Mmm … Monadnock!

For those of you who don’t know, this is the farm’s first season on this new amazingly productive prime agriculture soil. Last year was the last year Tracie’s Community Farm could be located in Sullivan, where it had been for 9 seasons. We found out about this land last November. Fitzwilliam Green LLC had a vision of preserving the land for farming by putting it into a conservation easement and selling to someone who wants to farm. After checking out the land and meeting David and Barbara Green and Matt and Michelle Buonomano, I soon began tilling and working it, had help moving all the supplies and perennials built up over 9 years, harvested 1.5 acres of trees, using the pine to build a barn, put up the greenhouses and here we are! I can’t even believe it and I am truly thankful and blessed every day. Thank you to all who have contributed and been a part of this fruition.

This week’s harvest:

-Mesclun: A mix of greens including Arugula, Tatsoi, Red Russian Kale, Red Mustard along with Pansy and Nasturtium flowers to be eaten raw in salads

-Lettuce: Mix in meslcun to enhance flavor, color and texture of salad

-Radishes: Eat the roots fresh in salads or as a snack, wash + use the greens in salads, as well as stir fry or cook, marinated on the grill

-Bac Choi: The darker green leaved heads with thick white stalks used raw or in stir-fries

-Spinach: I love raw in salads or in quiches

-Herbs: (Parsley, mint, oregano, thai, lemon or lim basil, chives) If you ever have any specific herbs you’d like for the next week, please call or email me your request. You can dry any extra oregano for use throughout the year.

-Hakurei Turnips this week or next (white roots): Use as you would larger turnips or potatoes or eat raw or in stir fry-very tender