It had been about 3 weeks since I was last at the farm. Pulling into the drive I was in awe of all the change. Everything in the field is growing, growing. Remember those potatoes that were planted a few short weeks ago? Well, they’ve been hilled and look at them now…
Hard to believe all that came from just planting potatoes in the ground. I know the next time I sit down to have one with my meal I’ll think of it differently.
This time in the season Thursdays and Fridays are harvest days at the farm for restaurants and the farmers’ markets. There’s much more to it than pulling up radishes and cleaning them off. So much more. Numbers are constantly being checked to ensure there is enough to go around to fill orders placed by chefs, a Saturday and Sunday farmers’ market as well as the upcoming start of the CSA.
The crazy warmth of our spring has brought many plants along faster than usual. This can be both good and bad. On the good side, harvests have been bountiful and many crops are ahead of schedule. On the downside, for many of the crops, cool nights are needed to help seeds germinate and plants grow. Cool nights have been few and far between, along with very warm temperatures during the day. Pests like aphids and others are showing up earlier. Such is the unpredictability of farming and adaptations that often need to be made.
There was nothing but bounty at the harvest on Friday. Spinach, kale, beets, turnips, radishes, herbs…the colors were brilliant.
Careful monitoring by Terra, Matthew and Max determine what crops are ready to be harvested. As they are picked they are bundled, counted and taken to the washing station.
From there everything is stored in a cooler until it is taken to restaurants and the farmers’ markets.
I cannot encourage you enough to support local growers. What they do is an amazing labor of love bringing this kind of beautiful food to the markets each week. My hope is that this project will not only show you the process of how food goes from the field to our plates, but the people behind it as well.
I often get asked what I do with the produce I buy at the market. Starting this week and into the next several weeks (as we begin to receive our weekly CSA box) my hope is to share recipes, how much I spend and other ideas on how to make the most of eating seasonally from what you’ll find at the market. I’d love to hear your ideas as well, so feel free to share!
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