Even though this has been a challenging spring we are excited about what’s in store for the summer fresh vegetable season. The cold, wet spring has prevented us from getting into the fields and when we can, a lot of the crops are just not interested – it is way too cold!
This is how I started writing this post two weeks ago. How things change! It was 90 degrees over the weekend and today was forecasted to be the hottest day of the year. The tomatoes are happy and growing well and the early spring crops that were chilly two weeks ago are so hot now that we worry they will bolt. So this is what farming is all about. Mother Nature is showing us who is in charge.
This year we are trying some varieties we haven’t grown before and are eager to find out how they do. These are some of the vegetables varieties coming this spring:
Purple Vienna Kohlrabi – Not only is kohlrabi loaded with nutrients but has a cool, refreshing taste. It is a mix between a cucumber and a radish with a really nice crunch. We are not growing a lot but would like our customers to have the opportunity to try it. This Purple Vienna variety will be so pretty mixed with our standard white Korridor Kohlrabi… maybe tossed as a slaw or mixed in with your salad for a new bright taste. Kohlrabi is a cool season crop so we will try it again in the fall with a traditional German recipe that includes a lot of cheese and a touch of nutmeg.
Baby Bok Choi (or Pokchoi) – this is an Asian green that is said to have a tangy sweet yet delicate flavor. If harvested very small it can be used in tossed salads. We will harvest a little larger to be used in stir fry. This is an ideal way to cook vegetables on a busy night. It cooks quickly and retains the nutritional value.
Purple Top High Globe Heirloom Turnips – this is a favorite childhood vegy. Mom would grow them in the garden. She would harvest them and we would wash them and refrigerate them. The top is a beautiful shade of purple and the bottom is a creamy white. Peeling exposes the contrast of the purple, creamy white and pure white underneath. Slice it up, add a little salt and this is truly delicious. I don’t bother with a salad or cooking and mashing with potatoes but I do know that is an excellent way too.
