OMG OMG OMG. It's seedling sale week. Aaaaaah. (for those of you who don't know, we grow and sell a lot of seedlings). Harvey helped me make a seedling sale sign yesterday for mothers day. He said "I had to write 'mom' so they know you're the farmer!" That's me in the middle - I look good.

I hope you all received the email to the general list on Friday, because my time is up for content creation until next Monday.

That said, this week marks the halfway mark on the spring share - we hope you are enjoying it. This week is a very greens "heavy" week. We are mostly out of winter storage crops and the Aspargus is only just coming in (but it's coming!).

It's what we advertised though - spring share is a green share. We hope you are all feeling healthier from all the salads I'm sure you are eating! We are definitely enjoying it and we are grateful for the chance to grow it!
That's Claire, one of our crew members holding up a leaf of spinach from our caterpillar tunnels this morning! Spring spinach is so tender because it is growing so fast! this spinach is so tender we decided not to wash it, since we felt the handling of the spinach in the tub and spinner would cause too much damage. So we packed it up right away!
So, what's in the share?

spinach! An important note! We packed your spinach dry because it is so tender (see above). A reminder that our produce is never "washed" (legally I can't call any of our produced washed without dunking it in three separate dunk tanks and one of them has to have sanitizer in the water - ew). We do spray/rinse it to get the grit out and to preserve quality. We decided that the handling of the spinach in wash would cause more harm than help so we just packed it up really quickly and got it in the cooler. It was very clean when we brought it in, but you do want to wash it before using it.
mini gem head lettuce - these little cuties are our first heads of the season! They are kind of a buttery mini-bib.
pea tendrils - We over seeded/they over grew . . . I'm not sure, but we have a lot of pea tendrils this week so they are headed your way! Try the lemon pea tendril pasta recipe or a pesto recipe!
Greens choices (take 2): arugula, baby mustards, kale mix, micros, claytonia, lettuce mix
Choose 2: cilantro, dill, chives, radish
Recipes

Lots of leafy greens this week but don't feel like that means you have to eat salad all week (although I would personally love that). Don't forget to check out the recipe pages on the Upswing website if you need some other recipe ideas!

Made a version of this last week and highly recommend it. The version I used is from her newest cookbook and instead of making meatballs, just brown the chicken with the herbs and onions and proceed with the recipe. It uses a ton of fresh spinach and herbs. Oh! and the version I made had tortellini as the pasta. So good.

These are a delicious weeknight meal AND a great way to trick your kids into eating spinach. Mine will eat almost anything if it’s covered in cheese.

Everyone knows that oranges are high in Vitamin C but did you know that peppers are as well? Give your immune system a boost with this zingy spring salad.

Perfect for this week's share! Spinach, fresh herbs and radishes all combined for one gorgeous and nutritious frittata.

This decadent gratin is great to use up 3 bunches of whatever greens you choose this week. It calls for arugula and spinach but you could swap out kale or mustard greens as well.

This flavorful salad calls for kale and arugula but you can use any mix of greens that you have handy. The same goes for the fresh herbs!

This pasta salad can be served as a side or as a stand alone. I love the addition of the white beans and sun-dried tomatoes.
Sincerely,

Your Farmers
Brittany and Kevin
(we'll work on getting a spring photo in here - no more snow!)
Pick Up Details:

Holliston Community Farm
34 Rogers Rd, Holliston
Tuesday, 1pm-6pm
Park beyond the farm stand (up the hill, past the yellow house)

On Farm, Pepperell
65 Brookline St, Pepperell (parking is more like 50 Brookline on maps)
Wednesday 2pm-6pm
Park in the lot near the greenhouses with the white 'Upswing Farm' sign

Weston Nurseries
93 E Main St Hopkinton (but don't pull into the main entrance!, see parking info below)
Thursday, 1pm-6pm
Just west of the nursery is a traffic light. Turn up the hill onto Legacy Farm Rd North and then take your first right into the back gravel parking lot to park. You will see our truck and tents from the street.

Call 508-215-8378 with questions. If you text, please make sure to include your first and last name in the text.

Email brittany@upswingfarm.com with any planned schedule changes
Storing Spring Produce

Greens: In a plastic bag in the fridge, not near the freezer. (Ideally between 34 and 40 degrees with 98% humidity.) If they don't come in a bag, undo the twist tie when you get them home and put them in a bag. They will wilt without one.
Root veggies: All roots (even potatoes) want to be in the fridge. Onions, shallots will also want to go in the fridge (in paper bags, not plastic) since spring is sprouting season and they will want to grow if left on the counter. If they do sprout, you can still eat them! The whole green stalk is edible and delicious. Think "green onion". Potatoes should go in the fridge in a paper bag. If they sprout you can knock off the sprouts and still eat them.

Herbs and scallions: Unless you are drying them, they can go in a plastic bag in the fridge.