The unseasonably warm weather has us up to our knees in mud, and dreaming of spring! We start many of our vegetables as seedlings before transferring them to the greenhouse or to our gardens. This week we started all sorts of delights including herbs, lettuce, peppers, eggplant, fennel, marigolds, and lavender. It’s such a nice feeling to have our hands back in the dirt again!
We seeded three trays of tangerine marigold flowers. These citrus-flavored beauties are one of the many kinds of edible flowers included in our salad blend.
It’s so exciting to think about having fresh herbs in the garden again! We had parsley and cilantro sticking it out in our snowy garden into December under a layer of protective row cover. But nothing makes us dream of summer more than basil. This year we’re also growing paprika, which is made from the dried and ground fruit of the capsicum annum bell pepper.
We’re also expanding our micro-greens and shoots offerings, including pea and sunflower shoots. These quick-growing plants are harvested after only a few weeks and are packed with flavor and nutrients! They’re delicious in salads and by the handful, and coming to you this spring!