Our flower fields are beginning to pop – ranunuculs, narcissus, sunflowers and more are starting to bloom. The fragrance is amazing! You’re welcome to join our 12-week Flower CSA to receive a weekly bouquet (prorated from the week you join) or sign up for 4-weeks of flowers for the month of May or June. Each week we post a photo that helps you identify your stems as well as gardening tips.
By Farmer Erin
Today is a gossamer day. The breeze, light enough for hovering dragonflies and darting hummingbirds. The sun, just right. Birds chirp as I lay out my recipe for this week’s bouquets for our Flower CSA customers.
I marvel that the cold-loving ranunculus and larkspur (and even a few valiant bluebonnets) are still vibrant. Nights in the 40s have helped these beauties continue to put out blooms despite highs in the 90s. But as these focal flowers wind down, I’m getting ancy for the next round of blooms.
We’ve planted more than 75 different kinds of flowers, shrubs and herbs so part of each day is spent in anticipation. Today my attention shifted from gorgeous double daffodils (from east Texas grower, southernbulbs.com) to the emerging clumps of dahlias, the wands of multicolored false indigo and the delicate nigella just beginning to open like pale blue starfish.
I monitor fields, hoophouse, and greenhouse for the sea of snapdragons, marigolds, lilies, calendula, suns all poised to pop. But not yet. So I wait. And I calculate. Will our blooms and harvest begin before the grasshoppers begin munching? Will the sunflowers grow faster than the weeds? Should I bother to weed the field lisianthus now being devoured in an untamed row? So much to consider. The first of the orange firewheels indicate that the shift has begun. It’s just a matter of time (and degrees) before the delicate yellows, blues and whites of spring are pushed aside by the urgent reds and oranges of summer.
Daily I remind myself that blooms will come when they are ready and I need to appreciate what’s in front of me. Flower farming (all farming, really) is a perpetual lesson in patience.
Time to focus on the scent of rose and daffodil as it mingles with mint and lavender. Each of our bouquets feature focal flowers, supporting flowers, greenery and striking bits (like blooming sage or wands of lavender). But the most important part of any recipe is aroma. To me a bouquet must have scent, otherwise, why bother?
So, today, I will slow down. I’ll make a bouquet for you as I listen to “This is Happiness,” a marvelous audiobook set in Ireland. Savor what we have, and not think too far ahead. Hope you can do likewise.
P.S. And for those who want a peek at what’s coming here it is, oh my: (https://www.kxan.com/weather/warning-signs-could-2021-repeat-the-weather-disasters-of-2011/)
*Items are subject to change based on availability!
Beet, Feta, and Mint Salad - Use your beets and mint this week to create this light spring salad!
Miso Roasted Black Radishes - Try this savory and earthy recipes for your black radishes this week!
Leek and Goat Cheese Frittata - I myself have been going through a frittata phase, and I really enjoyed this recipe. I hope you do to!