March 20th WFCSA & Spring Equinox

Week of March 20th

Full: Kale, Chard, Little Gem lettuce heads, Micros

Half: Kale, Little Gem lettuce heads, Micros

Hi Folks,

Monday marked Spring Eqiuonox, a day when the earth’s poles were exactly perpendicular to the sun’s rays, and for the first time this year, every human, plant and animal on our planet experienced the same amount of daytime and nighttime. For us in the northern hemisphere, this means our days are growing longer as we steadily approach spring, promising warmth and a new growing season. Something I love about spending time with the farm folk is how aware they are of these seasonal shifts and weather events. Last week, Alex brought to my attention that Tuesday was the first night this year it did not get below freezing—accelerating the snow-melting process and consequently making my commute down the slushy farm road a little extra treacherous.

Even more than farmers, our plant friends are especially attuned to these changes. Cottonwoods send sap up to their high branches and darn sticky buds concealing baby leaves; seeds and bulbs within the soil imbibe the melting water, poised to send their first leaves as soon as the sun finds the soil; and our greenhouses swell with freshly sprouted starts in anticipation for the approaching planting season. Though most of us at the farm are enjoying every last grain of snow from this generous winter, it is an exciting time at the farm and we hope you are enjoying the extra hours in the day and take a moment this week to notice the coming spring in your own surroundings.

Flats full of starts for spring!

Baby plants for our flower fields.

This Week’s Recipe

This week’s box is full of greens. Here is a recipe for a Miso Chard side that a farm friend showed me a couple years ago and has become my favorite way to eat chard as it compliments its natural flavors.

First, add butter and miso paste to a high-sided pot and mix over medium heat. Next, chop up the chard to desired size and add to a large pot, stems and all (the leaves will cook down a lot). Cook and stir until the chard is wilted and the stems are tender. Consider adding garlic or any spices that compliment the rest of your meal. If you don’t have miso paste, you can also use soy sauce, it just might be a little more watery. Generally, you don’t need to add salt as there is plenty in the miso/soy sauce. You may also consider adding sunflower seeds, pine nuts, or peanuts.

If you would like to diversify the textures of your chard dish, consider chopping and roasting your kale at 400° F until the tips are browned but not burned. Add the kale to your chard after it is cooked for a satisfying crunch.

Happy Spring Equinox!

James