Sauteed Broccoli Raab
A quick look at the farmers market tables and it is clear the farm crew has been busy. There are so many new veggies – radishes, Hakurei turnips, green garlic, mini broccoli, broccoli raab, and I’m sure I’m forgetting something. There are still fiddleheads and ramps, and all the root crops of winter. It seems only a few weeks ago, I was having a hard time finding new inspiration in the kitchen. Now, I’m so excited about the...
read moreSpringtime Stir Fry
Editor’s note: We are excited to welcome Amber of OBSESSIVISIONS to Kilpatrick Family Farm’s blog. Amber, a graphic designer and photographer, is also a CSA member and local food lover. We have invited her to share a weekly recipe along with photos, and we’re thankful she has agreed. My name is Amber, blogger at OBSESSIVISION, and this is my first of many culinary contributions for Kilpatrick Family Farm. I am so excited...
read moreThree ways to dress a spring salad
This might be the best time of year to eat salad. Greens like arugula, spinach, lettuce, and even turnip greens look and taste fantastic. Many varieties were waiting for the soil to warm as spring got off to a slow start. But, the wait is over. Now that the temperature has warmed, it’s time to eat as many salads as possible before it gets too warm. The farm does grow lettuce year-round, but the leaves are at their tastiest now. In the...
read moreFarm photos: Spring greens and other things
Spring seemed to get off to a slow start, but the warm weather is here now and things are really starting to grow. Our lettuce and other greens are especially looking great and, more importantly, tasty. The photo above is of our salanova, a new variety that grows compact heads of green and red leaf lettuce. Take a look at what else has been going on around here...
read moreForaging for spring
As the weather warms, I’m anxious for something new to eat. With spring sun shining, it doesn’t seem quite right to be limiting myself to the root cellar. I still love my roots, but it’s time to mix it up. Thankfully, there are a bunch of wild plants springing up. Ramps and fiddleheads aren’t generally cultivated, but are available for foragers – including farmers who then bring them to the farmers markets. Japanese...
read moreFarm photos: Signs of spring
Now that the animals have moved from their winter home and into the field, the barn has been transformed into our transplant house. The space didn’t stay empty for long. Look at all the new seedlings that moved in. How many of these can you identify? We’re also planting in the fields and and starting tomatoes in the...
read moreFickle March and Gingered Carrot Soup
I didn’t think it would come this soon. All at once, the clocks sprang forward and the days got warmer. Tuesday’s rain washed the snow away, and a whole string of days reached above 40. I thought it was spring! I actually started panicking about not having my inside projects finished for the winter. Then, I couldn’t remember what those projects were. I just wanted to be outside absorbing the sunshine. I figured some April...
read morePreparing for spring
Although it’s still too cold for any work in the fields yet, the crew has been busy getting ready for spring. Here’s a peek at some of what’s happening in our greenhouses … Lots of lettuce and other greens. Turnips are growing up to get ready for transplant. Artichokes are getting their early start. Spinach transplants are getting started. We got our seed ginger so we can bring you more of this yummy flavor later in...
read moreBeet and apple salad recipe
One of my favorite authors, Barbara Kingslover, calls February the “hungry month.” Living in Virginia, she has hopes of seeing asparagus by late March. But, not in upstate New York. Here we are at least a month behind. So, if February is the hungry month, March must be the month of desperation. At least it feels like desperation when I’m looking for in-season kitchen inspiration. Unlike Kingslover, whose novel, “Animal, Vegetable,...
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