Given the weather, it’s hard to believe today is the first day of Spring! However, the plants and animals (and children) know – and it’s clear to our farmers that Spring has begun.
In recent conversations with our farmers, here’s a small sample of what I’m hearing. Lee Blackwell of Blackwell Roots Farm told me yesterday how fast the Spinach is growing, and he’s hoping you’re ready to enjoy it! The temperature in his greenhouse is 80 degrees and the outside temp is 15. The power of the sun is unbelievable, already.
George Gross of Dog River Farm tells me his hens are laying Eggs now, really laying. We call this the Easter Bunny effect, and from one week to the next, egg production can double due to the sun and seasonal changes. Additionally unbelievable.
As the Spinach and Eggs rebound, the opposite occurs as well. With a grateful farewell, we announce that Eric from Rockville Market Farm will stop cutting up his delicious Butternut Squash after your orders this week, just to be on the safe side. Storage crops need to be watched especially carefully this time of year, as they either have the irresistible urge to sprout … or rot. Good storage is all about fooling fruits and vegetable into thinking it’s winter.
We have specials this week to encourage you to try foods you may not have tried before, or entice you to use some of our winter storage crops that, quite frankly, you may be getting a bit bored with.
Lee at Blackwell Roots is already overwhelmed with Spinach – so we are reducing the price from
$6.50 per 8 oz bag to $5.85. Popeye says eat more spinach!
Those Poor Neglected Roots Vegetables …
Parsnips – incredibly sweet when roasted or mashed with potatoes. Add them to soups and stew or see our Parsnip Hummus Recipe for a wonderful treat! Usually
$6.25 for 2 pounds, now $5.90.
Celeriac – there is something indescribable about this root that adds a savoriness to all soups and stews. Its texture is lovely, and it’s great roasted in with other roots. This is a staple in our fridge. Usually
$2.80 per pound, now $1.90 per pound.
Rutabaga – such a New England staple – roasted, boiled and combined with mashed potatoes, or added to stews and soups – this is a favorite for turnip and radish lovers and now with turnips starting to sprout and lose flavor – these big brothers are the ones to eat! Usually
$6.75 for 2 pounds, now $5.90
Frozen Sweet Peppers – I can’t believe these aren’t selling out! So here is my recipe …
slowly pan saute thawed sweet peppers in lots of olive oil until they are very soft and sweet, and the oil has turned red. You can pour this all in a bottle and keep it for spreading on sandwiches (with chevre or cream cheese) or on pasta, or just plain. They are incredibly sweet and savory at the same time. Throwing these in soups right out of the freezer is also wonderful.
$4.90 for 10 oz, now $4.25
Other Neglected food, beckoning with an invitation …
Lacto Fermented Beets and Carrots – each are usually
$6.50, this week $5.90
Tempeh – Plain, BBQ and Teriyaki.
If you eat soy as a protein source – then this is one of the best ways it is prepared.
Tempeh is fermented and then pressed and ready to cook into your favorite dish. The Plain can be seasoned, and the BBQ and Teriyaki are delicious right out of the package, sliced into salads, or quickly grilled or warmed up. Our partners at Rhapsody Foods follow traditional and meticulous processes for making Vegan and Vegetarian Foods. Learn more by watching their Video Interview.
Joe at Screamin Ridge Farm has his Corn Chowder as well as a Peppered Cabbage with Smoked Pork Soup.
Red’s Best continues to delight us with amazingly fresh fish. This week we will have Fresh White Fish, Fresh Flounder, and Sea Scallops.
We have two returning storage vegetables:
Napa Cabbage – so easy to shred for an early Spring salad.
David and Michelle from Valicenti Organico have a new line up of sensational pastas:
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