Last week, we sowed all of our 2016 parsley, an entire half-acre, and it’s on its way to germination as you read this!
Parsley is one of our all-time favorite crops to cultivate. It is incredibly hardy, able to withstand multiple cuttings and near-freezing fall temperatures, so our half-acre will offer a continual harvest from summer straight through the fall and, actually, even into next spring. Because parsley is a biennial, its life cycle isn’t up until a year from now – our last harvest of 2015’s parsley wasn’t until April 1st of this year.
Crops like parsley that keep going and going are a blessing for farmers because all of our investments, including seed, labor time, and field real estate, are stretched further.
Our CSA members always see a lot of parsley! It is multi-purpose in your kitchen – an herb, a salad green, blended in a sauce or stuffed into ravioli. Check out this feature from Sunset Magazine for inspiration.
Coincidentally, friend-of-the-farm, the amazingly talented Brittany Wright is featured in the upcoming June issue of Sunset! Follow her Oxbow adventures on Instagram.
We’re capturing interesting moments this season and sharing them here to help you learn where your food comes from. Follow Story of a Season on our blog or on Instagram with #storyofaseason.
This story was originally published as part of our CSA newsletter, the Eater’s Digest. Interested in joining our CSA? Learn more about becoming a member.