Welcome to the first week of our 2018 spring season!
After a little time off over the holidays we have been busy getting greenhouses cleaned, prepped and seeded so that now, in the first week of March we can have a little freshness of spring greens. This week and coming weeks we will have an assortment of greenhouse greens including baby arugula, baby boc choi, baby tatsoi, a mixture of baby lettuces, and a spicy mix which includes baby kale, komatsuna, mizuna and tatsoi. Some weeks we will also have overwintered kale and/or spinach from the greenhouses. Each green has a slightly different flavor and brings with it a slightly different mix of nutrients to feed the body.
In addition to the fresh greens, the share will include some apples that we stored over the winter. Our new refrigeration has ensured that they are much crisper than past years. These apples are great eaten as is bite by bite, cooked into a sauce, crisp or pie, or many love to use them as the base of smoothies. Also from our winter storage, each week will include a different assortment of potatoes, carrots, beets, celeriac, kohlrabi, turnips and more. These roots mined the soil last year to store all those healthy nutrients for us to enjoy until the next of these crops arrive this summer.
While we are now harvesting greens from some greenhouses, we are also seeding the first of this seasons onions, scallions, tomatoes, greens and more. The power of the sun really transforms the environment in the greenhouse. A cold but sunny winter day outside becomes a warm and humid day inside the greenhouse. All this allows us to begin eating so well so early in the season.