April 4: Emerging!
Greetings to April!
The sun has entered the chat and we are feeling the warmth stir up some big changes. While we are still operating at half-speed, still stretching out our limbs and roots, the boost of Vitamin D is making us excited for the season.
Perennial Joy
Our early guys are also getting excited: rhubarb and asparagus are starting to poke their spears and crowns up through the soil.
Perennials are one of the most inspirational elements of farming: the wisdom to store up reserves, the patience to settle down for winter and the will to gather strength and, once more, reach out and expand into another season. It’s funny to reflect on the names we have for different parts of the plant, referring to asparagus as “spears” and the central point of growth for rhubarb as “crowns.” But they are pretty apt if we perceive perennials as honourable leaders that guide us into spring: warriors (armed with spears) and recognize their regal nature (adorned with crowns).
As markers of seasonality, we depend on perennial growth every year, both in the field and in ourselves.
From the tunnel to the field!
Carlos experimented with overwintering onions in the field tunnel the past few months and has successfully transplanted them into the field to get a jump on them maturing, ready for you even sooner! They are interplanted with the asparagus this year, as both tend to be fairly self-contained in terms of space and spreading—just another experiment in companion planting and creative use of the field.
We are prepping some goods to bring as we are but a week away from our return to the market. It’s still early in the season so the fresh produce is a few weeks away, but we will have our preserved Table Goods which include: Sample Packs, Rhubarb Jam, Pickle Relish and Chimichurri. As well, we’ll be offering some root veggies chopped and prepped for you to toss into your oven and some loose leaf tea from our herb garden.
Enjoy the fresh sun this week and we’ll see you soon enough!