what's fresh now!

Spring is a heady time of year and while we're busy starting seeds and setting out transplants, we're also enjoying a preview of what's to come.

The first greens to poke up through the soil are are not only free, but the best spring tonic around. Stinging nettle has a flavour similar to spinach when cooked and is rich in vitamins A, C, iron, potassium, manganese, and calcium. We love to incorprate these into our meals while we wait for the first greens to ripen in the greenhouse. In addition to stinging nettles, we are picking:

By mid April we will be picking: arugula, baby beet greens, Hakurei turnips (so good!), mesclun mix & spinach, with baby carrots following soon after.