We are loving the harvest of big, healthy fresh greens, herbs and tender roots coming out of our fields this last week! After a year of learning about our soils (and making some major investments) and the results are already showing.

We know it takes time to build and balance soil, and those who have been farming the same piece of land for many years also know there are nuances that come with time. After we bring up our calcium and potassium to optimal levels, and bring up our organic matter, it will become more of a nuanced balancing act.

But for now - experiencing the results (healthy crops growing with vigor) is very, very encouraging. I say experiencing, not "seeing the results" because the health of our crops has such an impact on our business and our daily lives. Harvesting healthy crops is easier and feels better. Selling healthy crops is easier and feels better. Caring for healthy crops takes less effort and brings more joy! It's such a simple truth, and one that I have known for so long, but not since I started the Medway Community Farm in 2010 have I experienced soils this depleted. I forgot what it feels like to give back to your soil in a major way and experience the results in such a profound way.

Investing is fertility feels like a risk. Compost is expensive and takes effort to spread. Minerals and lime are also expensive. And it's not as simple as "the more the better". We take soil tests and consult with agronomists to decide what to apply, but none of soil science is an exact science, at least not when it's happening in the field and not in a lab. There are so many variables. You can over apply magnesium and put your soil chemistry out of alignment, preventing plants from being able to utilize calcium in the soil. Any mineral in excess can cause problems, so we have to be careful and calculating when amending our soils.

It's very, very exciting to experience the early results of our efforts this year - and we hope you enjoy the experience too!
Excited for something different? Harvey is too! He checks the cucumbers every day (and convinced me to pick him a gerkin yesterday). We are on top of our cucumber game this year - get ready for our earliest harvest ever!
Lettuce rejoice!

It's salad season. Think about all the fresh lettuce you couldn't eat all winter. This is lettuce's moment to shine. Humans have bred it to grow in summer too, but spring is its favorite season. Salads all around!
So, what's in the share?

Spinach: 1/2 lb bag
Head lettuce: 2 heads
Choose 2: Kale, chard, bok choy, collard greens, radishes, mustard greens and arugula
Choose 1: Beets or Sweet Turnips
Choose 1: cilantro, garlic chives, fresh oregano, fresh thyme
Recipes

Don't forget to check out the other recipe pages on the Upswing website if you need some other ideas!

This salad is amazing. It's SO amazing that my kids chose to take leftovers of it for lunch instead of getting the school lunch which they usually adore. If heat isn't your thing, swap the pickled jalapenos in the dressing for mild green chilis.

Don't be scared off by the "porridge" - think of it as a casserole. It's super delicious. Use kale, Swiss chard, spinach or even escarole in this delicious 5 ingredient vegetarian meal.

I love this recipe because you can mix and match the greens to use what you have on hand and it always comes out DELICIOUS!

Super easy grillable meal! Creamy ricotta cheese, lemon zest, arugula, asparagus, salty pistachios and hot honey.

This recipe will work no matter which herbs you pick and calls for lettuce and arugula.

A gorgeous spring salad with raspberries, dried cranberries and feta cheese. This would be equally delicious with strawberries or blackberries and you can easily swap the feta for goat cheese and use pecans or almonds in place of the walnuts.

In less than 10 minutes you can have this side dish on the table. The sweet and salty sauce kicks up the mild flavor of the bok choy. I like to grill mine until it’s just crisp-tender. Make sure you stick to medium heat on the grill so the sugar in the sauce doesn’t brown too quickly.
Sincerely,

Your Farmers
Brittany and Kevin
Thanks for the spring pic, Melody!
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.