It’s a great irony of being a blogging farmer, that when there is the most going on to write about, there is simply no time to write. The days are growing long enough that I’m frequently working outside until 9pm. Work is intense enough that it’s hard to carry a camera to document it. It is such a race to get the little plants and seeds into the ground at good times - at the right time for their planting, before a good rain, before the days get too long…so much to think about and plan for.
And it changes so quickly; in the other job as a midwife, I went to three births last week and at the end of the busy time spent away, I realized the trees had leaves! When did that happen? So much has changed in three weeks…

Kitchen garden less than a month ago...

Kitchen garden yesterday.
Yesterday was a perfect planting day. Cool but comfortable temperature, cloudy threatening to rain but holding off. It was fabulous, and we really worked. 44 celeriac, 48 celery, 200 leeks, 80-ish spinach, 40 radicchio, onions I didn’t count, 2 kinds of potatoes, and long rows of radish, beet, chard, arugula, and other greens - all joined the hundreds already in the ground. Weeded everything, moved tomatoes and peppers through hardening off rotations, mowed, rototilled, mulched, helped family with other planting projects. It’s odd to mention numbers, as I know this is nothing compared to big farms and seriously rocking CSAs. It’s new to me to even count - I don’t usually, but yesterday I was getting curious about the numbers. We have just the two of us working this farm, around two other jobs, and we’ll take to market whatever we end up having.
We are harvesting enormous amounts of gorgeous salad greens. Two meals out of the day are usually a European-bistro-style greens mix with egg and good dressing to top it. After a long winter, there is nothing so satisfying as a strong salad mix of dandelion, spinach, baby kale, and young lettuce leaves, with a green-garlic and anchovy vinaigrette and an egg on top. We celebrated the first few spears of asparagus on this salad, sprinkled with chives!
