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Farmers' Market Season is Back!


Wow, what a week!  This very nearly became one in which the 'ish clause needed to be invoked.  But, we squeezed in a newletter this week:).   The weather continues to be fickle, messing up our planting schedule.  It's not that it has been particularly unseasonable.  Just ill-timed.  The net result is, we're about five weeks behind already!  Grrrr.

But, it also was the week of two important returns!  Nathan, our field production specialist, has returned for the season!  It's great getting the team back together again, and we are beyond excited to welcome him back to work! 

The second return: the Culver Farmers' Market returned to the park, and to regular hours.  It has been so long since we had a normal market, it was like learning to do it all over again!  It was chilly, but a beautiful day and a great chance to see many of our market friends in their natural habitat.  We sold out of Nabuka Scallions, Asparagus (of course!), microgreens, bread, and several varieties of radishes, and were left with only enough lettuce mix to feed us for the week.  Thank you for making our first our return a successful one!  Stop by and see us again next Saturday, 9-1, at the Culver Town Park!

This coming week brings the return of the Mishawaka Farmers' Market!  It looks to be an exciting season, as the market is packed to the gills with great vendors!  If the weather forecast plays out, it should be beautiful for the weekend, so we'll harvest extra goodies!  Stop by and visit us, where we'll probably still be trying to figure out how to do this market thing again!  Sunday, 11-3 at Ironworks Plaza.

Meanwhile, we're celebrating the beginning of Salad Season, and Mom's new method of preparing radishes!  And, of course, we still offer home delivery on Thursdays, and encourage you to pre-order for pick up at one of our markets.  It's the best way to make sure you have the best selection!

Order Deadlines

Delivery Option     Deadline
Home delivery | Thursday     Tuesday, 10pm*
Pickup @ Culver Farmers' Market | Saturday     Thursday, 10pm
Pickup @ Mishawaka Farmers' Market | Sunday     Thursday, 10pm
*Sourdough orders for delivery require an additional 24 hours
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Salad Season Starts


Winter is filled with higge foods: stews, soups, braises, lots of warm, comforting things that encourage us to nest and huddle against the harsh conditions outside.  I love winter foods.  But, I look forward to few things more than the start of spring salad season.

Yes, we grow salad greens and many other salad fixin's year 'round.  But, there is something special about salad this time of year.  The lettuce is at its flavorful best.  Arugula and mustards put their other flavors ahead of the bitter.  Radishes are sweet, crisp, and and juicy.  The Nebuka scallions are bright green and crisp white and oh so delicious.  And wild foraging brings ramps (which, sadly, ended their reign this week), wild scallions, and edible flowers like violets.  It's all beautiful and delicious!

Right now, our lettuce mix contains three of my favorite lettuces of the year: Speckled Amish, Red Salad Bowl, and Australian Yellow.  Speckled Amish is stunningly beautiful, pastel green flat leaves with maroon speckles and a buttery flavor.  Australian Yellow contrasts with larger, crinkly leaves in a bright chartreuse color that just glows in the field, and on the plate!  It has just the slightest hint of bite to it: most people don't even notice it's there, but it adds a nuanced flavor hit to the salad.  Contrasting those, Red Salad Bowl is a deep red/maroon, with a rich lettuce flavor.  Just the lettuce mix alone would make a beautiful, mouth-watering salad.

But there's more!  Nebuka scallions offer both the whites and the greens to our spring salads.  Both are a sweet green onion flavor. The greens are more mild hollow tubes that provide a nice texture contrast to the lettuce, in addition to their flavor.  Many people discard the greens from their scallions, but they're delicious and beautiful!  Use the whole thing!  The white part is more familiar, a bit more assertive in flavor (though still mild and sweet enough to eat as a snack on its own), and adds a satisfying crunch for your salads (and sandwiches!).

We can then amp up the color and texture a bit with radishes. More detail about them below.  Radishes are great anytime, and almost a mandatory expectation for springtime salads.  But let's surprise and delight our family - and ourselves - by adding some violets!  In our salad from Saturday, their deep purple provides a pleasing contrast with the pink lady slipper radishes.  They have a subtle, floral/fruity flavor, and are a novel delight on a spring salad!

We added some extras: a sprinkling of dried cherry, some toasted almonds, a bit of cheese. Yum!  A whole meal you can't wait to dive into, yet somehow remember seeing in a traveling Monet exhibit...

Radishes, Roasting, and Mom

Rather than roses, radishes for roasting were what my Mom wanted for her day!

French Breakfast, long cylinders of red fading to white, are the most mild, and our most popular radish.  White icicle are pointy white cylinders, and the spiciest of our current offerings (though not very hot this time of year!).  The various round radishes fall in-between: pink ladyslipper in bright pink, plum purple in deep purple, hailstone is plump and white, and cherry belle, the familiar radish red, are our current offerings: all delicious and beautiful, each just a little bit different.

Mom has been waxing poetic about her new way to prepare them: in her air fryer!  She chops them up, boils them for a few minutes, then coats in olive oil, garlic salt, and pepper, then plops them in the air fryer for a few minutes.  Delicious roasted radishes!

It makes sense this would work.  I love roasting radishes in the convection oven, and an air fryer is essentially just a small convection oven.  I have never tried boiling before, but instead just lay them on a sheet pan, with olive oil, salt, and pepper, sometimes some herbs, then roast them at something around 400 F, stirring occasionally, until they begin to caramelize.

Roasted radishes are almost a different food than raw ones.  They lose some of their bite, replacing it with a potato-like flavor.  So, you get a flavor similar to a roasted potato, but without the carbs.  Perfect for those on a low-carb diet but missing their fries and baked potatoes!

How do you like your radishes?

Order Deadlines

Delivery Option     Deadline
Home delivery | Thursday     Tuesday, 10pm*
Pickup @ Culver Farmers' Market | Saturday     Thursday, 10pm
Pickup @ Mishawaka Farmers' Market | Sunday     Thursday, 10pm
*Sourdough orders for delivery require an additional 24 hours
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