Farm Notes

Holy guacamole, how is it already MAY?! Last week, we were away visiting my family in the midwest for a few days, and I swear everything (including the weeds…) grew a foot while we where gone. It’s always a herculean effort to leave the farm (especially in peak growing season), but it’s always worth it to get away for a few days, and to come back to the farm with fresh eyes and a refreshed spirit.

Yesterday marked Week 5 of our 8-week Spring CSA, and it’s wild to think we are more than halfway through this spring season already! This week I was excited to bring some new veggies into our member’s boxes.. like hakurei turnips, fennel, and some extra gorgeous edible flowers. And coming up next week, it looks like we will have beets, carrots, cabbage, and scallions to the mix – wohoo!

And while we’re harvesting all these glorious spring greens, we are simultaneously planting furiously for summer. Almost all of our tomatoes, peppers, and eggplant are in the ground, and next week we will (hopefully!) get our okra and first succession of green beans planted. Unfortunately, I’m battling some fungal issues that are wrecking havoc on our zucchini and cucumbers… so fingers crossed they make a come back, or else I’ll need to try another succession elsewhere in the garden (which isn’t easy when every single bed is already called for)!

I’ll be honest – right now, I’m still trying to find the right balance between running the farm and having space for family, friends, doing laundry (lol), etc! Sawyer is just 7 months old, and every day he is growing and changing, and I don’t want to look back and only remember being stressed out and over-worked, especially while he’s in these precious early months. So at the moment I’m working on scaling a few things back, while also seeking a bit more help on the farm during the week (speaking of which, if you’re local and interested in getting paid to work a few hours a week and learn in the dirt with me + get as many veggies as you can eat… please send me a message)!

One of the projects that is looming over my head that I am so excited to work on, but also not sure where I’ll find the time to tackle, is our perennial garden space. There is SO much potential for this new area, but I’m finding it’s a lot to manage in addition to the rest of the farm tasks on my growing list…

Alas! These days it feels like everything happens so very slowly but surely… and also all at once. Each week we make a little more progress, and every season will get a bit easier. And so, especially on this Mother’s Day weekend I’m sending extra love to all the caregivers and mothers and mother-figures out there… I see you and I feel your love and your compassion and your exhaustion and I’m cheering you on.

For a full tour of the garden this week, be sure to check out my virtual farm walk from today, either on Facebook Group HERE or our google drive folder HERE.

Kitchen Notes

This week, I’m excited to share a colorful and comforting spring soup featuring vibrant greens and sweet roasted fennel + cauliflower. Adapted from the blog Kale & Caramel.

SPRING GREENS SOUP WITH ROASTED FENNEL & CAULIFLOWER

INGREDIENTS

Roasted Fennel & Cauliflower

4 cups sliced fennel bulb, green fronds reserved
4 cups coarsely chopped cauliflower
4 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon fennel seeds (optional)
fresh ground pepper, to taste

For the Soup

Roasted fennel and cauliflower, from above
2 cups diced yellow onion
2 tablespoons olive oil
1/4 teaspoon sea salt
Freshly ground pepper, to taste
2 teaspoons minced garlic
6 cups vegetable broth
1 lemon, zested and juiced
6 cups spinach
1 cup arugula
1 cup fennel fronds
1/2 cup roughly chopped chives
1/4 cup roughly chopped mint
1/4 teaspoon sea salt, plus more to taste

Toppings (optional)

Thinly sliced radishes
Carrot top gremolata (see recipe here)
Fennel fronds
Drizzle of olive oil

INSTRUCTIONS

Roasted Fennel & Cauliflower

Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil.
Lay the sliced fennel and chopped cauliflower on the baking sheet in an even layer, and drizzle with olive oil and sprinkle with salt, pepper, and fennel seeds (if using). Toss gently to coat the mixture evenly. Roast for 30-35 minutes until tender and beginning to brown. Flip the vegetables halfway through roasting to ensure even browning.

For the Soup

Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onion, salt and pepper and sauté until golden brown, stirring occasionally.
Add the garlic and stir another minute. Add the vegetable broth, lemon zest + lemon juice, as well as the roasted fennel + cauliflower and bring the mixture to a simmer. Simmer gently for 10 minutes.
Remove the pot from heat, add the spinach, arugula, fennel fronds, chives and mint. Stir to submerge in the soup, cover, and let the greens to wilt in the heat of the broth for a few minutes.
Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth (you'll likely need to do this in batches). Return to the pot, taste, and add more salt and pepper as needed.
Garnish with an assortment of sliced radishes, a drizzle of olive oil, fennel fronds, etc. A topping of crunchy pistachio + carrot top gremolata is especially lovely.

Today’s Stats

Low temp: 65F
High temp: 81F
Sunrise: 6:19am
Sunset: 8:09pm
Moon phase: Waxing Crescent
Additional notes: Warm and chance of thunderstorms