Microgreens at market this week!
You can find the CSA fair in the same location as the Chelsea winter market. Of course, Jim will be at market with our vegetables. And you will get a chance to meet Tony, a new Lake Divider! We can answer any questions you may have about our program and if you want, you can even sign up on the spot! If you are planning on shopping with us for the season, signing up to be part of our CSA will benefit you by giving you a bonus and the satisfaction of developing a relationship with your food source. For us, it evens out our cash flow for the season and helps us get an idea of what to expect for the coming season. Here is a link to details. Many farms will be there to share information about their CSA programs. It is a great chance to meet the people in your community that are dedicating themselves to growing your food.
Back at the farm, we have ended up in the paperwork, paperwork, greenhouse, paperwork cycle. But no one is complaining! It is so wonderful to step into the alternate universe of the greenhouse, especially after sitting in our cold office for a while. After I check off a few of the major items on my list for the day, I bundle up and head down the hill. Even though it is warmer than it was in Decemeber, the weather outside feels brutally cold. But step through that greenhouse door when the sun is out? You are about to experience some perfect beach weather: 75 degrees and sunny enough to need a hat. I love it.
We are using our greenhouse for all of our transplants for the field. We have our ginger, onions, celery, celery root, kale, cabbage, lettuce, first round of tomatoes, and parsley all seeded, mostly sprouted and gaining strength in the oasis. And we are using some of the space to grow microgreens. Last week was our first time bringing microgreens to market and if you were lucky, you got to try some. It was what I would call a complete success. The sold like gold bars for a penny. The Friday we harvested them was my first tasting. They have a lot of flavor in such a small package. And this time of year, the addition of anything green is welcome. I like them sprinkled on eggs, on a potato, on a sandwich., pretty much on-a anything! What are they really? The baby leaves of the plant. They take just over a week from seed to harvest. That means, because they were so loved at market, we were able to adjust our planting numbers already, and next Saturday, we will have enough to go around!
Our new planting of radishes is up in hoop-house-one. They are the size of the microgreen shoots that we are sending to market this week! But instead of plucking them from the ground now, we will wait until they make nice juicy early spring Radishes!
In other good news, we have officially hired all three of our Lake Divide Farm apprentices for the season. We are excited to work with the incoming enthusiastic team. All of them have a vibrant interest in growing sustainable food systems and learning the nuts and bolts of growing delicious food. Jim and I are excited to share what we have learned so far and add another onion layer of knowledge as collaborative effort this year.
Warmth is a-coming', the birds are hear to tell us. Green shoots peaking through the snow, rise to signal. Times a-changin' folks, this winter will fall to spring.
See y'all at market!
Vegetables!
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough
Micro Greens: a mix of arugula, Chard, Red Russian Kale, Mustard, Mizuna and beets
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Spinach!!
Turnips- Sweet
Gilfeather the Sweet white Turnabaga!
Back at the farm, we have ended up in the paperwork, paperwork, greenhouse, paperwork cycle. But no one is complaining! It is so wonderful to step into the alternate universe of the greenhouse, especially after sitting in our cold office for a while. After I check off a few of the major items on my list for the day, I bundle up and head down the hill. Even though it is warmer than it was in Decemeber, the weather outside feels brutally cold. But step through that greenhouse door when the sun is out? You are about to experience some perfect beach weather: 75 degrees and sunny enough to need a hat. I love it.
We are using our greenhouse for all of our transplants for the field. We have our ginger, onions, celery, celery root, kale, cabbage, lettuce, first round of tomatoes, and parsley all seeded, mostly sprouted and gaining strength in the oasis. And we are using some of the space to grow microgreens. Last week was our first time bringing microgreens to market and if you were lucky, you got to try some. It was what I would call a complete success. The sold like gold bars for a penny. The Friday we harvested them was my first tasting. They have a lot of flavor in such a small package. And this time of year, the addition of anything green is welcome. I like them sprinkled on eggs, on a potato, on a sandwich., pretty much on-a anything! What are they really? The baby leaves of the plant. They take just over a week from seed to harvest. That means, because they were so loved at market, we were able to adjust our planting numbers already, and next Saturday, we will have enough to go around!
Our new planting of radishes is up in hoop-house-one. They are the size of the microgreen shoots that we are sending to market this week! But instead of plucking them from the ground now, we will wait until they make nice juicy early spring Radishes!
In other good news, we have officially hired all three of our Lake Divide Farm apprentices for the season. We are excited to work with the incoming enthusiastic team. All of them have a vibrant interest in growing sustainable food systems and learning the nuts and bolts of growing delicious food. Jim and I are excited to share what we have learned so far and add another onion layer of knowledge as collaborative effort this year.
Warmth is a-coming', the birds are hear to tell us. Green shoots peaking through the snow, rise to signal. Times a-changin' folks, this winter will fall to spring.
See y'all at market!
Vegetables!
Kohlrabi: Beastly beauties. I have been cubing and roasting them and can't get enough
Micro Greens: a mix of arugula, Chard, Red Russian Kale, Mustard, Mizuna and beets
Potatoes: White, red skinned, and fingerlings!
Radishes: Loose daikon, green meat (sweet daikon), black, watermelon
Rutabaga
Spinach!!
Turnips- Sweet
Gilfeather the Sweet white Turnabaga!
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