Will this work? A 24-hour, You-Pick, Pop-Up Farm Stand, by appointment only?
Ready for harvest now, we have: beets, beet greens, collards, young onions, green garlic, pea tendrils, swiss chard, sage, and thyme. You can come cut your own bunches and name your price. Payment accepted in cash, or by online donation to the the Neighborhood Farm Initiative.
To schedule an appointment, contact Ann@NeighborhoodFarmInitiative.org
Or Text me at 202-215-2522
I love lifting the immature, green garlic bulbs before they are ready, before the cloves have fully formed. They wont dry or preserve well at this stage but, you can chop up the whole stalk, as though it was a scallion or spring onion, and it has this wonderful, mild, almost nutty flavor. This is great addition to whatever is on the menu tonight. Yum!
Sometimes everyone feels alone, like this loner pea with no pod mate. There is a cure for this sense of isolation! Its time in the garden, with your hands in the soil, connected to the earth and the source of your food, your sustenance. Its hard to feel alone when you feel so connected.
Taking stock - Making stock
This time of year, before the new spring crops have gotten big, and the tired over-wintered crops are tough and weather-beaten, this is the time for a good rich vegetable stock. I cut back nearly everything in the garden; I harvest that cabbage that never fully headed-up, I trim the tops of the leeks that havegone long and scraggly, I remove all the tired, old, outside leaves of the over-wintered beets, turnips, kale and chard. Then I trim some new garlic tops, throw in some onion and celery trimming that Ive been saving in the freezer just for this day. I put it all in a giant pot, cover with water and simmer for two hours.
Because the inputs vary, so does the output - the flavor is never exactly the same, but invariably the result is a good rich vegetable stock, which can be frozen almost indefinitely, but usually ends up as soup that same day. Today it was corn potato chowder. Yum!