SP26 (WK7): A Walk Through the Flowers
Dear Farm Community -
With the spring rush of tulips behind us, the anemone house turned over to summer veggies, and the ranunculus beginning to slow, it can feel a little bittersweet to say goodbye to those first bright signs of the season. But as the days stretch longer and the sun lingers, the incredible diversity of blooms we see throughout the year is just beginning to unfold. Let’s take a little walk through the fields today, shall we?
Towering giant delphinium, bluest-of-all blues spray delphinium, and baby blush pink spray delphinium are all continuing to show up in full beauty.
Snapdragons have stepped into their long-lasting role in our harvest rotation, just beginning their generous run.
Poppies…. continuing to pop ;)
Ammobium and statice, two of our favorite flowers for drying, are just as stunning fresh and are beginning to find their way into bouquets :-) Our foxglove plants are starting to unfurl their spotted bells, too!
Bachelor buttons are coming on fast!
We’ve just begun harvesting agrostemma, and before long, larkspur will be joining the mix:
We can hardly wait for our peonies to pop ~ one or two have bloomed but there’s so many buds almost there!
Other blooms teasing us - baptisia aka blue false indigo is close to harvest, too!
If you’re feeling as excited as we are about all these blooms, it’s the perfect time to join our Flower CSA. A bespoke bouquet, every single week, made with extra stems and extra care. CSA members get priority for some of our special varieties that are in short supply (like our upcoming peonies!) These bouquets are ready for you at our CSA pickup and forego all of the handling that happens at the farmers market so your flowers arrive to your vase as fresh and pristine as possible. All for just $20 a week.
If you have an event coming up (or anytime between now and october 15th), we also offer “DIY Buckets” at discounted rates - all the ingredients you need for stunning floral centerpieces, gorgeous bridesmaids bouquets, or dozens of bud vases. You can read more and order at the link below!
This week’s share contains our first harvest of spring onions! Spring onions are young onions harvested before the bulb fully matures, with long green stalks and a small, tender white (or red!) base. They have a fresh, mild onion flavor with a slight sweetness, making them softer and less pungent than fully grown onions. These are wonderful for eating raw because they lack the pungent intensity of a mature onion (my eyes don’t even water when I chop them!) Try tossing them in a salad (If you didn’t make last week’s strawberry salad, this is your second chance!) or a simple and oh so delicious spring onion toast. If you’re wanting a main, cook up this sheet pan sausage with spring onions, potatoes, and mustard. Enjoy this seasonal fave while it’s here!
Happy Eating,
Diamond Hill Farmers
the most direct way to support local agriculture:
standard share: beets, fennel, strawberries, little gem lettuce, spring onions
large share: beets, fennel, strawberries, little gem lettuce, spring onions, spinach, turnips