NOTES FROM THE FIELDS
Hello, Finca Family!
I think we made it, y’all! It seems that the warmth is finally here to stay!
We are coming off of a fun-filled weekend after hosting our first Beer and Bands on the Farm event on Saturday. It was a blast and an honor to host musical guest Sara Van Buskirk and experience her enchanting voice and words with the Finca Community! I love so much to gather on the farm with others to enjoy such a special space. If you have yet to be on the farm during sunset, please come out to one of our upcoming evening events, whether Beer and Bands, or our Spring Farm Dinner, it is truly something to behold. Our little oasis in the middle of the city!
This week on the farm, we have been thoroughly enjoying the warmth and although daylight savings took the early light from us temporarily, we are looking forward to when our 6:30am mornings are already bright and shining. I absolutely love witnessing firsthand the change of seasons. Being outside everyday is a surefire way of keeping you grounded in what you appreciate about the different phases of nature. Having started working in Finca in August, it is especially exciting to prepare for the Spring crops (I’m so excited for the tomatoes, y’all!).
As the weather gets nicer, please come hang out with us Wednesdays and Saturdays during Farm Stand hours, or for any of our Saturday programming. We love meeting y’all and hearing about the various ways you use our produce!
Have a wonderful week, friends!
WHAT’S IN THE SHARE
Beets: These chioggia (candy-striped) beets are sweet and delicious! The greens taste similar to chard.
Bunching Onion: These onions’ fresh flavor is hard to beat.
Chard: Unbelievably vibrant chard – cook up the stems first, then the leaves.
Parsley: A delicious flat-leaf parsley.
Grapefruit: In season citrus grown right here in the East End!
Lettuce: This romaine is quite delicate and crisp.