Enjoying the Harvest

We’re harvesting a delicious variety of late winter and early spring produce on the farm! From new varieties to old favorites, we all love to experiment with the farm’s vegetables in our own kitchens. Below you’ll find some of the ways we’ve been enjoying it lately. If you’d like to recreate these dishes at home, make sure to stock up at the farm stand on Saturdays from 8am-noon!

Our scallions add a nice flavor contrast against the sweetness of root veggies and vegetal leafy greens that are currently in season. Scallions can be eaten raw or cooked, often playing a supporting role in recipes rather than the star. They have a mild garlicky onion flavor that mellows when cooked. Imran likes to pair them with kale, cooking the mixture down in a combination of olive oil, water, and soy sauce.

Our newest crop, celeriac, is a variety of celery grown for the bulbous stem rather than the stalks. Celeriac, or celery root, has a sweet and mild celery flavor with a texture similar to a turnip or potato. The leaves have a flavor similar to parsley. Once the outer skin is removed, celeriac can be enjoyed raw or cooked. Nathan made risotto with the celeriac and pesto with the leaves that was particularly delicious. Here’s a similar recipe if you’d like to try it at home.

Though you might associate lettuces with summertime, they’re actually a cool season crop in our climate! We’re currently harvesting a beautiful mix of Little Gem and Butterhead lettuces that are tender and sweet. Josh likes to mix together chopped lettuces and radicchio (also in season) for a salad base and top it with a homemade ranch dressing. He uses fresh dill and parsley in the dressing (also both in season!), letting it rest in the fridge for a bit to develop the flavor. If you’d like to make your own, here’s a similar recipe.

Currently in Season: Carrots, Beets, Fennel, Celeriac, Cabbage, Head Lettuce, Spinach, Scallions, Spring Onions, Kale, Radicchio, Brussels Sprouts, Cilantro, Parsley, and Dill