Another entry from writer Larissa Phillips, who left Brooklyn for Greene County, and the city for the farm.
It’s happening. We waited through months of cold fluorescent aisles at the grocery store , and then we were teased with the early spring months that just brought the tiny gifts of nettles and baby lettuce in the hoop house, and we are still being tortured with all this rain, but it is definitely happening.
The abundant season. The delicious time of year. The time when, on a farm, you choose your lunch by going down to the garden with a basket.
Here are some of the things we’ve been having:
Lemon cupcakes with icing and our own strawberries (courtesy of Megan, age 9, incredibly tart and sweet, and a probable entry in next month’s Greene County Youth Fair).
Breakfast most mornings: sauteed kale, chard, and dandelion, for scrambled eggs.
Eggs — the lucky few that were not grabbed by our free-ranging pig, or hidden in the daylilies by our clever hens.
Wild stinging nettles. With plain water., the stinging histamines are washed away, and they become highly nutritious greens for pesto, soup, sautes, whatever.
Locally made Greek yogurt with almonds and our own maple syrup.
Rhubarb, chopped and tossed with raw sugar.
Rhubarb crumb cake.