A few weeks ago, we had to skip our mid-week deliveries because we can't harvest vegetables when the daytime temperatures don't climb above the freezing mark. Even one day entirely at or below freezing is rare in our area; this week both Wednesday and Friday are forecast to remain in the low 30's (...is it spring yet?). I hate to miss even one regular delivery per week, let alone two, so this week we're trying to anticipate what we'll need, and harvest your produce a little farther in advance. We want to get your produce to you as fresh as possible, so we usually harvest on Wednesday mornings for Wednesday's pick-up, and on Fridays for weekend orders. Root crops keep very well, so we dug what roots we think we'll need for the week this morning, the rest will have to happen on Tuesday or Thursday. That's not how I'd prefer to do it, but it's this way or nothing this week. It's all still far fresher than anything you'll find on a supermarket shelf. If you can send your orders in a bit earlier than usual this week, it'll help us out tremendously!
You all ate almost all of our parsnips last week - in just one week! Just a few of those parsnips left, and we're also getting down to the last of the beets. Don't worry, there's still a slew of carrots to be had, and we expect to start pulling some sweet winter turnips out of the greenhouse in another week or two. The bulk of our greens are still in recovery mode. We are still limiting eggs to one dozen per order this week, but we also have some dainty little pullet eggs. A pullet is farmer-speak for a female chicken that hasn't quite reached her full egg-laying stride yet. When a pullet does start laying eggs, for the first few weeks she lays small eggs, which gradually increase in the until she's producing regular large eggs. I think of these as "practice eggs," laid a bit sporadically until those flighty teenage girls settle down to business. Pullet eggs can be a bit difficult to bake with in a recipe that calls for "two large eggs," but they're fine for any other use, and make some really cute miniature deviled eggs!
You all ate almost all of our parsnips last week - in just one week! Just a few of those parsnips left, and we're also getting down to the last of the beets. Don't worry, there's still a slew of carrots to be had, and we expect to start pulling some sweet winter turnips out of the greenhouse in another week or two. The bulk of our greens are still in recovery mode. We are still limiting eggs to one dozen per order this week, but we also have some dainty little pullet eggs. A pullet is farmer-speak for a female chicken that hasn't quite reached her full egg-laying stride yet. When a pullet does start laying eggs, for the first few weeks she lays small eggs, which gradually increase in the until she's producing regular large eggs. I think of these as "practice eggs," laid a bit sporadically until those flighty teenage girls settle down to business. Pullet eggs can be a bit difficult to bake with in a recipe that calls for "two large eggs," but they're fine for any other use, and make some really cute miniature deviled eggs!
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