Signs of spring across Sonoma Valley continue to pop up
and our work at the farm accelerates.
Still in prep mode but now with an eye towards
what we will plant where, and even more importantly when.
Work at the farm at Imagery Estate Winery is in high gear,
laying new lines for irrigation as we finalize the planting plan.
We know these beds will be abundant with all the tomatoes
that are now starting to grow in the greenhouse
and we already have onions growing.
Radishes are a staple on the menu at the girl & the fig,
so we rotate where they will be, but we know we always need to be growing them.
|radishes at the farm|
|always top of the menu at "the fig:"|
mixed seasonal radishes, anchovy butter & grey sea salt
|onions at the farm|
But some things can't wait for the larger plan at the farm.
Our chefs at "the fig" have diners to please, so we make sure
there are radishes in the beds behind the restaurant,
as well as parsley and other herbs.
|chives, beans, asparagus, rhubarb and nettle all are growing|
in the garden outside the kitchen of" the fig"
And the chard that grows at the fig is always happy, now more so than ever.
"Moms" would be proud–we love our greens!
We never can get enough of them and are always looking for creative ways
to use them, whether trying the new idea of "massaging greens when raw"
to make a sweet salad, or cooking them.
|rabbit with greens & vegetables|
And our friend, Marcy Smothers shares a great tip from her blog
about "sleeping with lettuce."
Do you have any tips about your greens?
And what's up with your spring planting?