On the farm this week...
This is always a challenging time of year because it seems that everything needs to be planted, and everything also needs to be weeded. So, we've been chipping away at what feels like an endless to do list, but we're getting there! There's still *one* bed of onions left to go in. That's at the top of the priority list this week, as is spreading straw down over any crops that will be in the field over the course of several months. Along with the onions, there's parsley, 2nd broccolini, 2nd chard, 3rd lettuce, celery and celeriac that are all ready to be planted. In about a week the field tomatoes will go in the ground, as well as the first planting of summer squash. Farming in springtime is a bit of a frenzy, but it's exciting to see the crops start to take off!
One of the highlights of the harvest this week are the hakurei turnips. If you're unfamiliar with them, they're delicious. They're a fresh-eating salad turnip, and we love to eat them raw just by themselves. You can also stir-fry or roast the tender roots if you'd rather try them cooked. If I'm not snacking on them whole, I like them in a stir fry with ginger, garlic, and leafy greens like kale or chard.
Pictured in this farm happenings is Madison, who is working with us this summer. Madison is now a pro onion planter, radish buncher and carrot weeder. She's a big part of the team of people bringing you your share every week! We'll introduce some other folks in future farm happenings, so stay tuned.
What are you all making with your spring greens and roots? We'd love to hear! Send a picture of a meal you've made recently featuring MRF veggies and we will feature on social media or in the farm happenings!