We had an exciting week on the farm! Ideal temperatures have led to some great germination for spring crops! Lots of transplants are in, and this week we will plant the first cabbages, broccolinis, squash and cucumbers of the season. Our buddies also finished digging the well, so we are really close to installing the pump and irrigating with water from 60 feet below the farm. The increase in water pressure will allow us to irrigate multiple field blocks simultaneously, and reduce our dependency on the municipal water system.
Lots of tasty greens and extras are in this week’s farm shares! I’m loving this Fort Sumner hot sauce. We just finished our first bottle at the farm. It’s so dang good on eggs and in a big pot of greens.
Y’all, I have been an Enoch’s regular since college, and I’m so excited about our farm being part of their new menu! Launching the week after St. Patty’s, our hot honey pepper jam will be on a burger and a turkey club! Delta Biscuit Company is opening on March 22nd, and we are excited about our greens being part of the house salad, plus as part of several other menu items. Huge shoutout to farm share member Lisa Holyfield for loving our vegetables enough to want to supply her restaurant with locally grown food. There are not many restaurants sourcing local ingredients, so I hope that y’all will join me in paying them a visit during opening week. It’s breakfast, brunch, and lunch concept is exciting to have in Monroe! They are located on Tower Dr between CCs Coffee and Portico!
Shout out to my fiancé, Emerald McIntyre for being selected for the latest Masur Museum of Art gallery. Emi is in graduate school at Louisiana Tech, focusing on photography. Her thesis is about telling the visual story of sustainable agriculture. If you see a really good photo on our social media, Emi probably captured that moment! I’m so proud of how hard she has worked, and how she made her passion her profession. IM SO LUCKY!
If you are around the Bastrop area, I will be speaking about our farm at the Bastrop Garden Club meeting on Tuesday at 10:00 at the Snyder Museum in Bastrop. I have been invited because they are interested in our farm shares, so I’m excited about sharing the story of how we have grown our farm through selling directly to customers.
Thank you so much for placing a farm stand order! I’m so grateful because the farm stand orders have really helped us focus on transitioning the farm to the spring season. They have been crucial in helping us make payroll each week during this slower season.
I hope you have a great week— and cook something that tastes amazing!
Best,
Conrad Cable
