news from the farm…

hello friends! it is truly satisfying to walk through the fields and see our crops thriving. as you know, there is so much about farming that is out of our control. the weather, especially unpredictable here in our region (even more so now given our changing climate), has a major impact on how crops do in the fields. we do what we can to best steward them with careful planning, cultivating, soil-building, watering, protecting crops with large row covers, and so on, but even the most attentive and skilled farmer is ultimately at the mercy of the elements. when i see that our hard work and the forces of nature have succeeded in creating the conditions for crops to flourish, and i imagine all the people who will be fed by it, it lifts my heart with gladness and gratitude.

this week we’re seeding parsnips, salad greens, herbs, and edamame, and transplanting the first fall cauliflower(!), among other things. the squash and zucchini are just about ready to start picking, along with beets, cabbages, scallions, garlic scapes, and lots of other exciting additions. the harvests have been going really well and will be steadily growing in volume (as will the weeds ;)). huge shout out to our incredibly skilled and hard-working staff who make it all happen!

speaking of, we’ve got a few new faces on the farm this year (welcome Simcha, Rudy, Octavio, and Gretchen!) and we are thrilled to have them alongside our amazing rock of returning staff (endless gratitude to Edvin, Mary, Alfonso, Asher, Annie, Lily, Kat, and my loving partner, Mira). we have really been missing having Rosendo and his expertise in the field this spring but are super excited for him in his new endeavor. we are lucky to have experienced staff who have risen to the occasion and solidly stepped into new leadership roles. Gretchen will be joining us as our new share room manager, please introduce yourself when you come for your share. Annie has moved in to the realm of washroom manager and Mary has stepped back from that and is focusing her attention on office management and her new baby! :)

i hope you enjoy your vegetables this week!

your farmer,

in the share this week:

  • in the share room:
    • head lettuce
    • salad greens (arugula, salanova, mustard, red russian, salad mix)
      braising greens (kale, chard, collards, totsoi)
    • kohlrabi
    • green garlic
    • radishes
    • hakurei turnips
  • pick your own:
    • herbs

tips for using this week’s veggies!

**a note on the current green garlic**
the garlic has scaped! the scapes are still attached to the plants, so you’re getting a sweet bonus of green garlic plus garlic scape this week…you can use the whole thing (it’s still plenty tender to cut through but probably best used for cooking)!

recipes by mira

three dressings

there are LOTS of gorgeous salad greens happening this time of year. the hotter days make me hungry for a big bowl of them, studded with shaved radish, soft boiled eggs, crisp sweet hakurei, toasted seeds, and dressed with something tangy and fresh. to bolster your salad game, here are three of my favorite dressings: easy to make and easy to eat. they’ll keep in the fridge for a week or more, just bring them to room temperature under the tap and shake them well before using. and when i say favorite, i do mean favorite. i like them because they’re delicious, dependable, can be made with ingredients i generally have on hand, and whip up in minutes.

**Meenakshi’s special**
this is one of my daily go-to dressings, taught to me by my godmother, Meenakshi, who is a genius with food of every kind. i usually just sprinkle the ingredients directly oton my salad, but you can mix them together in a jar first if you’re into precision.

*mix together approximately equal parts seasoned rice vinegar, tamari, and olive oil (you may find that you prefer more vinegar and less tamari, depending on how salty or tart you like things). yup, that’s it. it’s very good.

i know this dressing from the kitchens at the Insight Meditation Society here in Barre, MA. they got it from the kitchens at Hollyhock retreat center in British Columbia. i like to slather my salads in it, and happily let it mingle with anything else that might be on my plate. it takes a little effort to make (read: you must dirty a blender for this one), but is delicious on pretty much everything.

**pour into a blender and blend until smooth:
*1/3 cup water
*1/3 cup tamari or soy sauce
*1/3 cup balsamic or cider vinegar (or a combo)
*1 cup nutritional yeast
*1 cup olive oil
*garlic (optional)

**lemon parmesan**
this one is by yours truly; a simple, light, super lemony dressing that is especially tasty on crunchy lettuce salads accompanying a more robust dish like pasta, chicken milanese, or ratatouille. it is one of Ray’s favorites too. :)

**in a wide-mouth mason jar or small bowl, mix together:
*the juice of one large lemon (should be about 2+ Tbs juice)
*1 1/2 tsp dijon mustard
*3 Tbs grated parmesan
*1 clove garlic, crushed or smashed
*1/4 tsp sea salt
*grated black pepper
*1/3 cup olive oil

happy salad eating!!