Our second market of the year, and product diversity is definitely increasing. I really appreciated all the regular customers who remembered us from last year and were excited to find us back. Thanks for your interest and support, we’ll look forward to seeing you regularly throughout the year.
HAPPENING AT MARKET THIS WEEK
The Rock Bridge Culinary Arts students will be holding their annual omelet-making fundraiser. This is a neat live event in which the students prepare custom-order omelets using market-sourced ingredients; come hungry and ready to support this really high-quality program that has produced many excellent chefs.
AVAILABLE THIS WEEK
Lettuce mix (young greens, multiple varieties)
Spinach (first cutting, tender tasty leaves)
Baby greens saute/salad mix (mustard, arugula, mizuna, beet greens, tat soi, pea shoots, etc.)
Radish mixes (sweet to spicy, currently featured on the menu at Red & Moe)
Sweet radishes (currently featured on the menu at Sycamore)
Green garlic (also on the menu at Red & Moe)
– Mint, 3 varieties (in use at both of the above)
– Garlic chives (available on the Culinary Arts omelets this week)
– Herb sampler bundles (oregano, thyme, sage, chives)
– Lemon balm
OTHER FARM NOTES
It’s May weather, all right, going from two hard freezes last week to a series of hot, dry days this week, and potential for a few more nights of frost early next week. We’ve been running a lot of irrigation to keep the cool-weather and young crops happy, as we haven’t had meaningful rain now in two weeks, and if we don’t get something tonight it’ll be a lot longer. Otherwise we’re still feeling reasonably on track for the season, now getting regular help from a set of farm workers who are a great benefit to us.