A New Team Member and Seeding Peppers
February 10th, 2021
We’re excited to introduce our newest Farmer Kim Conrads! Kim’s history with farming began right out of high school. After gaining plenty of hands-on farming experience, Kim then went on to study sustainable agriculture in college. Since her college studies she has worked at various farms around the country, the most recent of which was a year-long stint at our sister farm over at Harvest Green. Kim’s favorite vegetables to grow are radishes and Napa cabbage.
Though wintry weather is on its way our greenhouse is staying nice and warm for all of the spring crops we’ve been able to seed thus far. Since our tomatoes are putting on plenty of healthy growth we’ve started planting seeds for a variety of peppers. Here are a few of the varieties we’ll be growing this spring and summer: Serrano, Wonder Bell (a sweet bell pepper), Gochujang (a hot and pungent Korean pepper), and Biberiye (a Turkish pickling pepper with medium heat).
Our fennel is looking mighty fine and ready for some harvesting this weekend. Fennel is part of the Apiaceae Family along with carrots, dill, cilantro, and parsley. The bulb, feathery leaves, and seeds of fennel are edible and have a mild licorice flavor. Fennel can actually be harvested and enjoyed in the petite stage or at any point beyond that in its growth. We love using the fronds as an herb, adding it to pestos or sprinkling it atop dishes as a garnish. As for the bulb, you can thinly slice it and add it to salads or try roasting it until caramelized.
