Greens have Arrived on the Farm!

Green Garlic Mushroom Flatbread

Spinach, green garlic, over-wintered kale are all coming up in full force at the farm. We made it over the hump of late winter/early spring! Farmer Zannah is harvesting scallions at Powisset for us next week, and Farmer Chris has cilantro, green garlic, kale and spinach for us- what a welcomed color! Kate and Jude at the Neighborhood Farm are harvesting Red Russian Kale for us- all going into the meal kits next week!

Each week after meal kit production, the al FreshCo Crew sits down to lunch with our farmers and their farmhands to indulge in the vegetables they grew for us. This week, we whipped up a green garlic and spinach pizza topped with NH Mushroom Co. oyster mushrooms, and served with a cilantro/spinach pesto. It was divine, and raved about by the whole crew, so we’re getting it on the menu next week!

You’ll also notice, we only have 4 menu options; we are simplifying a little, and we are going to be offering the salad CSA again soon, along with other awesome add-on items. Stay tuned for the salad CSA to come!

Fresh Spinach and Maple Syrup

Fresh Spinach!

The bad news: climate change is real; the good news: fresh spinach! Farmer Chris found that his spinach is already growing in the field that we planted last fall- no greenhouse, hoop-house, or anything!

We’re trying a new recipe this week: Kofta Curry: it’s an Indian Veggie-Ball smothered in awesome curry sauce and served over rice. We are also concocting an amazing miso sauce made with Maple Syrup Laurel makes in NH (sugaring season is already half way through!), and with a special treat- grapefruit!

Sugaring season has been off to a roaring start- the temperature needs to be freezing at night and above freezing, and usually sunny during the day. The difference in temperature causes the sugary phloem to rise up from the roots during the day to feed the start of the buds of the trees, and will retreat to the roots when it is freezing to prevent from freezing itself, and causing damage to the tree. The sap needs to feed the bud growth before the tree is able to make its own energy through photosynthesis when the leaves come out.

Tapping a tree means cutting into that flow of sap from the roots to the limbs. It takes 40 gallons of sap to make one gallon of maple syrup! We’re so excited to bring you a bit of it in your meal kits this week!

And peep into any fields you may pass- there may be spinach out there! Spring has sprung indeed!