It's been a challenging spring so far, to say the least. We've always had peas by the first week of May. Always. Every year. I planted peas at the same time as usual, but March felt like January - and the pea seedlings just sat there sulking. April was alright, but so far May feels like March, and I know you're right there with me, wondering if the sun will ever shine again. But the peas are finally blooming. We could have peas by next weekend? I hope? Beets, carrots, fennel, broccoli & more are also just around the corner,. Bear with us and the weather. I have a feeling that when the weather changes, it will change drastically (and so will the harvests) - but do keep your greens-cooking skillets on the stove-top just a bit longer.
What loves three inches of rain followed by a meager four hours per week of sunshine? You guessed it. Greens! In particular we're overrun with lettuce and spinach right now - both seem to be growing an inch an hour. All four varieties of head lettuces are on sale this week at 2 for $5. And we have spinach on sale, buy 2 bags and get a 3rd bag for free. You could eat like Popeye this week, or you can easily tuck some in your freezer. Spinach season is typically over by the end of May. If you love your spinach, now's the time to put some up. Sauteed spinach freezes very well, as does steamed or blanched spinach. If you prefer to juice your greens, go ahead and juice a few bags of spinach, then freeze the juice in the portions you normally use for your favorite juice or smoothie recipes. Andrew bragged the other day that he can pick spinach faster than I can - let's put his claims to the test!
Something new and unusual for you this week: arugula blossoms! Despite the chilly wet weather, all of our arugula bolted last week. The pretty white blossoms are edible, and have the same slightly nutty, slightly spicy flavor as the leaves do. Now isn't that a cool way to dress up your salads!? These will most likely only be around for a week or two. They are fairly fragile, so you'll want to use them within a few days after buying them. These will come in bunches about the same size as bunched herbs. Store the bunch in a glass of water at room temperature, just like a flower bouquet. Click on the recipe link to the right for more ideas on how to use arugula blossoms in your kitchen!
We still have quite a few tomato, basil and pepper plants for sale, but we are running low on a few varieties. Check the website for updates on quantities. If you haven't gotten your garden in, get those plants in soon. And yes, it's warm enough to plant! This cooler, overcast weather is actually ideal for transplanting!
What loves three inches of rain followed by a meager four hours per week of sunshine? You guessed it. Greens! In particular we're overrun with lettuce and spinach right now - both seem to be growing an inch an hour. All four varieties of head lettuces are on sale this week at 2 for $5. And we have spinach on sale, buy 2 bags and get a 3rd bag for free. You could eat like Popeye this week, or you can easily tuck some in your freezer. Spinach season is typically over by the end of May. If you love your spinach, now's the time to put some up. Sauteed spinach freezes very well, as does steamed or blanched spinach. If you prefer to juice your greens, go ahead and juice a few bags of spinach, then freeze the juice in the portions you normally use for your favorite juice or smoothie recipes. Andrew bragged the other day that he can pick spinach faster than I can - let's put his claims to the test!
Something new and unusual for you this week: arugula blossoms! Despite the chilly wet weather, all of our arugula bolted last week. The pretty white blossoms are edible, and have the same slightly nutty, slightly spicy flavor as the leaves do. Now isn't that a cool way to dress up your salads!? These will most likely only be around for a week or two. They are fairly fragile, so you'll want to use them within a few days after buying them. These will come in bunches about the same size as bunched herbs. Store the bunch in a glass of water at room temperature, just like a flower bouquet. Click on the recipe link to the right for more ideas on how to use arugula blossoms in your kitchen!
We still have quite a few tomato, basil and pepper plants for sale, but we are running low on a few varieties. Check the website for updates on quantities. If you haven't gotten your garden in, get those plants in soon. And yes, it's warm enough to plant! This cooler, overcast weather is actually ideal for transplanting!
RSS Feed
