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3.25.19

Gosh, nothing makes me feel quite so alive as the arrival of Spring!  It is the

season of rebirth.  Just about any definition you find will mention renaissance, revival, or a renewed activity or regrowth.  Everywhere one looks this is happening,  We are always told to 'stop and smell the roses' and 'appreciate the small things in life', and Spring is a continuous reminder of these seemingly cliche phrases as there are so many little things to appreciate and marvel at.  For starters this week, from underneath a thick blanket of straw is emerging this season's garlic.  We planted it in late October / early November, covered it, forgot about it, and suddenly from the depths and darkness of the earth, it has emerged.  Garlic grows best after cold stratification meaning that it will germinate and grow best after spending time in a cold (and moist) environment.  By planting it in the fall, the garlic also has the opportunity to develop some roots before the hard freeze sets in.  This is my long way of expressing just how excited we are to have the green tops of our garlic popping up!  We are carefully rationing what is left from last season in our meals and cannot wait to see what the new varieties we're trying this year will bring!

Spring is a time of transition as well.  We felt it daily in the field last week.  Our bodies, having been overwintered also, are coming out from their slumber.  Muscles that we forgot we had are sore once again, the kind of fatigue where you drift into sleep the moment your head hits the pillow has once again taken hold, and our exposed skin is beginning to bronze.  This life and vitality that is coursing through our field is contagious, and we, too, are feeling this burst of renewed energy and re-building of our farm stamina.

In our field, last week we seeded our first succession of sugar snap and snow peas, spicy greens, and arugula.  Then the snows came and gently watered them in.  The soil is once again drying, preventing us from getting much field work done today, but we intend to do our next round of seeding on Wednesday - radishes and turnips (that I didn't get around to last week), beets, and the first carrots.  Our hoophouses have entered into a time of transition, too.  The kale has been pulled to make room for new crops, tender kohlrabi and swiss chard starts are enjoying their new home, several beds of greens are germinating and growing through their juvenile phase, the radishes are a couple of inches tall now after a slow, cold start, and we are making space to create an area that will exist as our "hardening off" zone as I transplant kales and cabbages from tiny cells into larger 2-inch pots this week as their temporary home before they make their way to the field sometime in mid April.

From the garden, tis' the season for greens!  We continue to have beautifulsalad greens, and also have a new bed of colorful spicy greens from which to harvest.  If you haven't had our spicy, we think you are missing out!  It is a mix of arugula, mizuna, kale, tatsoi, and mustard greens - perfectly tender enough to be a salad green or hearty enough to be a "braising" green.  Thespinach continues to grow in abundance, the pea shoots are incredibly gorgeous, and a new bed of head lettuces is just coming in.  The baby purple and orange carrots in the field that have been overwintered are stunning and delicious, and the last of the spaghetti squash are fantastic as ever.

And with this, we wish each of you a wonderful week ahead.  Thank you for your support of our farm and local, organic, agriculture!  We harvested what we think was a record amount of greens last week, and thank you for helping us eat and enjoy these delicious greens while they are ready and in season.  It is our great privilege and honor to be growing food for you.  

In gratitude, Melissa & Cale 

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