As the Train Rolls on By

The field is exploding with new growth.  Crops and weeds alike are rioting forth.  We have seemingly gone from winter to summer in a span of two weeks.  Of course we expect it, but I don’t think one can ever be truly prepared for such a shocking transition.  The trees are fully leafed out.  The goats are rubbing on trees and fencelines, brushing off the last of their winter coats.   We’ve been working frantically to get straw mulch put down on all the pathways in the summer garden to keep the weeds down.  Randy has been taking advantage of the dry weather and a fully functional tractor to get the field prepped for more raised beds and, eventually, our summer cover crops.   A wise friend (Brandon Pugh of Delta Sol Farm) once told me that farming in the spring is like waiting for a train.  Then all of the sudden the train goes whizzing past without stopping and you are chasing it for the rest of the season.  This is the moment.  This is the moment that the train is whizzing by!  At least it was nice to feel like we were ahead of things for a little while this year.

There are a couple new veggies in the box this week.  Everyone is getting kohlrabi and hakurei turnips.  Kohlrabi is a close cousin to the cabbage.  Rather than growing a dense head of leaves, it develops a bulbous stem just above the ground.  No, that’s not a root!  Kohlrabi must be peeled, but inside is crisp, firm and juicy.  Sweeter than cabbage and more floral, without a trace of spiciness or bitterness.   Try it raw.  I peel them and eat them whole in the field like an apple.  If you prefer to cook your kohlrabi, it can be stir fried, roasted, or steamed.  The greens are delicious as well, and most similar to collards.  Move over kale, collards are so hot right now!  Maybe kohlrabi greens will be the next veggie in the spotlight.

Also in your share are little white hakurei turnips.  Equally scrumptious are the greens!  These aren’t you grandmother’s turnip greens.  They are mild enough to eat raw in a salad, or they can be sauteed or lightly steamed or simmered.  The turnips themselves are called salad turnips because they are typically eaten raw, but can also be cooked: try my recipe for maple glazed turnips with balsamic vinegar