2017 Sneak Peek

The countdown to spring is on! It's hard to believe in only a month I will be planting the first seeds in the urban farm's grow room. In our northern climate, most vegetables have to be started indoors so that their growing season will be long enough. At first glance this may seem like a pain, but it gives veggie growers a chance to baby their plants and allow them to get big and healthy during those first weeks of life. Having a grow room is also just fun, and the grow lights really make the dark days of winter feel warm and bright.

For now, here's a preview of some of the vegetables that I am especially looking forward to planting, growing, harvesting, selling, and eating this year. If there is a veggie you are excited about, let me know!

Meet the Black Krim heirloom tomato. I've never grown a black/green tomato before, so I am very excited to try out this variety!

The Hungarian Hot Wax pepper is a hot pepper (like a jalapeno) but with the texture of a regular wax pepper. I think they would be great pickled or chopped up as a pizza topping.

Tatsoi was the most beautiful vegetable I saw on my WOOFing trip this fall, and I knew I needed to grow it. It's much like spinach and is good stir fried or even eaten raw in a salad. Here are some recipes for this Asian green.

I first had pickled daikon radish at a local restaurant, Graze, and I fell in love with this little root veggie. Here's a link with some other ways to enjoy them.

For years I ate the sauteed greens of chard and enjoyed their surprisingly salty flavor, but tossed the beautiful stems in the compost. I didn't really appreciate this veggie until summer 2016 when I learned that you can cook and eat the stems in much the same way as asparagus! Fantastic! Here's a recipe to get you started.