It is the last pick-up of the winter share and it’s a good one to leave that season behind on. We have lots of new veggies out of the field—spinach, spicy greens mix, prize choi, pac choi, baby radishes and turnips, micro leeks and full sized kale. And, as promised last week, we are overloaded with asparagus. Next week we will have lettuce and mesclun mix. The strawberries have flowers, garlic is tall but not scaped yet, and the peas, carrots and beets are coming along nicely. What you won’t see for a little while is lettuce heads. We had a rough go of it in the greenhouse earlier in the spring. Mice love a nice warm house in March as much as anyone, as well as a tender bed of microgreens to dine on. I planted five successions of lettuce heads before I had any success keeping them for the share.
In butchershop news we have fresh beef in the share this week. James sent the meat to be butchered up at Mace Chasm‘s shop, feeling that he had too much on his plate this month to do the work in house. Our first broilers of the season are sizing up on pasture, but still a few weeks out. Scrapple is next up on the docket.
The hot, dry spring has kept us busy with field work, and even a little ahead of schedule. Mike has been out with the horses just about daily preparing soil for vegetables, dry beans and corn. Our new summer intern Michelle has been learning to hoe long rows of veggies and also doing plenty of handweeding. In addition the whole team has been setting up and taking down fences daily, moving five groups of animals through the still young pastures. We are doing a big push Friday afternoon and evening to get the tomatoes and squash in the ground. We can always use extra help if you want to get your hands dirty.
Next week is the start of the summer share, which means that balances are due. If you need to know what you owe ask. As always talk to us if you need to break up your payment over more time. We’re happy to work with you.