This week we are getting a little bit of color in the mix. Beets and radishes will brighten up your salads and I’m looking forward to that first crisp, cool bite of radishes with butter. Isn’t that what Spring is all about? Our spring onions this week come from Bob Haskell’s small farm in old town Cottonwood. Bob always has the best spring onions and we are excited to share them with you. Use them just as you would regular onions, but store them in the refrigerator since they have not been cured.
If you are wondering what our farmers are up to this time of year, we can sum much of it up in one word: transplanting. Many of the crops we enjoy later in the season must be started earlier in the spring, but cannot be placed outside until all danger of frost has passed. Some of those are now moving into the field, but others need to graduate up to bigger pots to continue growing before their time outside arrives. This past week at Whipstone Farm, they transplanted 18,000 peppers into larger pots. Yes, you read that right. That’s a lot of peppers! It’s not as glamorous as we might imagine, but it’s the necessary work that will pay off in a few more months.
Have a lovely week!
Meghan
What’s in your basket – May 25th
Dill – Whipstone Farm
Head lettuce – Willowbrook Farm
Kale – Willowbrook Farm
Spinach – Whipstone Farm
Spring onions – Bob Haskell
These delicious heads of lettuce are headed your way!
Transplanting tomato starts into one of the greenhouses at Whipstone Farm.
Bob’s spring onions – harvested, washed, and ready to eat.
Moving pepper seedlings into bigger pots at Whipstone Farm.
These tender babies won’t be ready for the field for a while yet.
Can’t wait for Whipstone’s flower shares! So beautiful!
Sunset over Whipstone Farm.