Here we go, roaring into Week Two!
What a difference 20 degrees can make! Most of the early spring crops are fading out and the late spring crops are fighting the heat. The onions look amazing, and we are so very pleased to have carrots in the field this season. We took a break from spring carrots for a few years, and, in early March it seemed like the right year to try again. They still won't be ready for another month, probably, but they give us great joy just to see them looking so perky.
We are learning to grow micro greens for those bleak summer months when there is nothing but chard in the leafy greens department. Don’t worry that your entire refrigerator will be filled with nothing but lettuce for ever--it is a brief moment before it gets too hot for these delicate varieties to grow.
We just planted our first spaghetti and delicata squash, which means that fall is right around the corner, and we're seeding our fall brassicas in the greenhouse so all will be ready for you come late August and September. Those months seem very far away right now, but, in farm time, they're at hand. This is how it goes in farming: Even while we are fully present in our field of promising tomato plants, we are looking ahead to the next season and planning what food to give our CSA next.
Farming forces us to look four months forward while waiting for what we planted four months ago to be ready to harvest. It's a lot to keep in our heads at the same time, and that's why it is never boring. And when we feel like things are out of control, there is always weeding to keep us grounded (and close to the ground).
Happy Eating!
For more recipe ideas, follow us on Pinterest!
