First Comes Greenhouse Season!

There's always a pressure to rush that comes up in the spring - "Start the greenhouse early! Get going!" it says. But starting mid-March has advantages: plants grow more quickly at this time of year, as the days get longer and warmer. We'll get out into the fields whenever the weather lets us, so unless you're a market farm trying to get the special price of having the first onions of the whole year, starting earlier doesn't mean better crops. Earliest onions sound fun, but then we think about all the fuel that goes into heating our greenhouse, about our warming planet and our goal of farming with fewer inputs, we feel good about taking that extra week.  And when we saw the 100% chance of snow last week, we knew we were right on track. "Relax," it said, "no need to rush things along." We'll take our onions at a regular pace, passing on the more affordable costs of growing regular paced onions to our shareholders, and the joy of a regular, earthbound paced life into our bodies. 

This year, Kate, our all-star volunteer from last season, worked with me to fill the greenhouse in just three days. Like everything around here, we didn't do it without help - before John and Sunny left on their vacation they stocked us up with flats filled with soil. And Jake, who apprenticed on the farm with me several years ago, lent a helping hand for a few hours. And of course Dan, who, along with everything else he does, fixed the door for us - it is undeniably important to have doors on your greenhouse in New England! 

It feels almost embarrassingly sweet when we first hold seeds in the spring, so aware of all the potential there. We put the first seeds in the first flats, talk about all the things we have to talk about, meander through the podcasts we've been waiting to listen to as our hands stay busy, one seed at a time. Three days later, there's life on the farm - we've taken our first big step of season. Almost 100,000 seeds are put in dirt and watered in, and growing, still under the soil. Leeks, onions and other types of onions, cabbages, napa, broccoli, fennel, chard, scallions, radicchio, lettuce, herbs, flowers. From this point, there are a few landmarks - the first field we till, the first day we need to weed, but we're mostly blazing on (at a regular, earthbound pace) towards Opening Day 2017, when we'll harvest your food for the first time this season. See you then! 

Your Farmer,
Zoe (for Dan, Karen, Abbe)