By: Robin T.
We love growing delicious vegetables and sharing the abundance.
Our farm stand is open every Tuesday and Saturday all winter long.
On the farm stand this week:
Arugula • Beets • Purple Sprouting Broccoli • Cabbage • Carrots • Celeriac • Chard • Collards • Garlic • Kale • Leeks • Parsley • Potatoes • Rutabaga • Salad Greens • Winter Squash
We've Come Through the Snow Unscathed!
We were bracing for the worst. The warnings of -11C windchill were worrying because drying winds can abrade and desiccate greens. Lucky for us, a lovely blanket of snow fell when the ground was still warm so our produce was nicely nestled away from the elements. Some of the salad even grew while under the snow -hard to believe but true!
Waxing Poetic about the Beauty in January
How can you feel blue in January when there is so much joy in the fields? We love January for all the amazing sweetness it brings to the most beautiful produce. Harvesting these gorgeous cabbages and purple sprouting broccoli is sheer joy. But then eating them...how is it even possible to have such sweet broccoli? I harvest them with lots of leaf because the leaves are honestly just as good as the broc! Of course you've noticed how good all the greens are with the frosts. And they're gorgeous. The chard...bliss.
Harvest Days are Fun Again!
We had a few nasty cold and windy days for the harvest. On one occasion, my bin full of kale blew clear across the field. On another day, it was touch and go about whether the water in the wash area would flow or freeze. We had some cold fingers and sore muscles after repeatedly cleaning the snow off the greenhouses. Snow can collapse greenhouses like ours, so its a constant fear when the snow flies. We have our (re-warmed) fingers crossed for no more snow. The warm weather today had me ready to do some spring seeding. Im cautiously optimistic about getting a start on the spring season!
On the menu at Sea Bluff Farm:
Steamed purple sprouting broccoli, cabbage and carrot slaw, and Stillmeadow Farm ground mutton hash with carrots and German butter potatoes
What to serve hungry farmhands when they are beating down your door?
Hash is fast and oh so delicious! Cube up veggies on hand, especially waxy potatoes (like German Butters or Ozettes), carrots, celeriac, leeks, onions. Put them all in a large frying pan, along with the ground meat. Add some herbs like thyme and sage. Cover and simmer over medium heat, stirring often, until the veggies are tender. Add in frozen peas and/or corn during the last 5 minutes of cooking. You can also wilt in chard or kale at this time.
For the slaw: grate cabbage, carrots, green onions and parley. Dress with vinaigrette. Toss in sliced almonds or sesame seeds if you'd like.