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| Ken transplanting greens |
Greetings from the Garden! This box has salad greens, braising greens, green onions, parsnips, sun chokes, "potato onions," potatoes, carrots, celery root.
Field Notes. Each spring Ken works to capitalize on those windows of opportunity. If the forecast is for rain, he will try to get seeds and transplants out so they can adjust cloudy, cool, damp weather to to the big wide world. And now he is looking at space - what can he harvest to make space to plant for the next crops. He is juggling these factors with getting the pottery kiln ready to fire up.
And this spring has been a real juggling act as March was unusually warm, but it still had some very cool nights. So we are covering plants, opening and shutting hoops and greenhouses, and working to lessen the shock of such wide weather variations on the plants. It has been a very stressful spring to many - maple syrup producers, orchardists who may lose their crops to a frost after the warm weather has brought early blossoming.
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| Nanking cherry bush by garden |
We are glad we have support for our crop diversity.
From the Kitchen. I am thinking of BIG meals as we head toward the firing. I work to feed everyone delicious and healthy food as firing is demanding work - moving wood, facing a blasting fire, staying alert on the night shift. I can imagine my grandmother feeding the threshing crew. I no longer need to put wood in the kiln to feel part of the team. As I age I realize the great importance of food - as fuel, as friendship and sharing, nurturing and sustaining us all.
So I am thinking about goose, turkey, chicken, pork first as I have to thaw out meat. And then I am thinking of vegetables - snacks of sunchoke chips, vegetable quiche that can be eaten cold or hot, and warming breakfast soups and stews like borscht or creamed carrot or clear broth with greens, side dishes of gingered carrots for warmth if it is cold, curried parsnips for interest, hot and spicy greens wilted in bacon fat.
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