Arugula
Mescalin Mix (lettuce & chicories)
Oregano or Marjoram
Green Garlic
Broccoli Raab or Spigariello
Spinach
The farm has been full of activity this past month; planting, weeding, weeding again, tending to our ever growing broilers (ready in two weeks), and finishing projects like our seeding schedule and building packing tables for our washing area. Plus we bought a 1976 Massey Ferguson tractor and it arrived this week. Being a bit bigger than our Farmall 140, this tractor is going to simplify some of our field prep and in general make us more efficient. Overall this season is off to a great start and even the weather is mostly cooperating, except for the occasional torrential rainstorms. At the end of this week we mowed done the last of our winter rye, crimson clover, and winter pea cover crop. In order to get the rye to die back, it has to be cut at just the right time, before it produces viable seed heads. This small section will be “resting” this year, so we will plant a summer cover crop of Sorgham Sudan Grass, that produces a ton of organic matter and aerates the soil through its big root system. Check out the before and after mowing photos below.
We are so happy May is here and our CSA season is beginning. The process of looking at our crops and coming up with combinations that work well together and inspire cooking for our members is actually quite fun. As is always the case during the springtime, our harvestable crops are mostly leafy green vegetables. So you are going to get an abundance in this week’s share. Greens for every occasion, breakfast, lunch or dinner. Everyone will get a bunch of either Broccoli Raab or its distant cousin Spigariello (Cavolo Broccolo), which is a type of broccoli that doesn’t head and has similarities to Tuscan kale. Both are loved for their complex, earthy flavors and tender greens. Everything can be used, the stalk, leaf, and even florets. Check out some of the recipe suggestions below.
We have also included Green Garlic, one of our favorite spring crops, that is usually only around for three or four weeks. The garlic plant is harvested before it bulbs so it has a sweet and mild garlic flavor. It can be used like a leek, pairing fabulously with eggs, pasta, braised or sautéed greens, or as any aromatic would be used in your favorite dish. Use it along with some of the oregano or marjoram to spice up a meal. The white part is the most tender and pungent, but please use the greens too, as it is all so delicious. It will last for a few weeks if kept in a plastic bag in your crisper. Have a wonderful week and enjoy your share…. Brian and Autumn
Spigariello – a Botanical Mystery
Mariquita Farm Spigariello Recipes
Spicy Orecchiette with Spigariello, Green Garlic and Anchovies (3nd recipe in post)
Broccoli Rabe: Walnut Pesto, Red Chilli Flakes, Lemon
Spinach and Green Garlic Soup
Soba with Green Garlic, Spinach, Edamame, and Crispy Tofu
Broccoli Raab
Green Garlic
Spigariello