Abloom

The view from here — so many cherries (and other trees) are in bloom all around our farm right now.

The view from here — so many cherries (and other trees) are in bloom on and all around our farm right now.

Right at this very moment, our farm is in the midst of an epic transformation. After so many days and weeks of wet late winter weather, the sun has come out. And the forecast is for a whole week of this glorious treat.

As I’ve mentioned in recent newsletters, it has felt as though much of the farm is on “pause,” just waiting for this turn of events. Buds were swollen but not yet open all around us. And, now, everything is abloom, and the sky is full of the sound of buzzing in cherry, apple, and maple tree blossoms.

We too are feeling the shift in our work. For weeks now, when folks have (inevitably) asked us, “Are things busy on the farm?” we’ve sort of shrugged our shoulders. Because, well, certainly we’ve kept ourselves plenty busy preparing for the big spring work, but mostly we’ve been limited to the prep work: the greenhouse work, the buried mainline, the continual harvest for the CSA.

But now we’re faced with the real deal of spring: grass to mow, ground to prep, seeds to sow (outside! in the ground!), starts to transplant …

It won’t all happen at once — it can’t! Nor is it all truly ready, but we can see it, like a massive wave rolling in toward us. Thankfully, this massive wave comes laden with sweet smelling blossoms and the promise of so much goodness to come.

We’ve been slowly weeding our outdoor strawberry planting in preparation for one kind of early summer sweetness, even as we work through the final bins of apples stored in the cooler and remaining winter squash in storage.

All ready for some outdoor adventures!

All ready for some sunny day outdoor adventures!

On the homefront, it’s also time to assess the next season of clothing for both kids — to check out what warm weather clothing is in storage (that still fits!) and what needs to be found and brought home. I’m also thinking about what our home learning will look like this summer. Until recently, I’d been feeling like we might as well keep on with what we’ve been doing, because our mornings spent doing school are truly delightful to us. But as the sun came out, my little farmers expressed a desire to be outside as much as possible. Rusty requested that we eat lunch outside today, and I don’t see this trend ending soon. So, I see that a new rhythm may be welcome for a spell, where we cut back on our time at the table and relish all that is around us outside on the farm and at the river (and move our reading time to the hammock on the porch!).

It’s funny how I still find myself surprised by each new rhythm — how I still can’t always anticipate the way my own inner desires will naturally shift with each new season. It seems to me that there is so much joy in this endless shifting. Even if we wanted to hold on to one moment in life, one season, we couldn’t. Better to savor it as it passes by.

May this week’s sun bring you outside as well. I do believe that these first sunny days of the year are truly some of the best — it seems that the whole world is amazed by the sun’s warmth and glow.

Enjoy this week’s vegetables!

Your farmers, Katie & Casey Kulla

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Interested in pork? In early May, the remainder of our hogs are going to the butcher! We still have some available for folks who want to reserve a half or whole hog to put in their freezer. The price is $5.50/lb for the hanging weight (which is the carcass before processing — our heritage hogs typically dress out at 50-65 lbs each). We pay for all the butchering costs except for making into bacon and sausages, which you would pay if you want that. Our butcher does a beautiful job with no-nitrate added “curing,” and we can have them make bacon, Bratwurst and/or hams for you if you like (again, you would pay for those costs). Email us ASAP to reserve your half or whole!

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Meet this week’s vegetables:

  • Apples
  • Head lettuce — There’s no better way to end a sunny day than with a salad at dinner time.
  • Salad turnips — This week’s turnips are even better than last week’s (same planting; they’ve just had another week of beautiful weather to grow!).
  • Butternut squash
  • Marina di Chioggia winter squash
  • Kale rapini
  • Turnip rapini
  • Leaf broccoli
  • Carrots
  • Chard
  • Kale
  • Potatoes
  • Leeks/onions

And this week’s extra goodies from the farm:

  • Eggs — Our spring supply is still going up! We will likely have them to the end of the end day, so plan for eggs! Yay for farm fresh eggs! $6/dozen
  • Bratwurst! — Artisan-made without any added nitrates or sugars. $12/package (one lb packages).
  • Pork — Roasts are $8/lb; pork chops are $12/lb.
  • Lamb — LAMBCHOP SALE CONTINUES! Lambchops only $8/lb! Ground lamb is $8/lb.
  • Ground beef — $8/lb
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