Harvesting Rainbow Carrots and Flowers
We’re pleased to share that carrots are back in season on the farm! We’re harvesting a rainbow mix of orange, yellow, and purple carrots. We love carrots for their versatility in the kitchen and their sweet flavor. Farmer Caitlin loves to play up their sweetness by incorporating them into a carrot cake. Farmer Alex recommends serving roasted carrots on a bed of tangy labneh or yogurt and topping them with some fresh farm herbs like basil or dill. Make sure to pop by the farm stand so you can pick up a bunch or two for your favorite recipes.
Remember the flowers that we planted a few weeks ago? The cosmos are covered in blooms and the zinnias are just starting to open with sunflowers not too far behind. That means our fresh-cut flower bouquets will be making a comeback! Since our flowers are just starting to bloom, we’ll be making a limited number of these bouquets that will only be available at our Saturday farm stand. Our farm stand hours on Saturdays are from 9am-noon. We hope to see you there!
We’re slowly but surely transitioning the farm from cool to warm weather crops. The first round of Italian eggplant went in the ground this week along with tomatillos and a second succession of summer squashes. And, we plan on getting a second succession of both cucumbers and beans planted by the end of this week! Now is the time to take advantage of everything that is in season because we’ll soon be shifting to tomatoes, cucumbers, squashes, and beans. If you’re curious what is currently in season, you can find the list below!
In Season: Rainbow Carrots, Leeks, Fennel, Kohlrabi, Beets, Hakurei Turnips, Romaine Lettuce, Bibb Lettuce, Swiss Chard, Kale, Collard Greens, Bulb Onions, Cilantro, Dill, and Basil
