I sat down this week to peruse and place the big annual seed order,
one of the coziest and most delightful of winter tasks. Last year I
nestled in close to a warm fire, with wind and snow whipping against
the windows, the view a sheet of pure white. This year, not so much.
There was little need for fire to warm the house, indeed I’ve been
doing chores without coat and gloves lately.
New on the seed list this year: Spring Raab, Belgian Endive, decorative gourds and yes, the eagerly awaited and much desired sweet corn. Before you get out the
butter and salt however, there is still the field prep, planting,
cultivating and abundant raccoons to deal with. The Belgian Endive is
even further afield. Endive is a fringed, leafy green often used in
salad mix. Belgian Endive is a European specialty from the 1850’s,
whose roots are harvested in the fall and stored in a cold cellar.
This time next year the roots will be brought out of storage into a
cool, completely dark space. The result will be a fresh (pale, due to
lack of sunlight), leafy winter “green” for salads.
The chickens have tasted the lengthening days of spring and like it.
They’ve doubled their production each of the last few weeks and have
been laying huge eggs. If you need any extra eggs for sweet or savory
baking projects this is the week, we have plenty to share.
In the veggie share: parsnips, leeks, carrots, beets, cabbage, winter
squash, potatoes, onions, shallots, garlic, kohlrabi, rutabaga,
radish, black, white and red cattle beans.
In the meat share: Pork, beef and chicken.
See you tonight between 4 and 6,
Full and By Farm
- Fall Produce: Belgian Endive (bigpartiessmallspaces.com)