W25 (W3): More Spring Prep

Jan 20

Dear Farm Community -

Last week was spent checking up on crops, covering and uncovering plantings to protect from the cold, doing lots and lots of weeding, seeding beds for spring, and other farm projects! We also able to replace the greenhouse plastic on some of our smaller growing tunnels - the difference in the quality of light coming through is amazing. That should make for some happy plants! The veggie crew had a fun project digging up all of our asparagus crowns at the Beaverdam Rd location to make way for more flowers. We’ll later transplant these unearthed asparagus crowns over at our Morton Rd property where we have another established asparagus planting.

Our flower crew spent time last week hand-seeding beds of spring bachelor buttons (see photo above!) and tending to our poppy and anemone plantings last week, clearing out all of the frost-damaged bits from the more extreme temps we have seen. With these damaged parts cleared out, our flowers can put their energy into big blooms instead of doing damage control on limp leaves. We are starting to see some gorgeous first blooms and that has us dreaming about all of the beautiful bouquets we’ll be putting together before we know it! We have three-season and full spring season flower CSA’s available on the website now, and our weekly-pay bouquet subscriptions will go live on February 24th. Bring some beauty into your home this year! ❀

flower csa

Your veggie shares this week are packed full of the healthiest yummiest leafy greens around! One of the exciting parts about having an abundance of something is going deeper into the possibilities that they hold. While we love a salad, I challenge you to think beyond - there are SO many ways to use greens! The arugula in your share can be used in this recipe for Mushroom Gnocchi with Arugula and Walnut Pesto. It also serves as the peppery kick in this Pear, Prosciutto, and Goat Cheese Pizza with Arugula and Balsami and this recipe for a Sweet & Savory Burger with Fig Jam, Arugula, and Goat Cheese. If you're feeling adventurous you can even use it in this versatile herb jam!

If you’re still feeling like pushing the creative bounds of your share, you could pickle your lettuce to make a condiment to be used on sandwiches, in tacos, or as a light side accompanying meat or fish dishes.

Remember you can always check out our recipes page for more inspiration for those items in your share!

This week’s Know Your Farmer is Foster! She’s been an integral part of our veggie crew since she joined the farm and it’s been a delight to have her grow with us!! Read on to learn more about Farmer Foster :)

Know Your Farmer:
Foster

What is your role on the farm?
I’m on the veggie crew at our Beaverdam Rd location :) I’m usually out in the fields all day, whether that be harvesting, bed prep, laying down irrigation, weeding, planting, covering/uncovering crops, and a whole lot of problem solving.

Please share your farming journey!
I’ve always been passionate about growing food. When I was younger, I tried to grow as much food as I could in my mom’s shady backyard. When I got to college, I tried a couple of different majors before deciding horticulture was the one for me. I chose to spend my time learning a skill that I was already passionate about, and that could help me in a variety of ways (such as being self sufficient one day or surviving the zombie apocalypse hehe). After graduating from UGA with a Horticulture degree, I moved to Dallas TX for a bit and worked at Bonton Farms. That’s where I really fell in love with farming. After moving back to Athens, I joined the Diamond Hill family and I’ve been here for almost a year and a half now!

What do you like to do when you're not at the farm?
I’m pretty introverted, so I spend a lot of time piddling around my house. Trying on clothes, messing with my trinkets, being cozy. I also love vintage clothes and old things, so I spend a lot of time on the hunt for those. My boyfriend and I just started a booth at Motherlode and that’s been really fun! (“Scroungers”…check us out!)

What’s something on the farm that you are really good at?
I think I’m really good at making pretty veggie bunches. A lot of thought goes into every bunch that I make, AND I’m quick at it! ;)

What is a small thing on the farm that you are grateful for?
Definitely the planes! The farm is pretty close to the airport, so there are planes flying right above us all day. Sometimes I’ll even step out of the greenhouse if it sounds like a big one! :D

What’s your favorite crop to grow?
I love celery and the herbs! More specifically, cilantro because the smell lingers on your hands all day.

If you were a vegetable, what would you be and why?
A beet! A beet can look a certain way when you’re just looking at the leaves above ground, but you never know what’s under the surface until you pull it up. I can be pretty quiet sometimes, but I’ve got a lot going on inside haha. Also, beet red is one of my favorite colors!

What do you think about when you’re harvesting?
I’m usually listening to an audiobook on herbalism or a podcast. I like to knock out all of my true crime podcasts while at the farm. I get a lil scared listening at home (gotta check behind the shower curtain), but luckily the farm is too happy of a place to be freaked out!

In your opinion, what’s the best season and why?
I’m not sure that I could pick a favorite season. I love working outside and being able to feel all of the seasons pass through. Although I can’t pick a favorite, I definitely prefer hot weather to cold!

What is your favorite thing about Diamond Hill Farm?
I love that I’m proud of the work that I do. It’s really satisfying to know that I’ve helped grow a lot of organic veggies for the community. I love my coworkers and my job and that makes getting up in the morning and going to work really fulfilling.

Eat your greens!
Diamond Hill Farmers

sign up today to get in on next week’s share!

shop CSA