One thing Marc and I had to learn early when we started Rumar Farm was to be flexible and able to change plans quickly. Just the process of designing your baskets each week takes creativity and patience to wait until the last minute and see what is ripe and ready to harvest. One of the biggest unknowns is what Mother Nature will throw at us. Have you noticed that farmers are never happy with the weather? Either it is too hot or too cold, too dry or when we finally do get rain, its either too much or not enough. It’s been challenging to find dry days to harvest and keep the weeds in check this week. Our raspberries are coming on strong and when they are ripe they need to be picked!! We are about half way through the raspberry season and you will have another chance to enjoy our beautiful berries again this week.
Here is what you can expect in your basket:
Hearty Greens We are slowly moving from the tender lettuce greens of early spring and now are getting into the heartier mixes. Your mix this week consists of lettuce, Asian greens, mustard greens and kale.
Raspberries They don’t last long so you need to have a plan to enjoy them at their peak. Along with just popping a few fresh perfectly sweet raspberries in your mouth, we love to add them to our overnight oats, bake with them, use them in a glaze with chicken or salmon. What about a mason-jar lemonade with fresh raspberries garnished with basil or mint?
Sour Cherries Sometimes referred to as pie cherries (for obvious reasons), sour cherries are tart and tangy which make them ideal for sauces, cocktails, vinaigrettes and more.
Cucumber Mix Sampler The cucumber patch is full of flowers and we need the sun to get the volumes going. You will only get a sample this week, but more are on their way. Add it to your salad or sandwiches.
Easter Egg Radish Chop and add to tacos and sandwiches for added crunch and zing. Roasting them will bring out their natural sweetness. Their beautiful colours look great on a crudité plate.
Spring Onions Sweet and mellow with a med size bulb; red, white and yellow. Good either raw or cooked. Great grilled on the BBQ – coat with olive oil, salt and pepper and slightly char.
Sage Herb Try something a bit different, fried sage leaves. Just melt butter in a skillet over medium heat, throw in the sage leaves, cook, stirring occasionally until they stop sizzling. Remove from pan and cool on a plate. Eat as an appetizer or use as a garnish. You will be left with sage brown butter in your skillet which is quite a treat in itself drizzled on top of soup or pasta.
Wild Flower Bouquet Our wildflower patch continues to bloom, right now the bee balm is in season along with white daisy’s, black eyed susan’s and more. We wanted to share its beauty with a small bouquet for your home.