Greetings! The outside world has temporarily regressed into winter, but things are moving quickly at the farm. We have a full crew lined up for this season, the root cellar is nearly empty, and the greenhouse is filling up with onions, tomatoes, peppers, broccoli, cabbage, and cauliflower transplants. Even with as late of a spring as this, there’s still a good chance that we’ll be able to start the Summer Share season on time. We’re fortunate to have invested a lot in greenhouse space for early crops, and the combination of drainage tile and little to no frost over winter means that we could be ready to get in the field fairly quickly with another stretch of sun and heat.
Speaking of sun and heat, we were able to sneak in a quick getaway to southern Illinois while the kids were on spring break last week. It was delightful to enjoy some sunshine and warm weather, and what do farmers do when they’re on vacation? Farm work, of course! Our friends Segue and Amy of Three Rivers Farm had a work party over the weekend, so we got to help plant onions with them and had a good time talking with their CSA members as we worked.
It may seem like that scene is a long way off for us, but things can turn around quickly and we’re hopeful for a great start to the season. Ultimately, we’re at the mercy of mother nature but we feel pretty well prepared for whatever the season brings. Think sun!
For the farm crew,
In your share today:
Beets — Orange and Purple Carrots — Garlic — Onions — Red and Russet Potatoes Rutabagas — Shallots — Spinach
Allo Palak (Spinach and Potatoes)
modified from NYT
- 1/4 cup neutral oil
- 1 large yellow onion, finely chopped
- 1.5 tsp grated ginger
- 1 clove garlic, finely grated
- 1 tsp cumin seeds
- 3 Thai green chilis, sliced
- 1 tsp red pepper flakes (or to taste!!)
- 1/4 tsp turmeric powder
- 1 cup crushed tomatoes
- 1/5 tsp salt
- 3 medium potatoes cut into 1-inch cubes
- 1 lb fresh spinach, chopped
- 1/2 tsp garam masala
1. In a large pot, heat oil and onion, ginger, and garlic. Stir for 30 seconds. Add cumin, green chilis, pepper flakes, and turmeric.
2. Add tomatoes and salt. Stir and continue cooking until the tomatoes are jammy and the oil has separated (3-5 minutes).
3. Stir in potatoes. Add 1/2 cup water, bring to a boil and lower heat to medium. Cover and cook for 12 minutes or until potatoes are almost done.
4. Add spinach and turn the heat to high. Once the mix begins to bubble, lower the heat to medium, cover and simmer until potatoes are cooked through, stirring occasionally, 7-10 minutes. Top with garam masala and serve with rice.