We're still planting away out here, gearing up for a great season of food. Some things are going right, and some things are going wrong. Each day is full of mistakes, growth, sweat, and swearing. Even though we can get frustrated on a day to day or moment to moment basis, we're thrilled to be doing what we're doing. And we're so happy to have you along with us!
This week we finished seeding our first rounds of lots of delicious directed seeded crops like carrots, turnips, radishes, and beets (a new experimental crop for us!) We're so grateful for the rain today and tomorrow to help all of these seeds germinate. Now we're continuing our massive potato planting, plus a bit more transplanting and nurturing our baby summer plants like peppers, cucumbers and tomatoes.
SIGN UP FOR YOUR SUMMER CSA SHARE!
Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!
To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.
20% Discount at HEX Ferments this summer!
Another great reason to sign up for your summer CSA pick up at HEX Ferments is that you'll get 20% off your entire order when you pick-up your share. This discount only applies to the time that you are picking up your share and not outside of it. Our vegetables are featured in many of HEX's products, so you'll get to taste them in many forms when you pick up your share at HEX each week!
What We're Eating
Truly Crispy Sweet Potato Fries
At the turn of the seasons like this, I like to say a fond farewell to crops that have fed us for the past few months. I miss sweet potatoes so much in the summer, so I wanted to give them a delicious send off.
I used this recipe from Foodie with Family. There's a long intro explaining each aspect of the simple but precise recipe, and I recommend reading it all! The results were seriously crispy. We dipped them in Tahina Sauce from the Zahav cookbook, and they were just divine.
Another recipe that caught my eye this week is for Early Spring Panzanella from The First Mess. I love The First Mess because Laura's plant-based recipes celebrate vegetables and make them the stars of the show. This recipe sounds especially fresh and delightful (though many of these ingredients aren't quite spring crops in our region.)
- Joanna and Bryan