A big news week

Tidy furrows in the fields …

It was big week around these parts, as I’m sure you can imagine.

Casey got the first of the potatoes planted!

Oh, wait … that wasn’t what you were expecting me to write about? That’s right, there was another big thing that happened this week too:

The primary election! Our family survived our first season of campaigning! Hoorah!

Casey on election night!

The results were positive too: Casey almost tied with the incumbent county commissioner and will be headed to the run-off general election in November!

We have a lot of work ahead of us, but we already laid most of the groundwork and we’re excited to see how the next steps go. In addition to the campaign work itself, we’ll also spend the next few months brainstorming different possibilities for next year (we’ll have to have Plan A and a Plan B, depending on possible election outcomes).

But, first, we celebrate! The next few weeks we’re going to take a bit of a break from too much campaign work and focus on enjoying the start of summer activities: kayaking, etc. Life is for the living!

Plus, there’s a lot more to plant too!

Enjoy this week’s vegetables!

Your farmers, Katie & Casey Kulla

~ ~ ~

Meet this week’s vegetables:

  • Radishes
  • Sugar snap peas
  • Salad turnips
  • Fava beans — We’ve begun picking the fava beans! They are a little on the younger side still, but we like starting to harvest them at this stage because it offers a different potential eating opportunity than the later beans (which are bigger and great for shucking). When the fava beans are long but not yet full, we love to roast them whole and eat the whole bean (pod and all). It’s delicious! Be sure to put them in a single layer so that they actually roast rather than steaming, and use good oil/butter and salt. We love this spring treat!
  • Head lettuce
  • Fennel bulbs
  • Rainbow chard
  • Kale
  • Butternut squash
  • Marina di Chioggia squash
  • Garlic scapes — Garlic scapes are also sometimes called garlic “whistles” — they’re the green shoot that pops up out of the top of the plant as the bulbs begin to grows. Technically, the buds will open into a flower, so in a way you could think of these as garlic rapini! The entire length of the stalk is usually tender enough to cook with, so chop the whole thing up and use it as you would other garlic — toss it in the pan with butter before cooking greens or add it to salad dressing, etc.
  • Green garlic


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One Response to A big news week

  1. Sandy Burch says:

    Congratulations Casey and the whole family!

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