Welcome to the first week of the Spring/Summer CSA season. And what a great start to your culinary commitment to local organic food and small family farms. Warm weather. Nice rains. And hard-working farmers. Those are key ingredients to a bountiful harvest
and this week is a taste of delicious things to come.
I was going to delete the “Spring” part but I’m still hoping that this summer-like weather is not here for good. Last night’s storm dumped more than two inches to our river farm; the front also dropped temperatures by 10 degrees, but we are expecting highs in the 80s for the rest of the week.
Spring. Ephemeral Spring. Where art thou?
As you may already know, Austin recorded its warmest meteorological winter (December, January, February). March will surely follow suit. Who would guess that one of the most severe freezes we’ve had in years also arrived this winter and cut our winter season short. (Thank you, winter share members for hanging with us and returning this season!)
The good news is that we have seen an explosion in growth for the past month. Our tomato plants in the hoop house are already fruiting and we planted them only a month ago! Cucumbers are flowering! And summer squash is only a few weeks away!
The downside to this unseasonable warmth is that the lettuce in this week’s share is on the verge of going bitter while the pac choy has started bolting. These are problems a farmer would anticipate in late April and plan/plant accordingly. Today, with climate change upon us, “accordingly” is begging for a new and revised Farmers Almanac.
Next week you can anticipate some beautiful romaine lettuce, green garlic, purple mustard greens, radishes, chard, and more. I’ll also share the results of our new venture into no-till farming and why new farming techniques are critical for a more sustainable agriculture.