- German Butterball Potatoes
- Black Beans
- Dakota Black Popcorn
- Winter Squash
- Cabbage Rapini
- Collards Rapini
- Yellow Onions
Well, it’s another rainy week in March, isn’t it? The fields show it, with their green flush of untilled winter cover and their trails of deep elk tracks reflecting the gray winter sky. Everybody is thinking the same thing: “It wasn’t like this last year.”
By this time a year ago we already had three beds of peas popping their vines out of the warm, tilled soil. We had lettuce, spinach, beets, and Yukina Savoy, radishes, turnips, and baby kale in the ground by late March. This year we have puddles. Sure, they are nice puddles, shaped like a herd of elk, but not so good for salad.
The fresh spring greens that we were able to harvest for the last couple weeks of the CSA a year ago are a far off thought, and a very long shot, this year.. But last year was not the norm. So we’ll try not to think about spring green quite yet. They will come sooner or later.
For now, we are thankful for the food that have and can take solace in the fact that the mountains are brimming with snow, the rivers are running strong, the dry, hot months of summer will be here soon, and we are in currently in no danger of running out of work to do in the rain.