It’s late spring and that means that we’re surrounded by greens! While we feel so lucky to eat fresh greens all year round, the variety and abundance that spring brings is always very exciting. We can eat crunchy bok choi and cabbage, tender baby lettuce, and hearty kale and collards to our heart’s content. The leaves on the trees have gone from light green to dark, and the bunching greens are somehow both green and purple at once!

There’s also a whole lot of crispy brown around the farm given this dry, relatively cool weather. We’re pretty much constantly watering in order to maintain lush greens and keep all of the trees that we just planted around the farm in good shape. So far it’s been okay, but constant irrigation adds a whole lot more to a farmer’s plate. The cooler nights have led to slower summer squash and cucumbers than usual, so while normally this would be what we call a “shoulder season,” we’re still solidly in greens-land for the time being.

Here are some of our favorite greens recipes - hope you enjoy them, too!

BOK CHOY, KALE & BEET SLAW WITH CREAMY CASHEW DRESSING from Dishing Up the Dirt
Northern Spy’s Kale Salad from Food52 (from the Northern Spy restaurant)
Green Gumbo from Saveur
Caesar Salad with Parmesan Croutons from Ina Garten