Hello again!
We continue the spring with loads more roots and greens. I think one of the most interesting aspects of eating local foods is being more connected to seasonal changes. This recent warm weather reminds us that a sizzling hot summer is on the way, and by June greens will be just a memory. As much as I'm looking forward to tomatoes and squash, I'm trying to enjoy every last crispy bite of salad while it lasts!
Next week we'll also have a plethora of herbs available, and if you are looking for recipe inspiration I recommend joining the Harvie Members Facebook group. It's a cool way to connect with CSA members all over the country who are also taking on the exciting challenge of seasonal eating.
The farmers have seasonal transitions on the mind, too. Here are a few words from Jacqui Coburn of one of our founding farms, Front Field Farm in Winterville.
"Welcome and welcome back. We are so grateful for all of your support. Spring is one of my favorite times on the farm, as we transition from growing our winter vegetables in our hoop houses to the spring crops out in the fields. There is a lot of work that goes into this transition, from harrowing, tilling, amending, making the beds and finally planting the seeds and seedlings, that produce the healthy and nutritious vegetables that make it to your table. At the same time we are getting ready for Summer by seeding trays for our Summer crops like peppers, tomatoes, eggplant, melons… and more! Even with all that going on we try to take a moment and appreciate Mother Earth for all she has given us over the years and what is about to come. We hope you can take a moment to watch and experience the changes as well. We are looking forward to sharing our harvest with you."
The picture, from Front Field, nicely sums up this transitional time of year... lettuces producing nicely in the back, green bean plants starting to bulk up in the front.
...Let's eat!
Lisa
