March 4

Farm Notes

March = time for LOTS of spring planting around here, and that’s exactly what we did all. dang. day! Thank goodness for our new seeder, which we put to good use seeding allllll the things: 6 varieties of carrots, radishes, hakurei turnips, arugula, and a baby kale mix. We also had some extra lacinato kale seedlings leftover from last week, so we popped those in the ground too.

Here’s a quick before + after photos from our carrot beds:

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Next week, we’re getting 4,000+ (!) seedlings that I custom ordered from Banner Nursery, so we have a LOT of work to do over the next few days getting beds ready for their arrival. We’re getting incredibly lucky with this stretch of dry + sunny weather, so I’m keeping my fingers crossed that our luck holds and we can get all these new plant babies in the ground over the next week or two.

PS – If you have any questions about what you can be planting this time of year in your home garden, please do reach out!

Kitchen Notes

When in doubt, the best way to jazz up a dish from meh to amazing is a delicious sauce! Tonight I was craving something vibrant and green, and I knew that some chimichurri sauce would be just the thing. Chimichurri is a traditional Argentinean condiment with countless variations, but it pretty much always involves fresh parsley, garlic olive oil, vinegar, and some red pepper flakes or chili powder. I like to describe this sauce as “punchy” – ie you should really taste the vinegar, garlic, and fresh herbs in every bite.

Tonight we had the chimichurri with some creamy polenta, roasted cauliflower, and pan-fried local fish – though it’s fabulous spooned over pretty much anything… cooked grains, roasted veggies, grilled proteins, etc etc. I've learned to always make extra, because it never goes to waste. The best part? It takes approximately 5 minutes (or less) to make – just combine all the ingredients in a food processor and viola!

Chimichurri Sauce

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INGREDIENTS

  • 1 large glove of garlic (or 2 small cloves), peeled

  • 1 small shallot (or 1/2 of a red onion), coarsely chopped

  • 1 packed cup parsley leaves

  • 1/2 packed cup cilantro leaves

  • 1/2 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon salt

INSTRUCTIONS

  • Combine all the chimichurri ingredients in a small food processor and pulse until well chopped, but not pureed.

  • Taste and adjust seasoning as needed - keep in mind you want the sauce to be pretty punchy from the vinegar, garlic, fresh herbs, etc!

Today’s Stats

  • Low temp: 36F

  • High temp: 62F

  • Sunrise: 6:43am

  • Sunset: 6:15pm

  • Moon phase: Waning Gibbous

  • Additional notes: Blue skies and sunny all day, windy!