- Leeks
- Shallots
- Radicchio
- Celery
- Celeriac
- Winter squash
- Daikon
- Parsley or thyme
- Cabbage
- Brussels sprouts
Here is what has happened since the last time we communicated with you all. Shortly after the December harvest we saw the weather report that predicted temperatures in the teens. None of our crops can really survive 10 or 15° and so we raced out right before Christmas to harvest as much of the Radicchio, all of the outside daikon, the celeriac and the celery as we could. We covered all of the greenhouse crops with agricultural fabric. Oh and by the way, the day after we harvested on December 20, The sheep trotted into the greenhouse through a door blown open by gale force winds. They ate all of the escarole and uprooted all the Swiss chard that we had nicely left for the January harvest. I replanted every Swiss chard plant that they pulled out and covered that with the agricultural fabric. I went in last weekend to uncover the crops, found a slug eaten mess and a waterlogged greenhouse. We have active water flow moving through that greenhouse going from the field above to every gopher hole and it is impossible to walk in that greenhouse without your foot:sinking 8 inches below the surface. Needless to say the agricultural fabric remains covering those crops and a beautiful habitat for slugs.
Our fields are also waterlogged. I have not dared to go into any of the other green houses. This winter has brought so many challenges to our farm work. We did not take the week-long trip to the coast we planned for fear of cold weather and snow here at the farm. The snow turned out to be just a few inches that melted each day but given the weather predictions of up to 6 inches we could not leave this place unattended. It has felt similar at my other work at Virginia Garcia. Between severe staffing shortages and the surge in Omicron I have been unable to leave the clinic work behind. Honestly it has been exhausting.
We have been living on those pre harvested crops. We hope that you will enjoy making a celeriac soup, roasted winter squash, radicchio salad and roasted brussels sprouts this week and next. Enjoy every vegetable that you can. We cannot predict the future and we are so ready for this winter weather to be gone, for COVID-19 to be gone and for something cheerful on the horizon. Please stay safe, get your booster shot if you have not gotten it yet and know that we are doing the best we can.
If you have not signed up for the regular season please do so now. We ask for a $100 deposit to reserve your spot. The payment in full is due by the start of the season 4/17 this year is you want to receive the $20 discount, otherwise you can pay in two installments: May 1 and August 1. The cost for the season remains the same but we have decreased the number of harvests by 1, thus the season will be 28 weeks long starting April 17 and ending October 26. The cost for seeds and potting soil have increased along with everything else. We continue to try to grow the best vegetables with organic practices for you and your family.
Here are some recipes to enjoy this week:
Celeriac Remoulade:
Celeriac and winter squash soup:
https://www.thenourishedbowl.com/blog/butternut-squash-celeriac-soup
Winter Squash Soup:
Brussels Sprouts recipes: