The radishes and peas we planted last week have sprouted, a sign that more abundant food is on the horizon. Even though it will be a while until we are eating them, it is exciting to see the sprouts and to be putting plants in the ground. The buckwheat cover crop is also up!

We filled the newly built tunnel with cucumbers, eggplants, and sweet peppers last week. They are now straw mulched and trellised. We planted the first round of basil as well.

In Hawk, we will be planting the first round of brassicas: kale, cabbage, and more.

This week’s pick list:

• Eggs

• Apples from Filigreen Farm

• Onions

• Green garlic

• Fennel

• Rutabaga

• Beets

• Turnips

• Scallions

• Pac Choy

• Lettuce

• Kale

• Spinach

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

• Olive Oil!

Beet Rosti with Rosemary, from nytimes.com

• 2 pounds beets (3 very large or 4 to 6 medium)

• 2 teaspoons coarsely chopped fresh rosemary

• Salt and freshly ground pepper to taste

• ½ cup flour

• 2 tablespoons butter

• Minced parsley or a few rosemary leaves for garnish

Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.