The Arrival of Spring

It’s officially spring on the farm! In true spring fashion, our shelling peas are flowering and just beginning to climb the trellis. Shelling peas are different from the sugar snaps and snow peas we typically grow because they don’t produce edible pods and must be shelled before being enjoyed. This type of pea is less common in our climate due to the length of cooler growing days it requires. But, we’re hopeful that we got them in early enough so that they yield some delicious harvests for us over the coming weeks.

Another newer variety for spring harvesting is frisée. This leafy green has light green highly serrated leaves and is in the chicory family along with endive. Since our frisée was getting close to harvesting size, we’re bundling up each bunch in order to blanch the core. This process will yield lighter colored inner leaves that are more tender and less bitter in taste. You can see the contrast between the blanched and unblanched leaves in the photo below!

Fiolaro is back in season! Just in case you weren’t able to try any during the winter, Fiolaro is an Italian heirloom leaf broccoli grown for leaf rather than crown production. It is commonly grown in the province of Vicenza in northeastern Italy but thanks to Uprising Seeds’ Gusto Italiano Project, we’ve been able to grow it right here on the farm. Fiolaro tastes like a cross between broccoli and kale and can be used in place of kale in any of your favorite recipes. Try it out in these fritters topped with tangy yogurt and thinly sliced radishes.

Currently in Season: Fiolaro, Chicory, Kale, Lettuce, Radicchio, Cabbage, Swiss Chard, Arugula, Collard Greens, Dill, Cilantro, Parsley, Spring Onions, Scallions, Radishes, and Broccolini