Hello, and happy spring! I’m Kiersten. You may have met me at the Madison and Wooster Square farmers’ markets over the past two years. I’m starting my third season working at Four Root Farm, and this year, in collaboration with the rest of the team, I’ll be publishing regular updates to our blog and social media. It has been a great pleasure getting to know our customers at the markets, and I feel excited and honored to further connect with our community through this online medium.
Here on the farm, spring has definitely arrived and the signs are everywhere! Trays of seedlings are multiplying at a rapid pace in the greenhouse. Anemones are beginning to bloom in the flower tunnel. And most excitingly, some of the farm staff - Brittany, Caley, and myself- returned to work on the farm last week after a winter respite. I’ll be highlighting our team members and OG farm founders in the weeks to come. Needless to say, the farm is now bustling in preparation for a productive season!
Priority #1 for the team last week was planting rows and rows of sugar snap peas. These babies have been growing in the greenhouse for the past few weeks, and it was finally time for them to “peas”-ce out of their comfortable home. Planted at one of the tightest spacings on the farm, each bed holds 800 pea plants! After a couple weeks and a thorough weeding of the beds, we will put up trellis netting for the plants to begin to climb. Expect to see sugar snap peas at the market in June. But, it’s never too early to get excited for this sweet summer snack!
For our eager Wooster Market shoppers, we’ll be back at the market this Saturday, April 16. One of the special products you’ll find at our stand in the early weeks of the season is Belgian endive! The journey of this vegetable from seed to your plate started way back in the summer of 2021. The seedlings are planted in the field in August. They soak up the sun and grow leafy and lush for months. Before winter sets in, we dig the plants up, cut the leaves off, and store the roots in the cooler until spring. When we’re ready to sprout them for market, we clean up the roots and replant them in crates of soil. These are then kept at around 60 degrees for 2-3 weeks, and, most importantly, in complete darkness to keep them from turning green. Although Belgian endive may be small in size, these blanched tight heads pack a punch in any salad. Try thinly slicing endive and tossing it with green apples, toasted almonds, feta, and a sweet balsamic dressing - you will not regret it. Or halve your endive and roast it (cut-side down) in a cast-iron skillet or in the oven; pair with a dressing of honey, olive oil, and balsamic vinegar. It’s a quick, easy way to enjoy our first vegetable offering of 2022! Already know your favorite way to prepare endive? Please share! Message @fourrootfarm on Instagram, send us an email, or chat with us at one of the markets!
-Kiersten
