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Hello Faircrest Farms Friends!
Rain in Ogden on April 1st—no fooling (we hope)! We’ll gladly take every drop. And tonight’s full moon? That part is no joke—step outside and enjoy it.
Rain in Ogden on April 1st—no fooling (we hope)! We’ll gladly take every drop. And tonight’s full moon? That part is no joke—step outside and enjoy it.
As you prepare for Easter or Passover this weekend, consider adding a bundle of our fresh leeks to your table. Pair them with the vibrant colors of our sautéed beet greens recipe below for a dish that celebrates the season.
It’s also not too early to start dreaming about your garden. Our Faircrest Farms Plant Sale begins May 1st, and you can pre-order starting today. We’ve selected tomato, pepper, eggplant, cucumber, and other varieties for their flavor, productivity, and vigor. Every purchase helps support Eden Streets’ Grow Ogden program—providing job training and new beginnings for individuals facing homelessness or in recovery.
Rita and I are especially grateful this week for a new friendship formed at the Utah Farm & Food Conference. Ryan from Snuck Farm generously donated perennial herbs and flowers to support both Grow Ogden and Faircrest Farms—an incredible gift to our shared mission.
 Veggie News
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First cilantro of the season
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First—and last—spring leeks (limited supply!)
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Beet greens (Bull’s Blood variety)
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Golden beets still coming in strong
 In the Fields
- 11 beds planted and irrigated in the central field
- 50-gallon bee watering stations now in place
- Expanding into the south field—bed prep and transplanting underway
- Transitioning crops from the high tunnel to outdoor growth
 In the Kitchen
Sautéed Beet Greens (Simple & Delicious)
Ingredients:
- 1 bunch beet greens
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- Salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
Directions:
Heat olive oil in a skillet over medium-low heat. Add garlic and onion; cook for about a minute. Tear beet greens into 2–3 inch pieces and add to the pan. Sauté until wilted and tender. Season with salt and pepper. Serve as-is, or pair with roasted beets finished with red wine vinegar—or butter, salt, and pepper.
 Words of Wisdom
“Those who labor in the earth are the chosen people of God… the focus in which He keeps alive that sacred fire.”
— Thomas Jefferson
Keep Us Growing
 Taste the Difference — Food grown with care, harvested at its peak
 Shop This Week’s Harvest — Place your order today
Visit the Farm — Come see where your food begins
 Volunteer With Us — Put your hands in the soil
 Forward This Email — Share the joy of local food with a friend
Thank you for supporting small farms, healthy soil, and food that nourishes both body and community. 
With gratitude,
Rita, Karl & the Faircrest Farms Crew
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