It is nice to sit inside typing as gentle rain runs down the windows. We were grateful for last week’s shower, though it disappeared into the dry, dry ground all too quickly. Most of the transplants have still managed to put on a lot of growth and color, promising good things to come. The onions are the only exception, other than looking tired and pale they haven’t changed much since they went into the field, bunching onions will still be awhile yet. Potatoes and leeks were planted this week, and the strawberry plants are big and green, and putting out their first blossoms. The greenhouse is overrun now with tomatoes, melons, winter squash and zucchini. They will be moving to the field shortly.
All of the animals are enjoying good spring pasture now, if you stand still enough I think you can see the grass growing out there. The transition from hay to grass makes everything richer. The butter and eggs are bright yellow-orange again and the milk has its strongest flavor of the year. No new calves this week, though two of the girls look ready to go at any minute. The long winter created much havoc for pig farrowing, the piglets that we get every spring from Steve Schaefer over in Lewis have been small and behind schedule. James is just going to pick them up this afternoon. Plan to come on the later side of the share if you want to see the little guys.
In the Farm Shares
In the veggie share: baby arugula, rhubarb, tat soi, asparagus, ramps, potatoes, garlic, carrots, beets, parsnips, celeriac, dried sage, wheat berries, whole wheat flour and dry beans. Next week: leaf lettuce, spinach and radishes. Tat soi is a mild mustard green, use it raw in salad, throw it into soup at the end of the cooking time, add it to stir-fry or wilt it in a little sesame oil and toss with sesame seeds for a tasty side dish.
In the meat share: All cuts of pork and beef, half and whole broiler chickens in the freezer. Lard and leaf lard are available.