Two weeks ago, after months of snow on the ground, it seemed completely absurd to start seeds. Now that the ground is bare and the days are filled with sunshine, however, I feel like everything is happening at once. The spinach is popping, garlic is coming up, weeds are already taking over parts of the barn garden, and the goats are anxious to graze on the barely green pasture. GREEN PASTURE… ok almost green.
We are very excited to start the season – it’s been a long winter and we’re absolutely psyched that March is here in force. We have a few new projects for the year. In particular our new Farm Share. It veers away from the traditional CSA box-system and caters to the farmers market. This change means we that instead of planting for specific harvest weeks and amounts, we have a little more flexibility, and so do our members. We are full for the season (woo hoo!), and we both look forward to seeing you all at market.
This year also marks the beginning of my master plan to standardize our fields and make our lives that much easier. By 2016 we’ll have six fields that are all 120′ by 60′ making our crop rotations super easy: two beds planted last year = two beds this year. It also allows us to cut all the drip tape, weed mat, and row cover to the same length every year. This may sound lame. Trust me, it’s VERY exciting. Micah and Katie of Ginger Roots Farm in St Ignatius are letting us borrow a few hogs to tear up a new area of the pasture in a month or two. The hogs, doing what they do best, will clear the grass and open up the soil for cover crop seeding. That saves me from using the disc and tiller on a large section of sod, which is not fun for anyone (especially for Margaret who almost had a heart attack watching the tractor bump around on uneven ground last time I tried this method).
Oh, and SAVE THIS DATE! This summer on August 30th we’re teaming up with the fellas at the Burns St. Bistro for an official farm dinner. They’ll prepare courses with our veggies (and other local fare), we’ll give a tour, and then summer’s bounty will be served in the orchard. Set price per head. Keep an eye out for more information!
This week there’s spinach a week or two from harvest in the field, seeds in the soil, and seedlings in the greenhouse that are itching to get into the ground. We have a batch of broiler hens in the warm room, a couple mama goats gestating their kiddos, and layer hens out in the orchard. One of our three hives survived the winter, and I’ve harvested honey from the other two.
Margaret and I renewed our lease with Steve recently, and knowing that we’ll be here for at least another 5 years feels wonderful. It’s a kind of security and stability that I’m welcoming; it doesn’t have to be forever, but it’s long term enough that we can plan for the future and settle in with the plants and animals that we love.
Happy Spring and Merry Planting to all ye farmers.