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Tonight as I made pizza for dinner, I, of course, nibbled on the toppings - roasted Big Jim chilies and re-hydrated sundried San Marzano tomatoes from the garden and Mangalitsa bacon from our pig - and realized just how ready I am for warmer temperatures to arrive.  I used to work for a farmer who said that she knew it was time for the seasons to change when her body  craved new vegetables.  As we sat and quietly indulged in two 7-inch pizzas each tonight, we looked at each other and, without much more than a head nod, agreed that these were quite possibly the best I'd made.  Were they really??  I don't know.  Maybe it was tonight's crust, maybe it was the new cheese, or maybe it was that we just couldn't get enough of the bright, sweet, acidic San Marzanos or the spicy, roasty chilies that just scream summer.  This meal and my body's satisfaction confirmed just what Farmer Erin preached to me many seasons ago, I am ready for the change of season.

Although that might be the case, winter is not ready to give up.  We woke up with about an (unexpected) inch of snow on Saturday morning, and I was very thankful that I heeded my dad's gardening advice and warning - it was not worth the risk of transplanting any of our summer crops out before this cold front passed through.  As I wrote last week, we knew the cold was coming, but like many things in life, it was difficult to accept that this change was imminent and out of our control.  We had been reveling in our mid-70 degree days, but like it or not, old man winter is hanging on at least until this week's end, and it will be next weekend at the earliest that we can begin to put tomatoes, peppers, eggplant, and flowers in the ground.  Even many of the crops that we direct seed - winter squash, beans, corn, etc. - will not be seeded until the soil has warmed and the snow has passed.    

On the bright side, given this long, cool spring, our spring crops are beautiful and bountiful.  We continue to have absolutely gorgeous hakurei turnips (see photo above) and radishes coming from the field.  We have amazing spicy greens mix, tender salad greens, and pea shoots that I'm finding are my favorite breakfast served alongside two fried eggs dressed in just a drizzle of olive oil, salt, and a touch of homemade hot sauce.  The kale is coming on strong, and our new bed of colorful swiss chard is ready this week also.  The herbs - sage, parsley, and lemon balm - continue to be fragrant, beautiful, and producing generously.  Next week we should have cilantro as well.  We have the most stunning red and green butterhead lettuces of the year coming from the hoophouses, and next week we hope to have kohlrabi to offer.  Lots of wonderful salad ingredients to bring to your Memorial Day barbecues!  We continue to have starter plants available for your home gardens, too.  This weekend, we will have tomatoes and some peppers in addition to brassicas.  These are $2.50-5/plant (depending on type) and are from all organic seed, grown in OMRI approved soil.  We'll have these available on Saturday morning at veggie pick up or feel free to send us an email if you have questions on varieties, etc.

Starting this week, market season has arrived!  As a reminder, because of this, our ordering schedule has changed.  Our email newsletter will be sent out on Sundays with our online store opening at 6:00 p.m. on Sunday evenings and now closing on Wednesdays at 6:00 p.m.  Veggie pick-up will remain the same, Saturdays from 9 until noon.  Please feel free to reach out if you have any questions on this.       

And with this, we wish each of you a wonderful week ahead and a safe and relaxing holiday weekend!   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 

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