Big things afoot the last couple weeks. In addition to new babies and season endings, we’ve done a website revamp, decided to have a longer season (24 weeks) starting earlier (April 15th), put together the sign up for the summer, and written an article for a magazine. Not bad for a volunteer staff! The signups should be available in a day or two at http://www.zoegarden.com/, we’re handling them all in-house this season, and I’ll let you know as soon as there’s more info.
Thank you all so much for being with us through our first winter CSA season. David learned a lot, especially about getting more variety in the ground in the late summer so that there’s a large enough volume of greens to get into the winter. Each season a little better! We’re looking forward to having you in the summer.
frozen fruits (either berries or peaches, depending)
microgreens and bean sprouts
MEAT: ground beef, lamb leg or loin
No pictures again this week. It just doesn’t seem so urgent when the vegetable variety is smaller than the summer. Which is the case historically, too. The vegetables that are in season through the winter are far fewer in number and variety — it must have been really boring and bland in the February of 1732!