A Taste of Spring

Our summer season started yesterday, and we would like to extend a big welcome to our new CSA members, and say welcome back to our returning members. Once again, we owe our season’s start to perennials (asparagus, rhubarb, and Dutch chives) and to our trustworthy volunteers (orach, lettuce, dill, and coriander). These items make up the bulk of this week’s order, complemented by a few trimmings from our greenhouse-started basil and summer savory.

For those of you who are not yet familiar with orach, it is a delicious green, related to lamb’s quarters but with larger leaves. It is our first green of the spring, and here on the farm we greatly appreciate the diversity it brings to our diet of winter roots! You can eat the leaves chopped up raw in salads, either on their own or mixed with other vegetables — we like it in either potato salad or asparagus salad (see recipe below). They can also be steamed and used as you would use other cooked greens, such as spinach or kale.

The other less familiar item in this week’s order is the Dutch chives. We’ve had these for a couple of years now, and have generally eaten the tops as we do other chives. The roots are also good to eat though, and twice a year the tops actually die back as a signal that it’s time to divide, eat, and re-plant. We have not yet heeded this signal, so our row is quite dense at the moment. So our plan is to send some to you over the next couple weeks, then spread out and re-plant the remaining roots. Hope you enjoy them!

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