Spring has begun on our farm
We celebrate the start of spring on March 20, but our organic farm is already embracing the season. Here’s a few updates from around the farm.
Olives & Oil:
Our new Nocellara de Belice olives are really trying hard to grow. Green tips on the new branches are stunning in the Spring sun. This young variety is trying hard to think of producing flowers to make a very few olives. This will be their first year to
attempt to produce fruit. Exciting for us as this is truly a heritage variety from Sicily. As we follow their growth, we will post pictures to celebrate our new variety. Although it may be five years before we harvest enough to produce enough olive oil to sell. Do you know the brined eating olives in the grocery stores that say “Castelvetrano”? Those olives are Nocellara de Belice, Castelvetrano is an area and a historic town in Sicily.
In my opinion, the best olive oil for fresh vegetables is our single varietal Pendolino. Green grassy, herbaceous, and perfect for Spring. The best oil for pasta is without a doubt Leccino, luscious velvety and aromatic. Use all the oils when they are fresh, young, and delicious.
Spring Hills:
The hills of spring have much to say.
I listened and heard the sighing of Mother trees.
When I looked back there were newborn leaves
Verle Jean in Poems from a Gypsy Heart, 2012
Green Vegetables, Olives, Radishes, and Eggs:
Spring vegetables are abundant. Radishes, greens, peas, and asparagus. Spring is a new season of growth at our Farm. Always moving forward, always growing, and enjoying the new leaves and vegetables for Spring. The hills are still green, guacamole hills according to a “foodie” I know. The new leaves are popping and even roses are putting their beautiful heads forward.
Make Irish Soda Bread and drink a Guinness or two.
Eggs:
Eggs are plentiful as the Chicken Girls are back producing eggs for us. We will be ordering baby chicks very soon!
Eggs & eggs are wonderful.
But eggs in our rose bushes are even better and it means more birds.
