Earlier this week we had our first harvest of the 2014 season. A number of Rochester chefs were more than happy to receive arugula, mizuna, fresh herbs, green garlic, and wild cardoons after the very long winter that we collectively endured. For us, the reward of finally reaping some bounty from the fields that we have been working since early April, was realized through the spicy taste of spring greens as we were harvesting. The weather was clear, the wash room clean, and the cold storage primed, so we spent the morning cutting, foraging, washing, and packaging our haul.
This week we have a few more varieties of produce to offer our chefs, and we are counting down the days until the start of another portion of our harvesting season, the CSA, which is set to begin June 24. Stay tuned!