Because we have so many new crops on the cusp of being ready to harvest, we are forgoing the suggested weekly share and instead would like to explain what's to come.
We hope everyone is enjoying the produce thus far! We have been excited to meet all of the new members and catch up with all of our old members the past couple of weeks. We would like to give you a quick update on our fields and what vegetables we will be offering the next couple of weeks as we transition from the spring to the summer.
In our CSA, we like to provide certain staple crops all year around. We have found that many customers enjoy being able to have weekly salads, therefore, we try to offer lettuce and arugula every week of the season. Spinach is a cold weather crop, therefore, we are growing and selling spinach from April until late May and then October through January. We try our best to squeeze spinach into as many weeks as possible in the spring and fall. With salad greens we like to provide an onion crop as well. Scallions are usually available and onions are generally available throughout the summer. Every week we will try to offer cooking greens such as kale, swiss chard and collard greens, and the more seasonal escarole and broccoli raab will be offered in the spring and fall.
Root crops are usually a favorite also. We offer radishes, hakurei turnips, and kohlrabi in the spring and fall, but try to also offer beets and carrots for as many weeks as possible. In about three weeks we will begin to offer the first potatoes, and some purple carrots which are usually a hit with the children.
We are excited to begin to see the broccoli, cauliflower and cabbage heading up and may have some of the first broccoli and possibly cauliflower this week. This week we will also be able to enjoy snap peas too. Peas usually last for a very short time before it gets too hot so make sure to try them soon. Watch for some new varieties of cabbage in the next few weeks.
Zucchini will be just around the corner and is the first summer crop of the season. Shortly after that cucumbers will arrive and then the avalanche of tomatoes, eggplants and peppers begins. Once we begin eating the first tomatoes we know summer has arrived.
Each week, look for herbs to use to spice up your recipes. We have been enjoying the parsley lately and often make quick and tasty tabbouleh salads. This is not a total list of crops that we grow, but should give you a good idea of what’s to come.
As always if you have any questions, please let us know!
Matt and Jess