Notes From the Field

We’re back! We’re slowly emerging from hibernation and once again find ourselves entering into the verdant world we left behind five months ago.  Fields have been prepped and baby plants of kale, chard, cabbage, spinach, beets and onions literally “dot” the landscape.  As I walk around the farm I observe so many things that get me energized for the year to come.  You ready?

On the same day we planted our onions out in the field, we made a sale of our 2015 onions that are STILL firm and delicious.  In the bed next to our onions we have a beautiful stand of overwintered leeks and green onions.  I love these reminders that local food is indeed possible ALL YEAR LONG.   It’s not something that just takes place from May to November.   We are just scratching the surface of the possibilities of local food.

Early perennials are ALREADY peeking their little heads out of the ground.  Garlic chives, sorrel, asparagus, and chives were ready for harvest as early as mid-March.  The fact that we planted these crops years ago and they just keep on pumping every year with minimal maintenance reminds me why so many people have jumped on the permaculture bandwagon.

(Permaculture= Permanent + Agriculture)

We sowed basil in the greenhouse last week.  Have you ever seen how tiny a basil seed is? It’s a speck of black about as big as a poppy seed.  Contained within that miniscule seed lies a baby plant with the genetics to produce one of the most marvelous smells in the world.  With every seed we sow we are reminded of the mysterious treasures soon to be found.

By next month we’ll be up to our overalls in harvest and basking in the bounty of spring.  But for now, we awake from hibernation, take a good long look around, and let spring once again leave us in awe.