Dear Farm Community -

As the seasons wax and wane throughout the year, so does the nature of our work. For every season there is a task that seems to be just relentless, that we do over and over and over and over until our backs are hollerin’ and our knees are creakin’ and we see it when we close our eyes and we have abstract bizarre dreams centered around that one task all night long. In the beautiful life-giving season of spring that task is field prep and transplanting, and we are in the thick of it. Thousands of babies that have been growing strong in our seed houses are quickly getting kicked out and finding their new homes in our fields. There, with the help of the sun, soil, and a bit of irrigation, they’ll grow into the vegetables you see in your CSA shares and at market. This marathon of transformation is remarkable to behold - in just a short time fields that have been empty for months are suddenly rows and rows of sculpted beds full of plants. Nothing like it to fill you with a sense of hope and investment in the future.

To loop you into our transplanting craze, we’ve been planting out curly kale & dino kale & every kind of cabbage in the book & radicchio & chard & fennel & summer squash & potatoes & lisianthus 🌸 & eucalyptus & seeding beds of salad greens & radishes & more. We even seeded trays of summer melons last week!!!! LOTS to look forward to as the seasons march on :)

EXCITING SPRING ANNOUNCEMENT DU JOUR: This upcoming Sunday, March 30th will be our first weekend at the Grant Park Farmers Market in Atlanta! This market takes place on Sundays from 9am to 1pm at 1040 Grant St SE. We are thrilled to be adding this awesome market to our weekly schedule (full market lineup on our website) and hope you’ll come out to give us some love (and get yourself some veggies & flowers!) As with all of our markets, SNAP/EBT is doubled when you visit the information tent. Info on location and parking below!

Your CSA’s this week contain the overachiever of leafy greens ~ delicious, nutritious SPINACH! Packed with nutrients, these tender vibrant green leaves are teeming with vitamins A, C and K, plus antioxidants to nourish you, body mind and soul. Use your share’s spinach to cook up this Spinach Salad with Roasted Vegetables and Spiced Chickpeas from NYT Cooking, or have yourself a hearty breakfast and whip up a Florentine Omelette. Don’t love spinach? It’s so easy to disguise it and still get the health benefits by tossing a handful of leaves into a green smoothie or blending it into your pasta sauce like in this creamy garlicky Green Spinach Pasta Sauce. You’ll be strong as Popeye in no time!

You’ll also have the option to grab parsley in your share - this herb is such a vertsatile ally in the kitchen. It’s a cornerstone ingredient in green goddess dressing, shrimp scampi, Hashweh rice (a DELICIOUS one-pot middle eastern dish), and chermoula - a Moroccan herb sauce traditionally served with grilled fish. If you don’t get around to using it before it’s limp beyond revival, you can always hang it up in the kitchen to dry it fully - once crispy just throw it in a jar to use as a dried herb later on!

If you’re going for bonus points, you can celebrate both of these greens with a diplomatic spinach-parsley pesto that makes an incredible spread on toasted bread or topping for your roasted veggies. Enjoy your greens this week! 💚

Be strong to the finich - eat yer spinach!!
Diamond Hill Farmers

Always more to go around!

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