Planting and Waiting

Summer plants headed into the field!

Planting and Waiting

Another big planting week in the books! This week we planted our first successions of tomatoes, peppers, summer squash, and sweet corn. We also planted cucumbers, green beans, and cantaloupe in the high tunnels. Phew! Exciting, tasty stuff.

We are coming to the end of our "winter" season CSA! We wanted to let you know that you'll be able to order your share for this week and next (pick up on 5/16 and 5/23,) and then we'll take a one week break. Summer CSA pick ups begin on June 6th. So just to be clear, that means no CSA pick up on 5/30. We had hoped to be able to go non-stop, but with the unfavorable conditions this spring, lots of our late spring crops are just taking longer to size up than we'd planned.

Our summer field getting filled up with plants

What We're Eating

Grilled Asparagus

We love grilling, and we love asparagus, so, we eat a lot of grilled asparagus! So simple it doesn't even need a recipe - just make sure you coat your spears in plenty of olive oil, salt and pepper. Grill them for 3-4 minutes, giving them a few turns (we like our's "al dente" still." 

SIGN UP FOR YOUR SUMMER CSA SHARE!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

Have a great week everyone!

- Joanna and Bryan

"Where are the strawberries?!?" - Rosie

Summer in View

First asparagus peaking up!

Summer in View

Just as we feel like we're getting our feet under us for spring, summer is in view! This week we're planting lots of summer crops in our high tunnels like cucumbers and cantaloupes. Outdoors it still feels like spring on the farm, with carrots and radishes up and growing, and the first asparagus popping out of the ground! There are still loads of flowers on the strawberry plants, so keeping thinking good, sweet, red thoughts for the next few weeks. 

With summer crops needing the real estate in the high tunnel, we're starting to part with our faithful winter greens. Make sure to get lots of lettuce and sorrel this week while they're still here!

Another summer favorite - napa cabbage!

Maple Syrup is Here!

You'll find your syrup orders in your boxes this week. If you do not want to pick up your syrup this week, please email us to let us know. We can hold on to it until the week that you want to pick it up. Hooray for syrup!

Another spring crop - dandelions!

Summer Shares start June 6th!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up on June 6th. We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

What We're Eating

Deborah Madison's Sorrel Lentil Soup

This recipe is perfect for today - warm and creamy, but fresh and springy, all at once! And of course, we <3 Queen Deborah Madison.

Ingredients

• 3/4 cups dry lentils (preferably Puy or black beluga)
• 1/2 small red onion, finely diced
• 1 bay leaf
• 1 Sea salt
• 6 cups water or chicken stock
• 1 big bunch sorrel, stems removed if large, shredded
• Freshly ground pepper
• Crème fraîche

Directions

1. Rinse the lentils and put them in a soup pot with the onion, bay leaf, ¾ teaspoon of salt and water or stock. Bring to a boil, then simmer, partially covered, for 30 minutes or until the lentils are soft.

2. Puree half the cooked lentils until smooth, then return them to the pot. Add the sorrel and cook for 10 minutes more. Taste for salt, season with pepper and serve. Stir a spoonful or two of whisked crème fraîche into each bowl.

Have a great week!

- Joanna and Bryan

Gearing Up for Growth

Sunrise on the farm

Gearing Up for Growth

So many plants are popping up around the farm this week! Many of them are things we've grown before, but not at this farm, like swiss chard, snap peas, and strawberries. But some of them are things we've never grown before period like sweet corn! We're also turning over one of our faithful winter growing spaces from salad greens to cucumbers this weekend, which is a sure sign of summer to come! We found a few flowers on our strawberry plants this week, so fingers crossed that they'll make delicious berries and that the deer won't eat them all. Cross your fingers for a berry-ful spring!

First comes flowers, then comes berries!

SIGN UP FOR YOUR SUMMER CSA SHARE!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

What We're Eating

Wilted Mustard Greens

This is one of my favorite way to eat greens, period! Put a little bit of a neutral oil in a pan over medium heat. Add the greens, stir, and cook for a couple of minutes. Add about 1T soy sauce, stir, and cook for a couple more minutes. Serve topped with white and black sesame seeds. Enjoy!

And a sunset rounds out a day at the farm

Have a great week!

- Joanna and Bryan

Spring Sweetness

Sweeter than cream?

Spring Sweetness

I think the air has a certain special smell in the spring. I think it comes from sun hitting wet soil and baby plants, but who knows. But the first wafts of it finally hit my nose this weekend! 

Unfortunately we can't bottle this sweet smelling air and put it in your CSA boxes, but we are offering the next best spring treat: maple syrup! Baer Brothers Maple Syrup is a family farm in Southern Pennsylvania that makes the tastiest maple syrup we've ever had. They offer group orders with pick ups in Baltimore, and we're offering their syrup through our CSA this year. 

To place your order, go to the Other Farms section of Small Farm Central. You will "purchase" your syrup this week, and it will be in your box on May 2nd or May 9th (it's getting delivered to Baltimore on the 2nd so we're not sure if it'll arrive quite in time for CSA delivery that day.) Orders are due on April 26th so you can only order this CSA ordering period. 

Baloo already thinks it's too hot outside and spends most of his days in the shade of the cooler

SIGN UP FOR YOUR SUMMER CSA SHARE!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

Rosie in profile

20% Discount at HEX Ferments this summer!

Another great reason to sign up for your summer CSA pick up at HEX Ferments is that you'll get 20% off your entire order when you pick-up your share. This discount only applies to the time that you are picking up your share and not outside of it. Our vegetables are featured in many of HEX's products, so you'll get to taste them in many forms when you pick up your share at HEX each week! 

Baby plants under row cover to keep the hungry bugs off of them

That's all for this week! Cheers! 

- Joanna and Bryan

Sprung!

Plant babies growing their hearts out!

Sprung?

We're still planting away out here, gearing up for a great season of food. Some things are going right, and some things are going wrong. Each day is full of mistakes, growth, sweat, and swearing. Even though we can get frustrated on a day to day or moment to moment basis, we're thrilled to be doing what we're doing. And we're so happy to have you along with us!

This week we finished seeding our first rounds of lots of delicious directed seeded crops like carrots, turnips, radishes, and beets (a new experimental crop for us!) We're so grateful for the rain today and tomorrow to help all of these seeds germinate. Now we're continuing our massive potato planting, plus a bit more transplanting and nurturing our baby summer plants like peppers, cucumbers and tomatoes. 

Paco guarding the baby napa cabbages

SIGN UP FOR YOUR SUMMER CSA SHARE!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

The G has yet another job - dibbling! This silly word means poking holes to plant plants into. Bryan built this rig - what a guy!

20% Discount at HEX Ferments this summer!

Another great reason to sign up for your summer CSA pick up at HEX Ferments is that you'll get 20% off your entire order when you pick-up your share. This discount only applies to the time that you are picking up your share and not outside of it. Our vegetables are featured in many of HEX's products, so you'll get to taste them in many forms when you pick up your share at HEX each week! 

What We're Eating

Truly Crispy Sweet Potato Fries

Legitimately crispy!

At the turn of the seasons like this, I like to say a fond farewell to crops that have fed us for the past few months. I miss sweet potatoes so much in the summer, so I wanted to give them a delicious send off. 

I used this recipe from Foodie with Family. There's a long intro explaining each aspect of the simple but precise recipe, and I recommend reading it all! The results were seriously crispy. We dipped them in Tahina Sauce from the Zahav cookbook, and they were just divine. 

Another recipe that caught my eye this week is for Early Spring Panzanella from The First Mess. I love The First Mess because Laura's plant-based recipes celebrate vegetables and make them the stars of the show. This recipe sounds especially fresh and delightful (though many of these ingredients aren't quite spring crops in our region.)

Happy eating!

- Joanna and Bryan

Spring?

Bryan's view

Spring?

It's scary to say "out loud," but it might finally actually be spring? Certainly the weather doesn't quite feel like it yet (it was 27 degrees when I woke up this morning), but at least our daily to-dos feel spring-like! Maybe if we just keep planting, watering, cultivating, and seeding, the weather will start acting like it's spring, too. Right now we're planting lots of roots and greens like carrots, arugula, shallots, and radishes, but soon we'll be planting one of our biggest crops on the farm: potatoes! Our order came this week, and we can't wait to get them in the ground. Bryan is very happy to be farming full time, and the dogs are thrilled that they get to hang out with him every day. 

Bags of seed potatoes in our cooler!

SIGN UP FOR YOUR SUMMER CSA SHARE!

Keep getting your personalized box of weekly vegetables this summer by signing up for a Summer CSA share. The lowest buy-in rate is $180 with payment due before the first pick up (late May.) We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA,"and choose your share size. Let us know if you have any questions or issues.

French breakfast radishes are ready to rock!

20% Discount at HEX Ferments this summer!

Another great reason to sign up for your summer CSA pick up at HEX Ferments is that you'll get 20% off your entire order when you pick-up your share. This discount only applies to the time that you are picking up your share and not outside of it. Our vegetables are featured in many of HEX's products, so you'll get to taste them in many forms when you pick up your share at HEX each week! 

What We're Eating

Radish Butter on Toasted Baguette

This recipe is so French-y, fresh, and spring-y, we couldn't resist!

From Martha Stewart

1 bunch French breakfast radishes

1 baguette

6T butter, softened

Salt and black pepper

1. Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.

2. Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

Have a great week!

- Joanna and Bryan

Planting Like Crazy!

Planting like crazy!

Hi folks! Just a short note this morning since we have loads of planting to get done! The weather has not been very cooperative, so we have to "make hay while the sun shines," or, in our terms, "plant vegetables when the soil moisture is just right." Typically in spring the limiting factor is too much moisture, and this spring has been no exception. We both have very muddy boots by the end of the day! But today is sunny enough for us to get into the ground, and we're thrilled. We aim to plant onions, shallots, carrots, peas, radishes, and spinach this weekend. We'll see!

We seed crops with these seeders attached to the bottom of our cultivating tractor.

RESERVE YOUR SUMMER CSA BY MARCH 31ST!

Tomorrow is the last day to buy in to our summer CSA program for only $50! After tomorrow, you will have to buy in at the regular enrollment rate, the lowest of which is $180. We've added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! There are a limited number of shares available for pick up at HEX Ferments, so sign up ASAP if you want to keep picking up your share there!

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA," select "Re-enroll" (it's the last option listed.) Let us know if you have any questions or issues.

Sign up to get more salad in your summer CSA!

20% Discount at HEX Ferments this summer!

Another great reason to sign up for your summer CSA pick up at HEX Ferments is that you'll get 20% off your entire order when you pick-up your share. This discount only applies to the time that you are picking up your share and not outside of it. Our vegetables are featured in many of HEX's products, so you'll get to taste them in many forms when you pick up your share at HEX each week! 

What We're Eating

Granny Smith Apples

This week's recipe isn't a recipe - it's a hot tip: order Granny Smith apples this week! These Three Springs Fruit Farm Granny Smiths are not only the yummiest green apples I've ever tasted, they're some of the tastiest eating apples I've ever had period! Still perfectly crisp, tart, and sweet, they're a slam dunk of a fruit. So get yours in your box this week!

Have a great week!

- Joanna and Bryan

Wasn't that something?

Wasn't that something?

When the dust (snow?) settled, we ended up with somewhere around 12-16 inches of snow up here last week. And it's actually blowing another dusting sideways now as I type. I was in the city on Wednesday and there was a pretty well-defined line around Belfast road, where the total accumulation jumped from 5-ish to over a foot. It's a pretty vivid reminder what a difference a random degree or two can make. In this case for us, putting us into an early week delay into getting out into the fields with spring crops, with more rain on the schedule before we've even had a full melt yet.

I'm sure we'll be fine, but this is an excellent reminder of the types of challenges farmers are facing due to climate change, even in a region such as ours that is seeing our total rainfall stay relatively steady and for which extreme weather events are still fairly rare. It's largely about predictability. As farmers, we thrive on it. I need to know that if I plant one crop today--say carrots--because it worked well last year, that the same crop will face similar circumstances the following year--that it won't suddenly drop below 25F and stunt the seedlings. Of course, change is inevitable, but we still rely on the collective wisdom from centuries of growing in the mid-Atlantic to determine each of our actions today. As those averages and trends change in unpredictable ways, it means that we get caught by unfavorable growing conditions when we least expect it, and are unable to take advantage of favorable conditions because we don't know when they're coming.

In the case of this storm, it's an example of an alarming trend observed over the last couple decades on the East Coast by organizations like Penn State, UMD, and Johns Hopkins' Center for a Livable Future. While annual rainfall has stayed steady, precipitation has begun to concentrate in larger individual events, concentrated in Spring and Fall, while we have begun to see a tendency toward drought and heatwaves in the summers. For us in this storm and any ensuing rain, it means we're locked out of our fields for an unfortunate week or two and will therefore have later carrots, etc. But this can also mean that in future years, we and other farmers might be more hesitant about how early to plant many of our spring crops, and will push our break-ground dates back further into April. Ironically, warming average temperatures might actually be shortening our growing season.

This sort of calculation is fundamentally changing what farmland can be used for what products and ultimately altering whole business models. Hay farmers in Maryland have had such a tough decade with wet spring lockouts followed by oppressive, dry summers, that many are changing crops or retiring entirely. Even weirder, corn farmers have seen such yield increases due to climate and technology that their prices are in a many-year free fall. So it goes beyond a few late carrots.

But the important thing to remember is that farmers have the power to reverse many of these trends. Sustainable, soil-building practices can mitigate or even reverse carbon pollution. And expanding markets for locally sourced and direct-to-consumer farm products is increasing the dollar share that farmers see for their product, allowing them to experiment and adapt new technologies to overcome a less predictable, more hostile climate.

Bryan and Ellie, Joanna's mom, picking salad this morning

RESERVE YOUR SUMMER CSA BY MARCH 31ST!

There's only 6 days left to reserve your share! We hope you'll put down your $50 deposit to reserve your main season CSA share today! We've also added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! We're also working to secure a pick up site in or near Federal Hill. Of course you are still welcome to sign up for a summer share after the March 31st deadline, you just won't get first pick in share size and pick up location any longer.

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA," select "Re-enroll" (it's the last option listed.) Let us know if you have any questions or issues.

What We're Eating

Joanna's Deviled Eggs

Image via marthastewart.com

Deviled eggs are one of my favorite foods. They're rich and fancy feeling, and so satisfying to make. Here's my go-to recipe. Add-ins are great and can range from hot sauce to Old Bay to tarragon to anything else that your heart desires!

6 eggs

2-3 T mayonaise

2-3 T sour cream

2t mustard

salt

pepper

smoked paprika

Hard boil the eggs using whatever method you like (I'm partial to the New York Times method.) Once eggs are cool, peel them and slice them in half. Pop or scoop out the yolks into a small bowl. Combine with all other ingredients and mash together with a fork. I like my filling to have diversity in texture, but if you like a smoother filling, you could probably use an immersion blender in addition. Fill each egg white back up with about 1T of filling. Top with crunchy salt, black pepper, and smoked paprika. Enjoy!

Have a great week!

- Joanna and Bryan

Egg-citing News!

Beautiful chicken eggs available in your CSA box this week!

Egg-citing News!

Guess what - chicken eggs! Our friends at Little Gunpowder Farm have offered dozens of delicious eggs for your CSA boxes over the next few weeks! They farm over in Monkton, using the same sustainable growing practices as we do (aka organic and beyond.) They pasture their chickens with love, and you can really taste the difference. Their eggs have some of the most orange yolks that I've ever seen! This means that they're packed with beta-carotene power. Eggs are only available until Little Gunpowder's CSA starts in late April/early May, so order this week before they're all gone! You can find eggs listed under the "Other Farms" section of our CSA ordering website.

Winter Weather Watch

We're keeping our eyes on the impending Nor'easter and will keep you all posted about CSA pick up on Wednesday. Right now it looks as though the majority of snow will fall on Tuesday, so we should be all set for pick up on Wednesday. We'll let you know by 8:00 am Wednesday morning if we need to cancel the pick up for this week. If this is the case, we'll just credit your account for your order total.

Rosie really likes to get cozy while we work.

Here at Good Dog Farm, we're still planting, fixing, and cleaning up galore! The farm is starting to take shape for 2018 - no longer is the "potato field" the "potato field" - it's transforming into the "sweet potato and squash" field. It's weird and beautiful seeing a space transform so much each year!

RESERVE YOUR SUMMER CSA BY MARCH 31ST!

We hope you'll put down your $50 deposit to reserve your main season CSA share today! While the deadline is March 31st, the sooner you place your deposit or purchase your share in full, the easier it is for us to plan our season. We've also added two new pick up locations that you're welcome to switch to once the main season starts in May: Charles Village and Ednor Gardens! We're also working to secure a pick up site in or near Federal Hill. 

To complete your summer sign up on Small Farm Central, click here. In the green box at the top of the page, select 2018 season. Select "2018" on the next page. Next, under "Main Season CSA," select "Re-enroll" (it's the last option listed.) Let us know if you have any questions or issues.

What We're Eating

Shakshuka

In honor of eggs this week, we thought we'd share one of our favorite week night dinners: shakshuka (eggs simmered in spicy tomato sauce!) 

Adapted from smitten kitchen

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapenoss, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Have an egg-cellent week, everybody!

- Joanna and Bryan

Spring into action!

One of the the most exciting signs of spring, cabbage seedlings, fresh germinated in the high tunnel.

Good morning, everyone. Sorry we're a day late this week, Small Farm Central was down for us most of yesterday. I hope it's working for you all now, but if you have any issues, please contact us and we can manually create an order for you.

It's an exciting time of year as plans translate into action. An older farmer once shared this advice with me: "Everything fits on paper." All the planning is well and good, but when the rubber hits the road, it's ultimately our ability to efficiently, effectively, and consistently translate them into action that make for a successful season. And in my experience managing farms, the only way we are able to do this is by building appropriate and executable systems that can guide our practices in the frantic day-to-day work. 

Breaking into a clover-fescue mix for spring

On that note, we've been getting busy around here. We've laid out a new irrigation system, purchased some new tillage implements for the tractor, and we've started breaking ground for the 2018 season. The weather is still too unpredictable to begin planting vegetable crops outdoors quite yet, so what we're seeding are actually "cover crops" ahead of our summer plantings. More preparations for the season ahead, but a good measure more tangible than spreadsheets.

Incorporating sorghum-sudangrass hybrid (once 8' tall!) from last summer.

Cover crops are not harvested for food, but provide a number of services for us in building a healthier soil and growing a more successful cash crop down the line. They reduce erosion and help suppress weeds that germinate during their growing season. Breathing in CO2, they take carbon from the atmosphere and transform it into living plant tissue. When we kill the cover crops and incorporate their residues, this carbon ends up back in the soil as organic matter that is vital to a rich soil biology and the effective transfer of chemical nutrients to our plants. Similarly legume cover crops form a symbiotic relationship with soil bacteria capable of fixing nitrogen from the air into the soil. When they get tilled in, it's effectively free fertilizer plucked right out of the air.

For the spring fields on which we're preparing to grow carrots, radishes and greens, we planted cover crops last year. There were tall grasses that were killed by the cold and laid flat on the ground to insulate the ground and smother weeds. And there were low ground cover and clovers that are still growing now, nurturing the soil with carbon, sugars, and nitrogen. As we prepare to benefit from these natural cycles, we must first make sure to pay this same kind of benefit forward for our next crops. So even before carrots and onions, we're planting oats and peas to feed the soil, that will feed our tomatoes and corn, that will feed us all summer long.

And a last note, we have a new (old) item again. We have full sized mustards and Asian greens coming out of the tunnel again. We highly recommend you give them a taste. The thick stem is sturdy and pungent and the reds are super tender, mild and fresh-tasting. Take your pick and happy eating!

-Bryan and Joanna

Red giant mustard, a new crop!