dozen Tip for Making Boiled Farm Eggs
HAPPY SPRING! Although the weather feels like it is again giving us a challenge this spring, we are thankful not to have the early May snowfall that we encountered last year. The soil has been slow to warm but the 10 day forecast looks like it will help move us in the right direction. The top of our asparagus spears are beginning to poke to the surface as the soils slowly warm. In addition, our softneck garlic is looking wonderful as it pushes through the straw mulch and announces it has survived the winter. The garlic was all new seed stock from a small grower in Colorado. The flavor of the two varieties we purchased, Early Italian Red and Inchellium Red, have a stronger flavor and supposed better long keeping ability. Even though the cloves and bulbs are smaller, we have enjoyed their potency this winter. Other perennials such as rhubarb and chives are starting to stand proud giving us all hope that indeed our new food season is nearing!
We have been working hard to get our first round of plants in the ground the last couple of days. Our oldest transplants that had been waiting ever less patiently, are in the ground: kale, broccoli, cabbage, cauliflower, parsley, mint, thyme, and oregano. The first round of seeds were also sown outdoors: peas, radishes, salad, spinach, beets, turnips, & chard. We wish for the rains to come without to much power to water these plants in gently without washing them away.
Tomorrow, we plan to cut potatoes into seeding size in order for them to be prepped for planting next week. We have 250# of organic seed potatoes from a southern Wisconsin farmer. There are 5 varieties: Adirondack Red, All Blue, Carola, Red Maria, and Superior.
We hope you enjoy the fruits of the high tunnels as having covered growing space continues to extend our season of eating here in the Midwest.
Remember to bring a box, bags, or other container to transfer your items from your labeled CSA box into your own container to take home. Unfold your box and leave it at the pick-up site in a neat pile. Clean egg cartons can be stacked with boxes. For tips on how to break down your CSA box without tearing it so we can use it all season long, click on the video on our website: https://suncrestgardensfarm.com/csa/pickup-sites/box-system/
For additional pick-up site info, we keep this info on our website.
CSA SHARE UPDATE: We only have 2 summer csa spots available. The online signup as been disabled so we don’t overfill the season. If you are still wanting to sign up, please email Heather.
Eat Well. Smile Often.
Your Farmer,
Heather