Farm Update March 30th, 2019

Hello!

The spring abundance at the farm has started. We are now harvesting a great variety of items including many types of greens, roots, buds, and shoots. The list below provides an indication of the abundance.

We are entering into the busy portion of the spring planting season. This week we hope to get seeds started for zucchini, patty pan squash, various eggplant varieties, cucumbers and tomatillos. We already have many seeds sprouting, such as jalapenos, sinahuisa chiles, corno di toro sweet peppers, two types of tomatoes and cilantro.

If you are interested in sharing in the summer bounty, this week we will continue the sign-up for our 16-week late spring and summer CSA shares. We will have the forms at the markets starting this week and a digital version is available on our website here. We will be distributing shares in Tucson, Green Valley and Benson this summer. Only 50 shares will be available, so sign up soon to ensure that you can get a share for the summer.

Thank you for your support!

We’ll see you at the market.

3.30.19
Snap peas!
3.30.19 2
our battery bank

Market availability:

spigariello
asparagus
snap peas
two kinds of snow peas
fennel
salad mix
radishes
carrots
purple sprouting broccoli
spinach
broccoli heads and side shoots
radishes
scallions
black Tuscan kale
Olympic red kale
curly kale
Huckleberry gold potatoes
baby Romaine lettuce
arugula
collard greens
rainbow Swiss chard

Recipe:

Spinach Salad with Sugar Snap Peas and Carrot

Ingredients

  •  4 teaspoons extra-virgin olive oil
  •  1 tablespoon fresh lemon juice
  •  1 teaspoon white wine vinegar
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon freshly ground black pepper
  •  1/8 teaspoon sugar
  •  1 cup sliced sugar snap peas
  •  1/2 cup shredded carrots
  •  1/2 cup sliced radishes
  •  5-ounces spinach
Preparation
  1. Combine first 6 ingredients in a bowl, stirring with a whisk.
  2. Combine peas, carrot, radishes, and spinach in a bowl. Add oil mixture; toss to combine.

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