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Living here in Colorado, we all have heard the phrase, "If you don't like the weather, just wait five minutes and it'll change".  As much as Cale and I joke around about this, there is certainly some validity to it.  These past couple of weeks have been wildly unpredictable from one moment to the next.  Two weeks in a row now we've had sunshine, hail, wind, and snow on harvest Fridays, and it certainly has added an element of challenge into getting done what we are trying to do.  Our whole lives revolve around the weather, it seems, this time of year.  For instance, today was a mad dash to finish getting the brassicas transplanted into larger pots and to get the second succession of peas in the ground, before we once again (hopefully) will receive free moisture from up above over the next couple of days.  

In the field, it continues to be such an exciting time of year.  You'll notice if you drive by or visit our farm that there are strips of white fabric randomly placed in our field.  These are the beds that we have seeded with peas, greens, and root veggies.  This fabric allows for 85% light transmission and is permeable to moisture which means that we can water by hand without uncovering, since our drip irrigation system is not yet hooked up.  Additionally, it aids in keeping the moisture in the soil and essentially creates a lovely little heating chamber for seeds to stay warm and moist in this cooler time of year and germinate.  These fabrics made in varying degrees of thickness are invaluable to us on our small farm for this purpose and many others.  

Anxiously, I peak under this Agribon fabric daily searching for the first seeds to be peaking out, and while our first spicy greens and arugula popped last Friday, today snow peas and sugar snap peas joined us as well.  Peas are the first fruiting crop of the season for us, and after a long winter of eating greens and root vegetables, they are highly anticipated, to say the least.  Their blossoms are so delicate and innocent looking, their tendrils are delicious, and they work wonders for the soil with their nitrogen fixing capabilities.  Many farmers incorporate them into their cover crop regimen for this reason.  We rotate them through our field from year to year so that they can work their magic.

In other news, we are thrilled to be announcing that we will be adding the option of a Cheese Share-Add On to our summer CSA program   We are very pleased to be offering cheeses from Grand Mesa Creamery right here in Cedaredge.  For those of you who may not be familiar, this goat dairy is owned by Lynae and Dave Rogers and their daughter Bailey.  Lynae has been making cheeses and yogurt for some time, but they officially opened for business last summer.  They raise Alpine and Nubian goats on their farm and offer a delicious selection of cheeses.  The way that the CSA Share Add On will work is that cheese will be available for pick up at the same time that veggie pick-up will happen.  Half and full shares are available, but at this time Cheese Shares are available only to those who have signed up for a veggie, egg, or flower share.  For those already signed up for our CSA, I will be sending out a separate email with more details.  For anyone else who is interested in receiving more information on our CSA and the Cheese Share Add On, please send us an email.  Cale and I feel very passionately about growing and supporting a local food economy and really could not be more excited to have this available.  Our CSA is about 3/4 full, and we have just a couple of flower shares remaining at this time also.

From the garden this week, we have gorgeous greens all around!  The salad greens are tender and delicious and on special again...this time one big bag (double the size of the normal bag) for $7.  You will see a separate button on the online store for this.  We also have amazing spicy greens, loads of spinach, a limited selection of head lettuces, and chard.  Baby carrots from the field continue to be beautiful and sweet, and we have a healthy supply of eggs coming from our girls.  I'm beginning to understand where the tradition of the Easter Egg came from :)  In the next week or two, we have arugula and radishes to look forward to also!

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

In gratitude, Melissa & Cale 

Garlic Sprout

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