Red mustard, beets, turnips, root parsley, leeks, mixed radicchio. When I showed up at the farm this morning everything was frozen for the first time this year! Not a super heavy freeze but it did slow us down a tad. In the end the mustard bounced back nicely, as did all the greens on the root crops, which normally wouldn’t look this good but thanks to the warm, dry winter weather are still in good shape. The late radicchio plantings were all past ready to be harvested, we’ll be lucky to get one more harvest in two weeks and for that reason there were three heads in today’s share, including a head of tardivo which is not pictured because I forgot to put it in the photo. The turnips aren’t the ones I was expecting to harvest, those had rotted due to the warm weather I think. These are leftover hakurei which will take some trimming before use in the kitchen. The one we sampled was delicious and the greens look decent too so we put them in there, defects and all. The beet variety is 3 Root Grex with a range of colors and flavors in the mix. Root parsley, if you haven’t had it before, is one of my favorite winter crops but is a finicky one that seems to fail for me nearly every other year. It looks a lot like a small parsnip and the greens are totally usable as parsley (they are parsley). The root, as you would expect, tastes just like parsley too and is great in soups and root roasts.
We didn’t get a ton of field work done today but there was a little bit of cultivation in some overwintering crops, a bit of trellis clean up, and re-covering beds where tarps had blown off. The light is noticeably coming back and next month we’ll start preparing for planting. CSA sign ups will also come online early next month so keep an eye out for that.
Cully Neighborhood Farm 