The start of spring, March Producer specials

Hello, March!

This month marks the start of spring — the time trees and flowers start budding their fresh foliage. It also marks the month in which many people celebrate Easter. In honor of this holiday, we thought we’d share some Producer notes that highlight a few products and ideas you can try this year. Even if you don’t celebrate Easter, these items would be a great addition for any occasion any time of year.

CommonWealth Urban Farms

Producer Notes

  • Real-Ranch LLC: Very few lamb is available this season, but there is plenty of beef! Try is beef tenderloin roasted or grilled. On the lamb that is available, rib chops are on special for $10/lb., and ribs are $6/lb.
  • Crestview Farms: Make your list and order early for garden plants. Broccoli, cauliflower, cabbage, collard greens, lettuces, celery, celeriac, parsley, dill, fennel and plenty more is available this month. Starting in April, you can order tomatoes, eggplant and peppers.
  • Wagon Creek Creamery: Spring calves are on their way to the farm so you can have fresh dairy products by April! In the meantime, check out their selection of granola, cheese, ground beef and frozen vegetables.

In addition to the above products, a few Producers also wanted to share a some tips/reminders this month. Check them out below.

  • Re-Imagined Cards: This shop will not be listed any cards for March, but will reopen in April.
  • Oklahoma Garden Planner: Not sure how to use your garden planner? Here are some tips from the author.
    •  It helps ORGANIZE daily chores. Refer to the ‘Activity Checklist’ to determine what tasks you’ve planned. The night before, gather all tools & supplies needed. Place them in a bucket, cart, or “tote” and they’re ready-to-go when you are.
    • While in the garden OBSERVE your surroundings — closely. Carry the planner with you whether just watering, weeding, or performing multiple tasks. It’s a useful tool same as a rake or shovel. Notice current conditions: soil texture, moisture level, plant appearance, the presence of pests/diseases, etc. Such cues indicate its state of health and the need (if any) for controls.
    • RECORD anything you see. Write down which tomato variety ripens first, the earliest signs of pest or disease, areas where drainage seems a problem, and so on.
    • Use this data to EVALUATE conditions on a regular basis. If you spot a trend developing (good or bad) use this info to assist or prevent it. Over winter, it can help fine-tune a strategy for next year: repeat what worked or reconsider what didn’t, whether it’s a plant variety or production technique.
    • Remember, this material was created FOR Oklahoma gardeners BY someone actively growing here. No need to turn on your computer or access the Internet. The entire work is OLD SCHOOL: whether you want seed company info, to track weather in your own backyard, or be reminded how well broccoli did for you last year, just take it off the shelf and start using it!
    • Finally, the stand-alone 2016 Garden Calendar (#2597) & Growing & Using the Top 10 Culinary Herbs (#2722) are also available.
    • Pioneer Candle: If you’re looking to reduce the amount of toxins in your home, try this recipe for naturally-dyed eggs.
      • To make dyed water:
        1 cup Filtered water
        1 cup shredded produce such as beets, red or yellow onion skins, red cabbage, blueberries, carrots, or spinach
        2 tbsp. spice or dried herb such as turmeric, paprika, or any type of tea
      • For each color:
        Boil 1 cup of ingredients to 1 cup of filtered water until desired color is achieved. For spices or tea, use 2 tbsp. to 1 cup filter water and boil until desired color is achieved.
      • To dye eggs:
        1 cup dyed water
        1 cup juice (such as cranberry or grape)
        1 tbsp. white vinegar
        Boiled eggs
        Vegetable oil (optional)
        Mix together either 1 cup of dyed water or 1 cup of juice to 1 tbsp. white vinegar. You can increase the recipe to color multiple eggs at once. Place boiled eggs into dye until desired color has been reached. Usually about 1 hour. Last, lightly polish each egg with a vegetable oil, such as grapeseed oil.We always use local eggs, which are typically brown. We have found that on brown eggs, paprika creates a faint orange/peach, grape juice results in a splotchy purple-blue, turmeric creates a very nice yellow, red onion skins make a deep maroon, and red cabbage produces in a light teal blue!Have fun experimenting and happy spring!