Weathering the Hard Freeze
This week we find ourselves preparing for the next bout of freezing temperatures. This time, we’ll have what is referred to as a “hard freeze” as temperatures will dip below 28 degrees for an extended period of time. In order to prepare, we’ve been doing a lot of bulk harvesting, covering what we can in the field, and making sure our greenhouse and high tunnel are secure and warm. We’ve also delayed a lot of spring planting, namely our high tunnel tomatoes, until after the freeze passes.
The good thing about bulk harvesting before the freeze is that we ended up with a whopping 200 pounds of beautiful cabbage! We highly recommend stocking up at the self-serve farm stand because cabbage is a great storage vegetable. Once you bring your cabbage home, don’t remove any of the outer leaves. You can store it as-is in the crisper drawer of your fridge for at least 3-4 weeks. Or, you can try your hand at making a big batch of sauerkraut or kimchi.
We’re really excited about alliums at the moment! Allium is a genus of flowering plants that includes onions, scallions, garlic, shallots, and leeks. In addition to the leeks we planted a couple of weeks ago, we’re also growing bulb onions. And, we have scallions germinating in the greenhouse! You can see the sprouts in the photo below. In order to spread out our allium enjoyment, we plan on harvesting some of our bulb onions young as “spring onions”. Spring onions have a delicate flavor that works really well with other spring produce like peas and fennel.
In Season: Cabbage, Beets, Spinach, Rainbow Chard, Kale, Kale Hearts, Little Gem Lettuce, and Broccoli
