The big weeks begin

20What an enormous week. We picked, washed, and sold 99.8 pounds of greens. That doesn’t include the turnips that flew off the market stand, the herbs featured in local restaurant menus, and the asparagus that made its first appearance on the table. We’ll have enough in this week’s harvests to bring it to market next weekend.21

We transplanted flowers, head lettuce, and a tunnel full of tomatoes. Just this morning we called in extra help to tuck in two beds worth of onions before the week of rain begins.

While all this farm work was going on, somehow Bert managed to find a way to make progress on the new washing shed. He prepared the drains and trenches and called in the concrete truck. Implausible as it seemed, we took a break from Friday’s harvest and market prep to pour footers. And Wednesday we took the day to attend the Backstreets restaurant auction and buy a few items to put in the shed once it’s finished.

23I continue to make plans with couples to create the flowers that meet the vision for their weddings. The first one is later this month. The flowers in the greenhouse are doing well. This week we offered straight bunches of sweet william at market – reds, magentas, fuschias, pale pinks, and a hint of white. Next week we should have foxglove in a dreamy shade of apricot. The plants outside are coming, but with the unpredictable weather this spring, it’s a mystery when things will bloom.24

A few spots remain in the roster for the flower share, but I think we’ll fill up soon.  Be one of those rare folks that give the gift of flowers.

25We’re talking about an on-farm event this year. Probably just a day for a visit. A loyal customer asked for a cooking class on greens. I’m not sure. That would mean a serious scrubbing at the house.  When would that happen?