Harvesting Celeriac and Farm Tour this Saturday

Eating seasonally from local farms may mean that you don’t have access to year-round tomato harvests, but as farmers we try to keep the menu exciting and adventurous for those who journey with us! This week we are harvesting one of those obscure yet captivating crops that adds a bounty of flavor to any meal - Celeriac! Farmer Nathan claims this as his favorite crop and boasts of this vegetable’s versatility in the kitchen. Some ideas to use the entire plant include : chopping the root fibers and frying them in olive oil and salt for veggie fries, slicing the root into steaks and grilling them with a marinade of choice, and making a celery-infused pesto with the leafy tops!

While we are still harvesting a bounty of wintertime veggies, Spring crops like cucumbers, tomatoes, and peppers have set small fruits that are getting close to ripeness! This week we are preparing beds for more watermelon and butternut squash which will be planted in our long-season growing space as they take over 100 days to mature. In addition to our classic red icebox watermelons, this season we are introducing a sweet, yellow-fleshed watermelon to the mix! 

This month has been packed full of fun community events like our annual Spring Kickoff, Gardening Class, and Spring Break Day Camp! This Saturday we will wrap up March with a free Farm Tour from 10am - 11am. Participants will take a stroll through the farm to explore springtime plants, enjoy a veggie taste-testing, and end the morning by feeding the goats a snack! Be sure to stay tuned for April updates as we prepare for a pizza and movie night on the farm, volunteer day in the orchard, and Dog Days at the Farmers Market!

Currently in Season : Lettuce, Cilantro, Dill, Parsley, Carrots, Fennel, Scallions, Spring Onions, Celery, Kale, Chard, Collards, Celeriac, Chicory, Beets, and Basil