From the Early Spring Beds

Summer birds have been returning extra early this year. This must have been the harbinger of the summery weather that surprised us in late April. It was so warm I could even have a record early enjoyable swim in our pond on April 24! The early garden vegetables wasted no time in popping out of the ground. We only hope that late frosts (which are sure to come) do not scar their leaves too much.

True Wild Dandelions have a perfumy aroma lacking in Chicory leaves, which so often masquerade as true dandelion. Our over-wintered Baby Leeks failed to survive through the three “springs” (three full snow melts) they had to endure last winter. But we do have plenty of Welsh Onion Bulbs that look similar but also have wonderful garlicky notes.

Now ready for harvest in our spring herb beds are amazing (celery-like) Lovage Stalks and (licoricy) Sweet Cicely Leaves. German Tulip Chives have sweet succulent leaves that are an intriguing alternative to the common hollow-leaved chives. You may even consider blending them into a quick “pesto”.

We hear again and again that both our Green Asparagus and White Asparagus compare with the best in Paris. Thank You. To help meet your demand, we have just planted more this year; but it will take another five years before they reach full production.

With global warming making spring weather more fickle than ever, we have decided to no longer attempt a regular supply of Wild Onions and Fiddleheads. For twenty years we have been attempting to sustainably harvest Wild Ginger. But we now sense we have been taking too much; so we will now take a three year hiatus.

From Our Spring Greenhouses

Though a few Spring vegetables are growing outside, we must continue to rely on the greenhouses until June. Baby Salad Greens continue to be our main spring greenhouse crop. With longer days and more sunshine, colours and flavours and textures are becoming evermore intense. You may even consider serving the salad with no dressing (or at least with a little dressing in a small side-bowl).

Our new Seedling Salad provides a delicious alternative to leafy salads. A little can go a very long way. Alternatively, all our seedlings remain available as single varieties.

Now that the sun has some heat, our Edible Flower Mix (with viola, bachelor button, gem marigold, phlox, dianthus, nasturtium, and borage blossoms) are blooming prolifically. Edible Flower Petals are a labour-saving way to enjoy the delicate presentation flowers can bring. What happier garnish for spring presentations is there? Also consider our Mixed Garnishing Leaves, which are a blend of attractive and luscious herbs. Fava Bean Shoots have lovely tender, buttery fava flavour that is a great spring addition to salads or cooked into sauces. Nasturtium Leaves have a great black peppery flavour that makes a fine alternative to ubiquitous watercress. White and green variegated leaves look totally stunning. Nasturtium Blossoms come in bright reds, oranges and yellows packed lovely peppery flavour.

Now coming from the Greenhouses are springtime French Breakfast Radishes. Of course you don’t have to limit yourself to enjoying these gems only for breakfast. They look oh so elegant when presented with their fresh green leaves attached. Fresh Red Icicle Radishes are a very convenient shape for this ever-popular crunchy vegetable. Easter Egg Radishes are not intricately painted, but small orbs in an assortment of pastel pinks and purples along with various hues of red and white. Baby White Turnips with delightfully delectable green leaves are now at their springtime best. Try steaming turnips and radishes together, with their leaves standing up. WOW.

Spring is in the Air

An Early Spring means a Long Spring!
   The first hint of spring is the True Dandelion Leaves (which are so much more aromatic than the Italian Chicory that masquerades as “dandelion”. Wild Leeks (a.k.a. Ramps) start very slender, but in a couple weeks the bulbs swell up for their most intense flavour. (As soon as the Maple leaves above them open, they quickly decompose and peacefully rest until next spring.) Then comes the classic indicator of Spring, Fiddleheads. (We meticulously harvest from loamy rather than sandy soils for richer flavour and to avoid trapped sand particles.) Then the Asparagus starts sprouting. (For a most attractive and unique presentation we harvest them a few hours after they have broken through the soil.) Bi Coloured Asparagus gives the best of both sweet green and bitter white styles. A little later the slender garnishing branches we call Asparagettes start coming. About the time dandelions begin to flower, the elusive Morels begin sprouting from their secret hideaways.
   Baby Leeks, Welsh Onions, and Red/Green Onions are all unctuous variations on the Spring-Time Lily theme. Spring is also the finest time for pure White Turnips, red/white Breakfast Radishes, purple/pink Easter-Egg Radishes, and long Red Icicle Radishes. And of course Spring says tender, easy-to-use aromatic Mint Tips (either aromatic “chocolate” or our unique “spearmint/peppermint” cross), and small packets of baby Chervil Leaves. Refreshingly tart Sorrel Leaves are always available for the most refreshing hot-weather sauces and soups.
   Colourful Rainbow of Chards and creamy Bloomsdale Spinach begin another summer of customer-friendly leafy greens. Hot Leaves are hot this year. The unique Hot Mizuna and Fordhook Mustard should be plentiful now that we plenty of room in the fields for growing enough. We also have lovely blends of various shapes of Baby Arugulas and Baby Cresses. Both work well as salads or as garnishes.
   Spring also says flowers! Our mix of small (i.e. very usable) Edible Flowers and Edible Petals (i.e. extra easy-to-use) will remain steadily available throughout the summer. What an easy way to make stunning garnishes!

Delicacies from Our Root Cellar

    Most of our chefs are very happy to know how well our root vegetables are keeping. Some of this has to do with the excellent growing season last year. It also has to do with good timing so most of our harvest was in cool November. But most of it has to do with getting our soils both minerally balanced and biologically active.
   Fingerling, Ratte, and Roseval Potatoes are all keeping very well and should make it through the summer just fine. Think memorable Potato Salads! SP2 Frying Potatoes came about from many chefs’ complaints about their frying potatoes being too wet (making them greasy) and too sweet (making them burn). A friend is growing organic potatoes for a Potato Chip producer in Mississauga. He let you try a few varieties and everyone selected this one for their fancy chips and soufflé potatoes. (Maybe next year there will be a name for this experimental new variety from Cornell University.)
   Red, Purple, Black, and Yellow Carrots are still rich and sweet (raw or cooked) for a few more weeks. Also the Red Valentine, Green Flesh, and Black Skin Radish remain absolutely gorgeous and delectable either raw, pickled or grilled. Our large and easy-to-peel Jerusalem Artichokes are great as a Summer Pickle. For more delicate flavours, make use of the Tuberous Chervil Root, Large White Salsify, and Long White Leeks.

And Starting to Move Outside

Our ever-popular and best-selling Baby Salad Greens are moving outside. May and June provide the tenderest and sweetest mix. (If your guests need a Guide to help them enjoy, provide them with one of our Watercolour Posters.)
And please don’t forget the stunning presentations, tastes and aromas you can obtain from just a splash of our many beautiful Seedlings and Garnishing Leaves.
Spring is in the air!

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Cookstown Greens, 6321 Line 9 RR#3, Thornton, Ontario L0L 2N0 Canada • Tel: (705) 458-9077 • Fax: (705) 458-1707

• Web: cookstowngreens.com • Email: info@cookstowngreens.com