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There’s nothing quite like the crisp, refreshing taste of just-harvested lettuce, and we’re excited to share that our greenhouses are bursting with beautiful greens right now!

Ingredients

For the Salad:

• 6 cups mixed salad greens (try a combination of baby spinach, and tender spring mix)
• 1 cup fresh apples, chopped
• 1/2 small red onion, thinly sliced
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup sliced almonds or candied walnuts
• 1/4 cup thinly sliced radishes
• Optional: 1/4 cup fresh herbs (mint, basil, or dill work beautifully)

For the Honey-Balsamic Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon local honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced or pressed
• Salt and freshly ground black pepper to taste

Directions

1. Toast the nuts: If using plain nuts, toast them lightly in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to avoid burning. Set aside to cool.
2. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and garlic until well combined. Season with salt and pepper to taste. (Alternatively, combine all ingredients in a small jar with a tight-fitting lid and shake vigorously.)
3. Prepare the greens: Gently wash and dry your salad greens. If you have a salad spinner, it’s perfect for this task. For the most beautiful presentation, tear any large leaves into bite-sized pieces rather than cutting them.
4. Assemble the salad: In a large bowl, combine the mixed greens with about half of the apples, red onion, and radishes. Drizzle with about half the dressing and toss gently to coat.
5. Finish and serve: Transfer to a serving dish or individual plates. Top with the remaining apples, red onion, radishes, crumbled cheese, toasted nuts, and fresh herbs if using. Drizzle with the remaining dressing or serve it on the side.

Variations

• Protein boost: Add grilled chicken or hard-boiled eggs.
• Summer version: Substitute strawberries for peaches for apples.
• Fall harvest: Add some roasted cubed butternut squash

Tips for the Best Salad

• Use just-picked greens: The fresher your greens, the more flavor and nutrition they’ll have. Farm-fresh greens from Crisp Country Acres will make this salad truly special.
• Keep greens crisp: If preparing ahead, store washed and dried greens with a paper towel in a sealed container in the refrigerator. Dress the salad just before serving to prevent wilting.
• Balance the flavors: The perfect salad has a balance of sweet (strawberries), tangy (vinaigrette), creamy (cheese), crunchy (nuts), and peppery (radishes and arugula) elements.

Ingredients

For the Base:

• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium turnip, peeled and diced
• 3 medium potatoes, peeled and cubed
• 6 cups vegetable or chicken broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Salt and pepper to taste

Optional Additions:

• 1 cup chopped kale or spinach
• 1/4 cup heavy cream
• Fresh herbs for garnish (parsley, thyme, or chives)

Directions

1. Prepare the vegetables: Wash, peel, and chop all root vegetables into roughly 1/2-inch pieces. Try to keep them similar in size so they cook evenly.
2. Build the flavor base: Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the vegetables: Add all the chopped root vegetables to the pot and stir to coat with oil. Cook for 5-7 minutes, stirring occasionally, allowing the vegetables to develop a slight caramelization.
4. Add liquid and seasonings: Pour in the broth, add bay leaves and thyme, and season with salt and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer.
5. Cook until tender: Cover and simmer for 25-30 minutes, or until all vegetables are fork-tender.
6. Finishing options:
   • For a chunky soup: Remove bay leaves and serve as is.
   • For a partially smooth soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
   • For a completely smooth soup: Remove bay leaves and carefully transfer soup to a blender in batches, blending until smooth, then return to pot.
7. Final touches: If using, stir in chopped greens and simmer for another 3-5 minutes until wilted. For added richness, stir in cream or coconut milk and gently warm (do not boil after adding cream).
8. Serve: Ladle into bowls and garnish with fresh herbs. Serve with crusty bread for dipping.

Storage Tips

This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. The flavors often improve after a day, making it perfect for make-ahead meals.

I had to share some exciting news from the greenhouse today – we’re seeing our first tomatoes forming! After weeks of taking care of them the plants are full of beautiful blossoms, and some have already transformed into tiny green fruits.

Right now, our greenhouse is home to both slicing and cherry tomatoes. It’s always a thrill to spot those first little green tomatoes where the blossoms once were. There’s something magical about these early glimpses of the harvest to come.

The greenhouse is buzzing with life and promise, and I wanted you to be part of this moment too. These will be the first tomatoes of our season, weeks before outdoor planting even begins!

I’ll keep you updated as these beauties grow and ripen, we should be picking late April.