Despite the dreary skies and cold, thick, humid air, spring is on its' way, at least I think. With the nightly freeze and thaw, the mud is thick and seemingly everywhere. This morning, I had strawberries from last year's garden on my yogurt and granola, and it made me long for early summer days which will be here before we know it. This past week, although I had high hopes of getting our onions, leeks, chard, kohlrabi, and head lettuces started, this task was postponed as we experienced the coldest temperatures, not only of this year, but the coldest temperatures since moving to Cedaredge. Amazingly, however, greens in the hoophouses were not affected in the least, and, in fact, with the increasing daylight hours, continue to speed up in their growth rate despite hitting 0 degrees F here. Even the chickens weathered this storm without much of a decrease in production. In the dark days of December, I would be lucky to retrieve 4 eggs per day from the girls; now I'm happy to report that even on the "bad" days, they are producing 10 eggs a day.
New beds of spicy greens, salad greens, and radishes that were seeded on 1/28/20 in the high tunnels were already popping up within a week, compared to germination times of three plus weeks between Thanksgiving and Christmas. It's so interesting to track all of this. Each year, I have high hopes of obtaining different results and growing more greens with stronger germination in the dead of winter, but, the thing is, there is no altering the way that Mother Nature works. These sacred seeds, many of them no larger than a pin head, contain a fascinating amount of information, power, and potential and innately know when to come to life.
All of this said, it was a productive week despite my lack of seeding given the cold temperatures - we made a trip to Earth Friendly Supply to load up on potting soil and research our biological soil amendments for this season, we had our annual Ridgway Farmer's Market vendor meeting, I (almost) finished our Food Safety Plan, and I had time to use my new skills learned at last Saturday's knitting class at Mountain Dog Arts to knit Cale the hat he's been asking me for all winter. It's nice to have this time of year to get organized. As we used to say in the restaurant business, my mental "mise en place" - everything mentally is in its' place so that when the going gets crazy in mid June, I have an organizational "security blanket" to calm me down.
This week, we will be delivering to Ridgway on Friday. We have lots of really gorgeous spicy greens available, spinach, limited salad greens, and gobs of heirlooms cornmeal, both Painted Mountain and Oaxacan Green. We will also have some of our gorgeous organic eggs available as well - fed all certified organic feed. Radishes and maybe even some hakurei turnips are on their way in the next couple of weeks.
Our Market Share CSA program is filling up fast! We have just a couple of the $150 shares left and a few remaining of the $300 and $450 shares. Just as a reminder, this will be the only way to purchase produce, eggs, and flowers DIRECTLY from the farm this year. Business will continue as normal at the Ridgway Farmer's Market - in fact, we'll be getting a double sized booth this year, so plenty of opportunity to shop for what you need there all season long. If you have any questions on the newly structured CSA program, please feel free to reach out.
With this, we wish you all a wonderful week ahead. Stay warm, and as always, thank you for your continued support of our farm and local, organic agriculture