A few quick things:
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- Recipe of the week (from Dusty this time!): Spring Garlic Sauce
- Radishes and salad greens continue strong. Still waiting for spring to show up for real.
Scroll down for the full list of what we’ll have this week!
I’m sure I’m not alone in feeling a little betrayed after last weekend’s weather, to have been met so harshly by the start of this week. It is currently, at least, a spring-like temperature — and the highs of the next week are all solidly in the spring range — but after the sudden hail/snow squall I witnessed yesterday evening, I don’t trust anything. This is not quite the spring I signed up for!
Still, last week’s warm spell — more like summer than spring — did at least provide me with enough sunshine that I’m convinced that I can physically survive until the good weather is with us for real. I might be a little petulant about it, but I will survive. Unfortunately, what last week’s warm spell did not do is catch up the crops we would normally expect to see by now but are lagging behind due to the unseasonable cold and gray. And by “crops”, I mostly mean ASPARAGUS.
Usually, this would be the week we’d start looking for it. Ramps might be creeping their way in, too. Maybe they wouldn’t be here by now — it might not be until next week — but we’d be keeping our eyes out and maybe even getting a little secret stash, advertised only on Instagram, or just enough to keep in stock for a couple of hours on Friday afternoon. But, I’m sorry to say, I don’t think that’s going to happen this year, at least not this week, and probably not next. The asparagus forecasts we’re hearing now are for the first week of May at the earliest.
Of course, there may be some stalks on the market — maybe shipped in from California or Florida, or maybe even from as local as North Carolina — and it is awfully tempting to just go for it. It’s been a year since I had asparagus — I can hardly wait any longer! Still though, I remember last year those first bites, and how sweet and fresh they were, not just the promise of spring, but the culmination. A completely different thing, I think, than something shipped over land and maybe a week old by the time it reaches us.
And while I wait, there are some consolations — I have not yet had my fill of radishes, and, I will likely never have my fill of spring garlic. Garlic’s delicate younger brother (really, younger self), spring garlic is a treat unto itself, a flavor mild enough that it can be brought the forefront of a meal in ways that would be overpowering were it more mature. In celebration, Dusty whipped up for lunch today a butter-based Spring Garlic Sauce and tossed it with pasta. It was so good, we’re making more this evening to pour over chicken thighs. I’m thinking a simply dressed salad on the side, and some crusty bread to sop up any extra sauce. Like last week’s sunshine, I think it’ll tide me over just fine.
- Rainbow Chard (very limited quantities)
- Fuji Apples (IPM)
- Lions Mane
Potatoes Salad Greens
Batard Miche Seeded