Farm Notes

Yesterday I was looking back at photos from one month ago, and I was shocked to see just how much the farm has grown! The month of March around here still feels very cold and dreary and hectic, and I always find myself stressing out and questioning if anything is even going to grow… and then just a month later, all of the plants seem to have grown feet overnight (see below for some before and after photos). This time of year is one of my very favorites, as the hours of daylight keep stretching longer, temperatures are pleasantly warm, and there’s no humidity or mosquitos in sight… if only it could stay like this all year long!

Yesterday marked the third week of our Spring CSA, and it was another week with boxes filled with beautiful spring greens. One fun addition to our full shares this week was green garlic, which is basically immature garlic that looks (and taste) very similar to a leek… if you’re interested in learning more, here’s a helpful article all about green garlic!

I’m also happy to report that all of the tomatoes inside our tunnels are in the ground! We grow a mix of cherry tomatoes, red slicers, funky heirlooms, as well as paste/roma tomatoes – 14 different varieties in all this year. We will still be planting a few rows of tomatoes outside, but I’m waiting until early May once everything has warmed up a bit more, and there’s no threat of a sneaky late frost. If you are starting to plant your tomatoes, make sure to give them plenty of room… they get big! I recommend giving at least 2 feet of space around each plant (spacing them any closer will reduce air circulation around the plants and may result in disease/fungal pressure). In the coming weeks I’ll share lots more about tomato care, pruning, etc – so stay tuned.

For a full tour of the garden this week, be sure to check out my virtual farm walk from today, either on Facebook Group HERE or our google drive folder HERE.

Last but not least… it’s time for our April giveaway!

Each month this year, I’m giving away some of my favorite tools for the garden and the kitchen, just as a thank you for being a part of this community. These giveaways aren’t sponsored – it’s just me wanting to share some of the things I find most helpful, in hopes that it will help inspire and empower you to eat like a farmer. :)

This week, I’m excited to giveaway one of my all time favorite farm to table cookbooks… Dishing Up the Dirt by Andrea Bemis! Andrea is a badass farmer, mother, and cookbook author based in Oregon, and I just LOVE this cookbook. The recipes are straightforward and unfussy, but they are still unique and seriously bursting with flavor… it’s the ultimate cookbook for eating like a farmer! She has tons of great recipes on her website, and I love following along with her journey on Instagram.

TO ENTER THE GIVEAWAY – There are two ways that you can enter this giveaway (just choose 1):

Comment on this post in our private Facebook Group and share what destination (anywhere in the world) you’d most like to visit and eat your way through! If you aren’t already a member of our private Facebook Group, just request access here.
OR Click the “Comment” button at the bottom of this journal entry and share what destination (anywhere in the world) you’d most like to visit and eat your way through!

You have until Thursday, April 28th @ midnight to enter, and I’ll announce one randomly selected winner on Friday, April 29th. One entry per person please.

Kitchen Notes

I’m not exactly sure how it happened, but all the sudden we have SO MANY beautiful radishes ready to be harvested, and I’m having to get creative on what to do with all of them! I love slicing radishes raw into salads, dipping them into butter, and/or roasting them until crispy – but my favorite way to preserve radishes to last for weeks and months is to turn them into quick pickles.

I know that when most people hear the world pickle, you automatically think of cucumbers… but actually, you can pickle just about anything! The process of pickling is just preserving food by immersing it in vinegar, as the highly acidic environment inhibits the growth of harmful bacteria and extends the life of fresh produce. Today I’m sharing my (very simple) recipe for making quick pickles, which I’ll be using this weekend to make some yummy pickled radishes! If you’re more of a visual learner, tune into my YouTube video all about making your own quick pickles.

HOMEMADE QUICK PICKLES

INGREDIENTS + EQUIPMENT

1 pound of fresh seasonal vegetables (such as cucumbers, carrots, cauliflower, green beans, summer squash, radishes, asparagus)
Optional seasonings: fresh herbs, whole spices, garlic, lemon zest, ginger, etc.
2 pint-sized (or 1 quart-sized) wide mouth jars with lid

Basic Brine

1 cup vinegar (I usually use distilled white vinegar)
1 cup water
¼ cup sugar
1 tablespoon kosher salt

INSTRUCTIONS

Prepare the jar: Wash your mason jar and lid in hot soapy water, rinse and let air dry.
Make the pickling liquid: Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
Prep the vegetables: Wash + dry the vegetables, peel (if necessary) and cut vegetables into desired shapes/sizes.
Pack the vegetables and flavorings: Pack the vegetables, herbs/spices/aromatics into the jars in layers, making sure there is a 1/2 inch of space from rim of the jar to the tops of the vegetables. Pack as tightly as you can without smashing.
Pour brine over the vegetables: Carefully fill each jar to within 1/2 inch of the top with the brine. Note: this recipe makes enough brine for 2 pint-sized jars, or 1 quart of pickles.
Remove air bubbles and seal jars: Gently tap the jars against the counter to remove air bubbles. Top off with more brine if needed. Screw on lids until the rings are tight.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. These will taste good after 48 hours, but are much better after a couple days to a week. Keeps for months – the cleaner you keep the jar, the better!

Today’s Stats

Low temp: 52F
High temp: 81F
Sunrise: 6:35am
Sunset: 7:57pm
Moon phase: Waning Gibbous
Additional notes: Warm, sunny, and beautiful!