During the winter we plan (field plans, seed orders, crop fertility planning), repair equipment and buildings, harvest winter greens, wholesale storage crops, and hire new employees. In March we start ramping up for the summer: seasonal staff return March through April; transplant greenhouse seeding starts in early March, we tidy up outside, and hope to get out onto the tractors by the end of the month. 

Fast forward to April, and our propagation greenhouse is brimming with vegetable plants.  Flowers are started for the PYO field (and for the annual plant sale coming up May 11 and 18.) Planting seeds is a full time job! We replaced our decrepit wood pellet furnace with a new unit, and are upgrading our tunnels to automated ventilation sidewalls.  We are working to install our electric fences before the deer eat our crops.

Cabbage, kale, spinach, carrots, and head lettuce will hit the fields in a week or so, with broccoli, beets, scallions and onions not far behind.   If all this green wasn’t enough for anticipation, the winter planting of arugula in the high tunnels is busting out for winter shares, with lots of curly kale, spinach, and radishes on the way.

Our summer shares are nearly sold out. We start the sign-up period in January because it takes a while to process 650 orders and we need to plan.  If you didn’t sign up for Trent’s Bread, Pigasus Eggs, or Does’ Leap goat cheese, do it now before you forget! Form is here.