Last week, we were loving the warm 65-degree days, especially on the occasions when the sun came out: pure medicine for the gloomy winter blues! A great deal of cleaning in the office and barn was accomplished, as well as final prep of the seedlings. Many thanks to the crew and gigantic thanks to Emily; she has breathed new life into everything and we are grateful.
My faithful early spring perennials are starting to push through, and most bushes and trees have started to bud. Our valerian is always the first, and its tiny red leaves turning to green have erupted from the ground. We can clearly see winter is on its way out, and we are thankful, especially given the chaos of the flu scare, knowing that at least fresh warm air is on its way. We can all step outside and take time to be in the fields, or your home gardens, or just take a walk and enjoy the new smells of spring and the lengthening days to hopefully bring some peace and well-being.
Spring is always a great time to detox the body and eating fresh fruits and vegetables is the best way to accomplish this. We also love mushrooms to tonify the body and, in spring, morels are starting to make their way up from the ground. One of our favorite local authors, Becky Selengut, has an amazing cookbook, Shroom, and a recipe we often make is the pasta with morels, leeks and oven-roasted tomatoes. In this recipe, you have a little winter in your leeks, morels for spring, and tomatoes to flirt with the coming summer. Covering many seasons, the flavors together are divine.
We hope you are starting to dream of your favorite vegetables soon to be here—radishes, spinach, and many other earlyseason delights. We will keep you up to date with all of our field prep and plantings in this next month of March.
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