Final share of the winter season: leeks, kale, rutabaga, carrots, root parsley and salsify. Two types of kale, the leaves are still small, but tasty. The carrots are Yellowstone and are a little less sweet and with more carroty flavor than the orange varieties we grow. They’re particularly good cooked and I like them roasted with other roots (like rutabaga, root parsley and salsify).
Big thank you to all of our winter CSA members who joined us for the first winter of CSA shares at the farm. This was one of the most consistently cold winters I can remember in my 20 plus years of farming here which made me wonder every week if we’d have enough to harvest. We didn’t end up harvesting exactly what was planned, but the crops that did well kept us going and were definitely a tasty treat. Besides having good vegetable treats all winter, it was also good to get out to the fields more regularly this winter, work with the farm crew and see all of our CSA members, too.
We’ll be taking a two week break from harvesting now while we focus our attention on getting ready for spring. With a little luck we’ll be back to harvesting the first week of April for our new, extended spring season. Looking at the fields today I think it’ll be small shares initially, as planned, starting out with some of the overwintered veggies and herbs before we get into the first of the new spring greens. If you’ve already signed up look for an email in your inbox in late March with more details, and if you haven’t check our website to see if we still have any spots available.