Summer in View
Just as we feel like we're getting our feet under us for spring, summer is in view! This week we're planting lots of summer crops in our high tunnels like cucumbers and cantaloupes. Outdoors it still feels like spring on the farm, with carrots and radishes up and growing, and the first asparagus popping out of the ground! There are still loads of flowers on the strawberry plants, so keeping thinking good, sweet, red thoughts for the next few weeks.
With summer crops needing the real estate in the high tunnel, we're starting to part with our faithful winter greens. Make sure to get lots of lettuce and sorrel this week while they're still here!
Maple Syrup is Here!
You'll find your syrup orders in your boxes this week. If you do not want to pick up your syrup this week, please email us to let us know. We can hold on to it until the week that you want to pick it up. Hooray for syrup!
Summer Shares start June 6th!
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 on June 6th. 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.
What We're Eating
This recipe is perfect for today - warm and creamy, but fresh and springy, all at once! And of course, we <3 Queen Deborah Madison.
- 3/4 cups dry lentils (preferably Puy or black beluga)
- 1/2 small red onion, finely diced
- 1 bay leaf
- 1 Sea salt
- 6 cups water or chicken stock
- 1 big bunch sorrel, stems removed if large, shredded
- Freshly ground pepper
- Crème fraîche
Rinse the lentils and put them in a soup pot with the onion, bay leaf, ¾ teaspoon of salt and water or stock. Bring to a boil, then simmer, partially covered, for 30 minutes or until the lentils are soft.
Puree half the cooked lentils until smooth, then return them to the pot. Add the sorrel and cook for 10 minutes more. Taste for salt, season with pepper and serve. Stir a spoonful or two of whisked crème fraîche into each bowl.
Have a great week!
- Joanna and Bryan