Field and Fork: May 2025
Tomatoes & Potatoes: Sprouting Success this Spring
Spring is in full bloom at Angeline, with our tomato and potato crops thriving. After weeks in the greenhouse, our tomato plants have been transplanted into the fields, supported by the “Florida Weave” trellising method that wraps twine around metal T-posts to keep them steady as they start to fruit.
Our potato rows, planted in January, are also flourishing, even in less-established soil. We’ve completed “mounding,” adding soil around the base to boost potato production. These resilient potatoes are proving that Florida’s sandy soil can grow more than just sunshine — it can support true abundance.
New Pecking Order: Coop Dynamics
After the loss of six chickens, the social dynamics within the flock have shifted as the chickens find their new roles. Like many animals, chickens follow a natural hierarchy known as the Pecking Order, where certain individuals assert dominance. As they grow, they’re becoming more confident and curious about their surroundings. Supplementing their grain with compostable produce from the farm has been a fun way to see which vegetables they love most!
Farm-Fresh Produce: Now Selling
• Dill
• Oregano
• Mint
• Parsley
• Basil
• Bell Peppers
• Frying Peppers
• Asian Eggplant
• Italian Eggplant
• Tomatoes
• Chives
• Mustard Greens
• Green Beans
• Zucchini
• Summer Squash
• Carrots
• Onions
• Potatoes
• Cucumbers
New Recipe: Grilled Veggie Tacos with Herb Crema
Ingredients
• 1 zucchini, sliced into planks
• 1 bell pepper, sliced into strips
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 tbsp olive oil
• Small corn or flour tortillas
• 1/4 cup Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tbsp fresh mint, chopped
• Optional: choice of protein
Instructions
• Grill Veggies: Brush zucchini and bell pepper with olive oil, season, and
grill for 2-3 mins per side.
• Make Herb Crema: Mix Greek yogurt or sour cream, lime juice, and mint
with salt and pepper to taste.
• Assemble Tacos: Warm tortillas, fill with grilled veggies, drizzle with
crema, and top with parsley and oregano.
