SP25 (W2): Women in Agriculture
Dear Farm Community -
This past Saturday 3/8 was International Women’s Day! This day of recognition has been around for over a hundred years to celebrate women's achievements, raise awareness about discrimination, and encourage people to take action to forge gender equality. Head to our instagram to read our International Women’s Day post celebrating the hard work that our 13 badass female farmers put in on the daily (that’s 65% of our staff!)
Spring is in the air these days and, as is custom, we’re cleaning, streamlining, and organizing about it! Last week we spent a whole day taking apart our pack shed and putting it back together again. We literally sawed a table in half to make two smaller tables. We relocated our washing machine salad spinners from their long-time residence to somewhere that makes a whole lot more sense! We even did some light-duty plumbing work! While it looked like absolute chaos in the thick of it, we are in love with the new setup and think it’ll do wonders for us in the throes of peak veggie season later in the year. Next, we’ll be tackling our flower bunching area to get those blooms zoomin’ through! Check out our updated digs below:
“this is where the magic happens…” ⤴
Your veggie shares this week contain collard greens! While everybody in the South knows and loves collards and peas on New Year’s Day, they’re plenty yummy every day they’re in season! If you want to cook them up in the traditional southern style, the food blog Divas Can Cook has an awesome recipe (and comprehensive lesson on collards) ✨here✨ (and a delicious vegan version too!) But there’s lots of ways to use collards - look for any recipe that calls for a hearty green to cook in. This NYT recipe for Asaro is an incredibly flavorful adaptation of a West African dish that mixes yam and plantain starches with a savory tomato sauce and calls for 4 cups of julienned hearty greens - and collards are the perfect match! You can also use kale or dandelion greens for this recipe anytime they pop up in your share. This dish is also a great example of how slicing a vegetable in a different way can totally transform it. Try it out and you’ll be amazed. For more info on different culinary cuts, check out this YouTube video or this handy reference!
Happy Cooking :)
Diamond Hill Farmers
yummy yummy yummy I’ve got local produce in my tummy:
P.S. UPDATE ON DIY FLOWER BUCKETS! We will be adjusting our pricing this year and want to give you a heads up so you can get your orders in before the change! On March 15th we will be increasing our pricing from $95/bucket to $115/bucket. The amount of foliage and blooms you are getting will stay the same - still enough for 1 gorgeous awe-inspiring centerpiece ~or~ 3 stunning bridesmaids bouquets ~or~ 6 small beautiful centerpieces ~or~ 25 bud vases! Whether you order now at the best price or after March 15th, this is still an amazing value for getting local farm fresh stunning flowers for your event :) Orders can be placed now for pickup anytime in the 2025 season.
standard share: collard greens, bok choy, head lettuce, turnips or beets, spinach or kale, green garlic
large share: collard greens, bok choy, head lettuce, turnips or beets, spinach or kale, green garlic, broccoli, carrots