SP25 (W6): Sprouts of Something New
Dear Farm Community -
The warmth of the sun on our skin, the blooming flowers, the renaissance-painting clouds, and freshly planted fields - at times like this the farm is simply a joy. A joy that entails lots of long days and hard work, but that returns our efforts to us in miraculous ways. We are happily continuing our spring transplanting push, and last week lots and lots and lots of tomato plants went in the ground! We are that much further on our journey to those juicy flavorful red (and orange and yellow) delights that taste like pure summer.
We’re starting to see the first sprouts of something new, too—our growing vision for how to share the farm in deeper, more meaningful ways with our community. Mark your calendars for a special weekend this May, filled with farm fun, delicious food, and collective care. We’re hosting a fundraiser to support our Share the Harvest Fund, an in-house initiative that makes our CSA shares more accessible through a pay-what-you-can model for those facing financial barriers to fresh, naturally grown food. This effort has been sustained by generous donations in the past, but contributions have slowed as the economy continues to test us all. We’re inviting our wider community to come together and help us keep this offering alive - and have a good time doing it!
Saturday, May 17 – Join us for a farm dinner featuring seasonal dishes by talented local chefs, made with produce grown just steps from your seat. Before we eat, we’ll take a walk around the farm together to see what’s growing and blooming in our late spring fields.
Sunday, May 18 –Join us for a joyful afternoon of yoga among the flowers, led by the one and only Phelan LaVelle of Grateful Head Yoga! All levels are welcome to move, breathe, and soak in the beauty of spring with us.
Stay tuned for more details and on-sale for tickets in the coming weeks! CSA members will receive a discount on both events.
Speaking of those springtime CSA’s ~ in your shares this week you’ll find a few crops that have just come into season! We’re harvesting spring onions so sweet and tasty that last week our farm crew was passing around a raw one to snack on! These extra-special onions are the early harvest of our year’s onion crop, offering a sweet flavor and tender texture that you have to experience to fully get the hype (if you know you know - and if you dont know, you will soon!) Raw spring onions might not be your go-to for snacking, but roast them in the oven and they transform into an ooey-gooey, caramelized dream. They're incredible roasted like this plain and simple—but if you're feeling fancy, try them in this recipe for Roasted Spring Onions, Almond Gremolata & Ricotta. Got some time and kitchen confidence? This Spring Onion Galette is absolutely divine and well worth the effort. For something quicker but just as impressive, whip up a Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla. If you’re hungry for more recommendations you can check out the recipes page on our website!
You’ll also find frisee in your shares this week. A bitter green that works fabulously to add depth to flavor and texture in salads when raw, it transforms entirely once cooked and loses some of that bitter edge. Try out this Warm Frisee and Mushroom Salad for a savory side dish, or lean even more into the umami with this recipe for Sautéed Frisee with Anchovies, Buttery Breadcrumbs, and Tahini. Bitter greens lovers, this one’s for you: an Apple & Goat Cheese Frisée Salad with a maple vinaigrette that perfectly balances the frisée’s bite for a deliciously bright dish.
Thanks for being a part of our farm,
Diamond Hill Farmers
It’s basically the best thing:
standard share: spring onions, frisée, green garlic, bok choy, arugula or spicy mix, french breakfast or salad radish, parsley
large share: spring onions, frisée, green garlic, bok choy, arugula or spicy mix, french breakfast or salad radish, parsley, large bunch of asparagus