Some quick things:
- Want to receive this list via email each week? Sign up here. (Did you get an email about ramps last week?)
- You haven’t had enough eggs yet, right? The PASTURED EGG SALE continues — Village Acres eggs are Buy One Get One 25% off! And the BUTTER BLOWOUT continues, too — Apple Valley Creamery’s grass-fed butter is on sale for $7/tub (usually $8.50).
- LEAF has added R&R as a pick up location for its CSA! LEAF is doing awesome work with youth, and awesome work with food. Their CSA starts in June, but shares are limited, so don’t wait! (Other veggie CSAs using R&R this year include Spiral Path Farm and Jade Family Farm.)
- New products this week: ASPARAGUS (want to make sure you get some? reserve yours here), rhubarb, tender young collard greens, mixed young braising greens, and red romaine lettuce. Maaaaaybe green garlic will arrive on Saturday (unconfirmed)!
Scroll down for the full list of what we’ll have this week!
I cried at dinner on Sunday night.
We were having fettuccine with ramps and morels, and asparagus on the side. A bottle of rosé.
I might cry again, just thinking about it.
Last year was one of the hardest farming years many of our farmers had ever experienced. It was a cold spring (did we have a spring?), and a wet wet wet summer and fall. The wettest on record for most of our region.
Some crops were total failures. Others did…okay…but with lower yields than the growers were counting on. Some yielded just fine, but the waterlogged harvest didn’t store as well as anticipated. Many of the farmers we work with are growing crops specifically for storage. What they harvest in the fall, they sell all through the winter and early spring. Many of them just didn’t have as much to sell as normal.
We got by. Even this winter and early spring, in the aftermath of what could really be called a terrible farming year, we’ve had sweet potatoes and carrots, beets and onions, the underrated turnips, and fun things like daikon radishes. Those things are coming to an end — the carrots and onions, both victims of too much water, are gone; we’ve got the last of the turnips and daikons on-hand, no more than a two week supply; the last of the beets and sweet potatoes will be to us soon.
It’s time for something new — new crops, new foods, a new year of growing and eating.
To me, the new year starts with asparagus, the first really significant crop of the spring. And here we are.
We hope, for the farmers’ sakes, for our own, for our bellies and yours, that this is a better year than the last. We’re grateful for the hard work and persistence of our growers; that they fed us last year; that they’ll feed us again.
And we’re so grateful for the beauty upon us now. It’s a glorious new year so far. Sunshine, rain (not too much!), sunshine, warmth (not too much!) — the promise of renewal is on us.
It’s enough to make me cry.
P.S. If you’re interested in some stream-of-consciousness ideas for what to do with asparagus, check out last year’s asparagus post.
(but somewhat limited — click here to reserve yours!)
Braising & Salad Greens
- Young Bok Choy
- Mixed Braising Greens
- Collard Greens
- Green Curly Kale
- Lacinato Kale
- Spinach (limited)
- Baby Spinach
- Mesclun Mix
- Lettuce Mix
- Pea Shoots
- Little Gem Romaine
- Red Romaine
- Fuji Apples
- Granny Smith Apples
- Rhubarb is not technically a fruit, but here it is
Onions & Garlic
- Maybe Green Garlic arriving Saturday
- Sweet Potatoes
- Japanese Sweet Potatoes
- Maybe Red Radishes arriving Saturday
- Red Beets
- Daikon Radishes
- Purple Top Turnips
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread (frozen only, except maybe first thing Thursday morning)
- Caraway Rye Pan Bread
- Everything Bread
- American Harvest
- Baguettes (back in stock!)