Category: Field to Feast

 

From the field to the table, well almost. There are someday you pick something so fresh you want to prepare it immediately. It’s that alluring. The farm girl knows what you mean and might be able to steer you in a tasteful direction.

Field to Feast: Strawberries and Rhubarb

Field to Feast: Strawberries and Rhubarb

We plant about 500-750 new strawberry plants each year in addition to transplanting daughter plants and maintaining the previous year's mothers.  These new 'bare root' plants come from a supplier in what looks like a box of tangled, dirty never-gonna-grow roots.  With careful planting - the roots below the surface of a plastic-mulch-covered raised bed of soil, the crown just above - the plants will take hold, and begin to produce flowers in 4-6 weeks. That doesn't mean we'll get berries at that point.  In fact, and this probably goes against instinct, but we actually pluck off the first set...Read More
It was the best of times… (Field to Feast: Spinach)

It was the best of times… (Field to Feast: Spinach)

It was the worst of times. Yeah, Mr. Dickens was right.  I kinda want to punch him. But that's not going to stop the rain from falling.  We had over 8 inches of rain fall in a week's time here at the farm.  Perhaps you can imagine our poor little plants standing in puddles and mud for days and days. Perhaps you can't, so I'll show you. It hasn't rained here in 4 days and for that we are thankful.  But the effects of such weather are long-lasting.  The cucumbers that we planted a month ago probably won't be producing...Read More
Field to Feast: Green Garlic and Asparagus

Field to Feast: Green Garlic and Asparagus

Welcome to my very first "Field to Feast" post!  I hope you will enjoy the recipes and photos that Amy Roth of Minimally Invasive and I (Kasha Bialas of The FarmGirl Cooks) have in store for you this season.  Our goal is to provide our readers with plenty of ideas and recipes in which local seasonal produce can star. We've learned over the years that some produce items, while delicious and absolutely edible, are completely unavailable in stores.  One of those items is green spring garlic.  Green garlic is just what the name implies - it's the green, very young...Read More