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farm plot

Farewell Mustard

We are so thrilled to be going into our fourth week of sharing a beautiful harvest with all of you. We can tell by the tiny pepper and tomato fruits that we’re beginning to transition from the cool, wet, earthiness of Spring (Kapha season) into the high energy and heat of Summer (Pitta season). We hope you enjoyed a lot of the spring greens as much as we have. The mustard is officially done until fall, but we’re still getting a lot of lettuce and kale coming in and we’ll have another round of arugula for you as well. Carrots and beets are super close - hoping for a harvest on those in the next couple of weeks.

I am amazed every single day at how the plants seem to double in size overnight, particularly when the moon is waxing. If you’ve ever watched plants in the evening, they fold their leaves upward, as if reaching, only to exhale in the morning having stretched ever so slightly taller. It’s pretty darn magical and reminds us that there’s a time to reach and a time to simply be.

“To be alive in this beautiful, self-organizing universe – to participate in the dance of life with senses to perceive it, lungs that breathe it, organs that draw nourishment from it – is a wonder beyond words.” —Joanna Macy

Chard leaves Red Cabbage closeup

Lastly, we believe that our summer is going to be quite bountiful so we’re opening up more spots in our weekly harvest share. Please share with those around you who might like to join in.

Stay nourished. Stay blessed.

-Ruth & Matt

15-Minute Rainbow Chard, Red Bean, and Peanut Stew

New to the harvest this week is Rainbow Swiss Chard. Chard is rejuvenating to the liver, purifiying and cooling to the blood. It’s one of my very favorite greens to mix into just about any recipe that calls for a green. Take a look at this recipe on One Green Planet.
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