We are so excited to be harvesting the first crops of the season and welcoming members back for our first week of pickups! Whether we see you at the farm or drop your share at one of our delivery sites today, I hope this first taste of spring greens fills you with verve and vigor for the season of veggies to come.
The past several weeks have been all about “spring training” at the farm. Some of our crew this year are rookies while others are old hands, but after a winter of R&R everyone benefits from a few refreshers. To that end, we’re getting back up to peak speed on transplanting, teaching the nuances of tractor operation, and rebuilding our weeding muscles (which counts as cross-training for harvest and haying!). As of this week, when we welcomed Francisco to the team from the mountains of Guatemala, we are also exercising our long-dormant Spanish speaking muscles. Everyone on the crew learns new skills and hones old ones every day, which keeps our work interesting and rewarding. We’ll be lean, mean, veggie growing machines by August!
Can’t wait to welcome you back for the season!
Norah and the Sweetland Crew
This week‘s harvest includes a medley of wild crafted, root cellared, greenhouse protected, and field grown crops. Here’s what’s on tap this week for you to choose among;
- Ramps, aka Wild Leeks
- Asparagus
- Spinach
- Mesclun
- Lettuce
- Carrots
- Parsnips
- Cilantro
- Dill
What’s Cooking at Sweetland
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!
- White Pizza with Ramps
- Grilled Asparagus
- Roasted Parsnip & Spinach Salad
- Creamy Dill Sauce (serve with carrots, grilled asparagus, salmon…)
- Cilantro Gremolata with Scallops (or halibut!)
- Roasted Carrot Green Goddess Salad