We are back! It is May and the weather is officially warm and days are getting long. Every week in May the weeds get another step ahead of us and we struggle to get all our successions of plants in the ground on time, meaning right when they are ready. As always this busy time is also marked by the beginning of our CSA season. March and April were filled with a lot of activity. All our major Spring crops and early Summer crops were planted, irrigation was setup, broiler chickens put out onto pasture, crop field preparations were done and Winter farm projects were wrapped up. We were both really excited to plant perennial crops this spring. Since our first year on this land we have wanted to plant asparagus, blueberries, persimmons, and a perennial herb bed; but it took three years. As of last week we got them all in the ground. We are doing small amount of these crops with the hope of eventually having just enough for our CSA shares. In coming years we hope to plant chestnut and pine nut trees, as well as muscadine grape, gooseberry, currant, and elderberry plants. We will see how that goes, one step at a time.
This week in addition to having our first CSA shares, we are also processing our first batch of broiler chickens and planting our first cucumbers and beans along with our 2nd successions of squash and tomatoes. Soon enough peppers, eggplant, and basil will also be in the ground. So we are off to a running start and the next three months will be a rollercoaster ride. We hope you enjoy. This week’s share is filled with spring goodies. Grab some strawberries and asparagus at market and you will have so many delicious recipe options. Both the raab and kale are delicious sautéed with green garlic and paired with eggs. Make some tacos and garnish with a radish, green garlic, and cilantro relish (marinated in lime and salt). Or make a simple pasta dish with asparagus, young greens, green garlic, and pecorino cheese. Check out the green garlic article and all the recipes below. Enjoy the share….Brian and Autumn
Asparagus, Radish, and Spring Green Salad
Chop asparagus into 1” pieces, poach till slightly tender, then immerse in a cold water bath and drain. Mandolin or thinly slice radishes, thinly slice scallions, and finely chop cilantro, parsley, or mint and add all to a bowl, sprinkle with salt, cover with juice from ½ a lemon, toss then set aside for 5-15 minutes. When asparagus has drained, add to the bowl, along with some crumbled goat or feta cheese and then some large handfuls of spring greens such as arugula, mizuna, tatsoi, or a mesclun mix. Drizzle with olive oil, toss, and add more salt or lemon to taste.