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Admittedly I am summer's child.  I dutifully perform my snow dances all season long and plea with the universe to send us loads of snow as our livelihood certainly depends on it, but there is no doubt that I would rather be sweating in the field on a 100 degree day than shivering in the ice and snow.  This said, it was a very welcome treat and a sweet respite, if only for a moment, from winter to be seeding radishes this past week in the balmy hoophouses, and dare I say, glistening a bit.  On top of this, we had an absolutely gorgeous day for harvesting this past week with cobalt blue skies that were so brilliant, you'd be hard pressed to find a sapphire that radiated so intensely.  Spring felt imminent.

Today winter made it's return though, and it looks like it'll be here to stay at least through the end of the week.  This time of year is such a tease.  Nonetheless, onions prefer cool temperatures to germinate, and they are already peaking through the cool, damp soil, reaching for the sun.  This year we opted to grow our shallots from seed, as it is more economical to grow them this way than from bulbs, and it's pretty awesome to see them springing to life as well.  With any luck we'll be swimming in these come mid-summer and have a much more plentiful supply than we did last year.

 Earlier this afternoon, I seeded our cabbages, kales, and cool weather-loving herbs which all will be transplanted out into the field around mid-April, if everything goes according to schedule.  I can't imagine a much better way to spend an overcast and cold day with it snowing on the Mesa, than escaping from my smartphone, emails, and social media into the warmth of our little grow room, sipping on tea, listening to the Grateful Dead, soil engrained in every crevice in my hand, and delicately placing a seed into each cell in the flat.  We are small enough that all of this continues to be done only by hand.  It cannot be rushed, and you feel as though if you even breathe too heavily something may go awry.  There is no shortage of love and good intentions that goes into growing our plants from this initial stage of production.  

 This week I am so excited to write that our spicy greens mix is back!  This is our favorite - a mix of arugula, mizuna, tatsoi, mustards, and kale.  They are in the baby stage when harvested so are a great salad green (if you like a bit of spice) or can be lightly sautéed.  We also have salad greens, spinach, chard, limited kale, and green butter head lettuces.  This week, the heads are a bit smaller so there was a price decrease.  We have sweet baby carrots and would love to harvest the last of the bed of chioggia and Detroit red beets in our hoophouse over the next couple of weeks to make room for some seeding so they are now just $3/bunch.  There are also dried chilies, dried San Marzano tomatoes, and spaghetti squash.  The remaining spaghetti squash are between 2-3 pounds each so the price on these have decreased to $2/each.

And, with this, we wish each of you a lovely week ahead.  Thank you for your tremendous support of our farm and local, organic agriculture.  It is our great privilege and honor to be growing food for you in this incredible community.  

In gratitude, Melissa & Cale 

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