*The prophouse is full! photo by Adam Ford*

This Week’s Availability

This week we will have:

Greens: spinach, baby lettuce, pea shoots, curly kale, lacinato kale, baby kale, baby chard, parsley, and green cabbage
Roots: carrots, yellow potatoes, rutabaga, Gilfeather turnip, red beets, watermelon radish, daikon radish
Alliums: onions, scallions

Click here to order your veggies for a delivered bag to Ludlow or Rutland

*It was a beautiful week for harvesting, photo by Adam Ford*

Farm News

It was a beautiful week to be doing farmwork! A lot of this week’s work was in the propagation house, seeding and potting up so many vegetables and flowers for folks’ gardens this spring. Importantly, we also transplanted tomatoes, cucumbers, lettuce and cilantro into the high tunnel, which was necessary to make space for all the plants that we started. Our seedling greenhouse is packed about as full as it can possibly be.

Last year we planted a new crop for the first time: parsnips. It was a bit of an afterthought that came after seeing in the early spring how easy it was to grow crops in mulched ridges, a new practice that our farm began last season. Previously, I was always intimidated by the extent to which parsnips required a very long season of weed control: plant seeds in the spring, wait 3 weeks for them to sprout, and then and stay on top of weeds all spring, summer, and fall. Growing them in mulched ridges offered us a way to grow them in loose soil with mulch to suppress weed growth. So, last year our single bed of late seeded parsnips did well. We harvested them in October, but this spring a few green rosettes emerging from the soil revealed the ones that we missed last season. And wow, what a treat those overwintered parsnips are to eat in the spring! So this past week, we prepared space to grow four times as many parsnips, seeded 6 weeks earlier to be able to grow some really nice roots. We’ll harvest some this fall, but a good amount of them will overwinter in the soil to be harvested for next spring’s CSA. It feels good to keep figuring out new ways that the gift of this land in this time can nourish this community, and to plan ahead to bring those possibilities to life.

Have a great week,

-ESF Team: Ryan, Kara, K2, Cindy, Taylor, Leah, Natalie, Katie, Galen, Bryan, Vanessa, and Hannah (and Sky and Soraya)

Chimichurri