Week 13 Harvest

Well, it's almost time for your next box, but for the record, in your boxes last week were:

Chard
Broccoli Shoots
Squash
Carrots
Cucumbers
Kale
Potatoes
Leeks

It looks like we have enough produce for two more weeks for you, though the selection will start to dwindle.

This week we will have:
Brussel Sprouts
Kohlrabi
Potatoes
Carrots
Kale
Chard
Parsley

Our last week will most likely look exactly like this upcoming week, sans kohlrabi.
We will harvest all of our potatoes this coming week and I'll be sending out an email to let you know about the storage shares that were mentioned in the welcome letter. It looks as though the potatoes will be all that's left.  We will sell them by the pound, for any who are interested. We will also have kale and most likely chard that will be sold by the pound for anyone who wants to blanch and freeze it for winter soups! You will be able to pick up any storage shares on the last week, along with you last box.

Thanks so much for your support this season!
Mark your calendars for September 26th as the last CSA pickup day!

~your garden crew

Week 12 Harvest

Hello everyone!
It's certainly beginning to feel like fall, isn't it? The leaves are starting to change around the farm, and the rains are frequent and heavier than we've had all summer.

It looks like we might have two more weeks out of this garden for you. We will be sending out an email before your last pick-up, so you'll know.

In your boxes this week you'll find:

Full Shares
Cucumbers
Broccoli Shoots
Kohlrabi
Carrots
Kale
Chard
Leeks
Bush Beans
Potatoes!!

Half Shares
Broccoli Shoots
Carrots
Kale
Chard
Potatoes

The dark purple potatoes are called "Magic Molly", the pink skinned are "Norkota Russet", and the white are a combo of some "Yellow Finn" and mostly "Cal White". All delicious and beautiful!

The brussel sprouts are getting big, and we're just waiting on that first frost to make them taste even better!

Our volunteers have, sadly, left for the season. A huge thanks goes out to Tyler and Montana, who have spent their whole summer with us here on the NOLS farm, helping to bring you beautiful, nutritious veggies. They were such hard workers, and will truly be missed!

Thanks for bringing your own boxes! We really appreciate it!
See you next week!

~the farm crew

Week 11 Harvest

Hello Members!
Here's to week 11 of a fantastic summer harvest season! Thank you so much for bringing your own boxes last week to take your veggies home with you. We hope you can continue to do that for the next couple of weeks, until the harvest is done. It looks like we still have a couple of weeks at least...we will start watching the weather a bit closer now to see when the first frost will arrive.

In your boxes this week you'll find:

Full Share
Spinach
Kohlrabi
Kale
Parsley
Cucumbers
Beets
Carrots
Chard
Lettuce
Braising Mix
Peppers
A tomato!
Leeks

And in the Small Share
Spinach
Parsley
Cucumbers
Carrots
Beets
Kale
Chard
A jalapeno pepper
A tomato!

Thanks again for all of your support! We are excited for the season to slow down, and focus mostly on harvesting before we have to clean up the fields for the winter.
See you next week!

-your garden crew

Week 10 Harvest

Hello everyone!
We're still trucking along here, grateful for the rain that has come with the last couple of weeks. It feels as though the garden is definitely slowing down now, as the light has begun to shorten each day.
We do hope that we can still get 4 weeks out of the garden for you.

In your boxes this week you'll find:

Full Shares
Cabbage
Cauliflower
Carrots
Beans
Squash
Kale
Kohlrabi
Chard
Peas
Basil
Beets
Bunching Onions
Herbs

Half Shares
Cabbage
Cauliflower
Carrots
Squash
Kale
Chard
Basil
Herbs

Our basil house is finally coming to it's end, we think, so we've harvested it BIG TIME in order to get the most out of our crop before the cold weather really sets in. We hope you are all excited to make some pesto! Here is an excellent blog page with 10 different recipes for using pesto, and it ends with a simple and delicious pesto recipe.

http://cookieandkate.com/2011/easy-pesto-recipes/

You might be wondering what that funky looking vegetable is in your box, and it's called kohlrabi.
Kohlrabi can be eaten raw or cooked, and tastes alot like broccoli stems. It is delicious, and we hope you'll find some time to really use this vegetable and ENJOY IT!

Here's a recipe that received great reviews..

Kohlrabi Ham Bake

Easy and delicious casserole with baked kohlrabi, ham, eggs, and cream.

INGREDIENTS

• 3 Tbsp butter
• 4 kohlrabi, peeled and diced
• 8 ounces thick ham, diced
• 2 Tbsp fresh chopped parsley
• 3 egg yolks
• 1 cup heavy cream
• 2 Tbsp all-purpose flour
• Pinch of mace (can substitute ground nutmeg)
• Salt and freshly ground black pepper

METHOD

1 Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes.

2 Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined.

3 Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.

4 Bake for 30-35 minutes or until lightly browned on top. Serve immediately.

Yield: Serves 4.

Simply Recipes http://www.simplyrecipes.com

Week 9 (plus a Week 8 Recap!)

Hello CSA members!
Here it is, week 9, and we're still going strong! We are sorry we did not post on last week's box...it turned out to be a very busy week and before we knew it, it was Thursday again! We spent all day last Friday harvesting our meat chickens for the school. It was an intense day, but all went smoothly. And now we have almost 130 pounds of chicken for the school kitchen!

The lovely Montana, on slaughter day. 

The usual suspects were in the box last week, nothing really out of the ordinary...
Cauliflower, Beets, Broccoli, Cabbage, Chard, Fennel, Kale, Basil, Onions, Snap Peas, Celery, and Herbs.

However, in your box THIS WEEK, there are some new players!!

We've begun to harvest our beans and peas!
In the full share you'll see:

Broccoli
Cauliflower
Braising Mix
Squash
Kale
Chard
Celery
Beans
Cucumbers
Peas
Basil
Cabbage
Herbs
Flower Bouquet

The half share contains:
Broccoli
Cauliflower
Braising Mix
Squash
Kale
Chard
Celery
Basil
Cabbage
Herbs
Flower Bouquet

The peas in your box are GARDEN Peas, aka shelling peas or English peas, (Laxton's #9 from Johnny's Seeds, if you're interested in the variety).  If you bite into the shell, you'll find it tough and not very tasty. But take the peas out of the shell and cook them fresh! Delicious!!

The colorful bean medley is:

Tavera

Gold Rush

Royal Burgundy 

The purple beans will turn green when cooked, and all three are delicious lightly steamed and served with some butter. Simple. Amazing.


The braising mix, or Mesclun Mix (also from Johnny's) is great as a salad or sauteed as a side dish.


Our broccoli heads are almost all gone, and now we'll begin harvesting the side shoots, as the season continues. There are still some veggies to look forward to: carrots, potatoes, kohlrabi, brussels sprouts, and hopefully tomatoes. These past few weeks will be the biggest boxes of the season, and we hope that you've appreciated them in their fullness. This has not been a typical weather year for the Matanuska Valley, and if you've been overwhelmed by the amount in your boxes, we hope you've been able to share with friends and preserve what was possible. It's been such a joy for our team to share our garden's bounty with you, and we hope that next year we'll have this sun again!!

It will all depend on the weather for the rest of the season, as to how long we will continue to harvest. We've begun to sow our open spots in the garden with cover crop, in an attempt to keep the soil protected with roots during the fall and winter winds. We still have a ton of kale, chard, basil, squash, peas, beans, and more. Thanks for your support and see you next week!!

~Your garden crew

Week 7 Harvest

Here it is again, another week gone by with another gorgeous harvest from the NOLS garden. We are so grateful that this season has produced such a bounty. Check out the before and after pictures of the garden below...

Here's what you'll find in your boxes this week!

For Full Shares:

Radish 

Kale

Chard

Beets

Broccoli (2)

Celery

Snow Peas

Lettuce Head

Bunching Onions

Fennel

Snap Peas

Herbs (sage, lemon balm, parsley)

For Half Shares:

Radish

Kale

Chard

Beets

Broccoli (1)

Celery

Snow Peas

Herbs

We are definitely harvesting at full force now. Our brussel sprouts are starting to form, cucumbers are coming in; peppers, cauliflower, and cabbage, too. Expect to see large boxes (similar to the past two weeks) for the coming month or so, as we continue to take advantage of all of the wonderful produce that's ripening ALL AT ONCE!!

Our season at the NOLS branch is winding down, and the last courses have left the branch for the wilderness. Now, we just wait for them to return, one by one, as the season comes to an end.

Thanks for your support!

And see you next week!

-your garden crew

Week 6 Harvest

Hello everyone!

Its hard to believe, but it is our 6th week of CSA!  The garden is practically exploding with vegetables, the pigs are getting huge, and the chickens are bulking up.  We even have a little rooster starting to crow!

Here's what's in your box this week:
-mixed salad greens
-kale/chard bunch
-basil
-herb bunch (dill, sage, coriander, oregano)
-tat soi
-zucchini squash
-broccoli raab (alternately spelled broccoli rabe)
-beets
-flowers (calendula and fireweed)
-celery
-fennel
-red bok choy

Broccoli raab is a tender baby broccoli that is great steamed, lightly sauteed, or roasted.  The greens are excellent eating as well!  Fennel is a flavorful vegetable treat that is great with fish or in salads.  Here are some recipe ideas:

Spicy Broccoli Raab Bruschetta
makes 6 servings

1 1/2 lb broccoli raab
5 Tbsp olive oil, plus extra for brushing and drizzling
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt
12 slices baguette
1/2 cup ricotta cheese

Preheat the broiler (grill).

Cut the broccoli raab stems into 1/4 inch thick pieces and coarsely chop the leafy greens.  Rinse and drain.

In a frying pan over medium heat, warm 3 Tbsp olive oil.  Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.  Add as much broccoli raab as will fit into the pan.  Raise the heat to high and add the remaining broccoli raab as the first batch wilts.  Season with salt and cook until tender, 4-10 minutes.  If the pan seems too dry, add a splash of water.  Remove from the heat.  Stir in the remaining 2 Tbsp olive oil and season with salt.

Brush the baguette slices with olive oil and broil (grill) until golden brown on both sides, about 2 minutes per side.  Spread each slice with the cheese and top with the broccoli raab.  Drizzle with more olive oil and serve right away.

Shaved Fennel Salad with Citrus Dressing
makes 2 servings

1 Tbsp extra-virgin olive oil
1 Tbsp fresh orange juice
Salt and freshly ground pepper
1 fennel bulb, trimmed and thingly sliced crosswise
Shaved aged hard cheese, such as Parmesan, for garnish

In a small bowl, whisk together the olive oil, orange juice and 1/4 tsp each salt and pepper to make a dressing.

Place the fennel slices in a bowl and drizzle with the dressing.  Toss to combine and place on salad plates.  Garnish with cheese shavings.  Serve at once.

We didn't take a picture of your boxes, but we did take a picture of the harvest as a whole. Here it is, impressive, right?

Some other pictures of our brilliant veggies...

Cabbage heads coming soon...

Look out for broccoli next week!

Perfect fennel bulbs!

We'll see you next week!!

Week 5 Harvest

Hello there!
Here it is, week 5, and another box of delicious veggies coming your way! We hope you've had a chance to stop for a sec and take a look around at the garden. It is booming!!

Here are your box contents for this week:

Starting left side, clockwise: (Full Share) Tat Soi, Arugula, Celery, Kale, Turnips, Chard, Parsley, Cilantro,  Chives, Zucchini, Bok Choy

We recommend that you use your turnip greens, too! They are deliciously spicy, and will add a punch to any dish. Our cooks love using the celery leaves for making soup stock, because they actually have much more flavor than the stalks themselves.

Some recipes for you to try...

Turnip Greens and Pork
ingredients

• 1 bunch fresh turnip greens with roots
• 1 medium piece salt pork
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons bacon drippings, butter, or margarine
• Pinch of sugar (optional)

preparation

Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Mrs. Wilkes' Boardinghouse Cookbook

Read More http://www.epicurious.com/recipes/food/views/Turnip-Greens-105051#ixzz2ZRs14dDi

Avocado, Beet, and Arugula Salad with Chevre Tartine

(allrecipes.com)

Original recipe makes 4 servings

4 ounces goat cheese, softened

1 teaspoon dried basil

4 (1/2 inch thick) slices crusty bread

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

salt and pepper to taste

1/4 cup olive oil

1 (15 ounce) can sliced beets, drained and diced

1 (10 ounce) package mixed salad greens with arugula

2 avocados - peeled, pitted and diced

1/3 cup chopped toasted hazelnuts

Directions

1. Preheat broiler for high heat. Line a baking sheet with foil.

2. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.

3. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.

4. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.

5. Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.

Week 4 Harvest

Hello Everyone!
We hope you've been enjoying your summer! Can you believe that just a couple of days ago, we had our first real rain, since the garden has been put in??

Here are the contents you will find in your box this week:

Clockwise from left to right: Arugula, Kale, Vitamin Green, Tat Soi, Bok Choy, Chard, Hon Tsai Tai, Herbs,  Costata Romanesco Squash, and more herbs

We decided to give you LOTS of greens this week! You can stir-fry, steam or saute any of them, and they will add flavor and nutrients to any meal. In your herb bunches you will find:

Basil, sage, thyme, lemon balm, chives, oregano, and a newcomer...stevia. 

 This is what it looks like:

Though your leaves might be smaller than this image, you'll notice the difference when you taste it, it's sweet! Stevia has been used for centuries as a sugar substitute, but you've most likely seen it in powder form. We are currently experimenting with baking some banana bread using stevia leaves, instead of sugar. From what we've found, about 1 tablespoon of stevia extract equals 1 cup of sugar. A little goes a long way! It's been hard to find the equivalent in using the fresh leaves, but we intend to use just a couple of leaves in our bread, crushed up very fine, to see how it tastes. We'll let you know the results!! Until then, feel free to experiment with it yourselves, in iced tea or in pies and other baked goods. 

What else is happening on the farm these days?

The broccoli has been uncovered, and is very big! Hopefully we'll see some heads in the coming weeks...

a baby bell pepper has arrived,

the zucchini plants are starting to produce,

AND, we have lots of tomatoes in the greenhouse...cross your fingers that they start to ripen soon!

Enjoy your week's share of our farm produce, and thanks for supporting us! We hope that you're satisfied with your greens, and are as excited as we are for the new items we'll be adding soon. Please feel free to email Melisse at any time with any feedback you have concerning your box. 

Thanks again and see you next Thursday!

~Your Garden Team

Week 3 Harvest

It's week 3 of our harvest, and the garden is looking great!
Here's what you'll find in your boxes this week:

Full Share: Clockwise from basil...basil, arugula, red bok choy, green bok choy, vitamin green, salad mix with edible flowers, herbs, kale, and chard.

Here are some recipes we thought you might try out for your Fourth of July festivities...
This first one is inspired by one of our members, Paula. Thanks for the great idea Paula!!

BOK CHOY COLE SLAW

Makes: 8 servings, 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

1/4 cup rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons sugar

2 teaspoons Dijon mustard

1/4 teaspoon salt

6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)

2 medium carrots, shredded

2 scallions, thinly sliced

PREPARATION

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Sautéed Vitamin Greens by cucinagirl

http://printablerecipes.cucinagirl.com/

Serves 4.

1 bunch vitamin greens (washed, trimmed, and roughly chopped)
1/2 red onion (sliced)
1 tablespoon olive or grapeseed oil
salt and pepper

In a wide Dutch oven or  deep sauté pan, heat oil over medium heat.  Add onion and a pinch of salt.  Sauté, stirring frequently, until onions are translucent and just begin to caramelize, about 5 minutes.  Add vitamin greens and toss until the greens begin to wilt.  Continue to cook, stirring occasionally, until greens reach desired tenderness, about 5 to 10 minutes.  Season to taste with salt and freshly ground pepper.

 In other news on the farm, some key players are beginning to show up!

We've had a great season for tomatoes, and they are coming on strong in the greenhouse!

Also, our zucchini are beginning to fruit!

We've moved the meat birds outside, and they are loving their new green surroundings. They are "feathering out," and are getting used to eating bugs and grass.

We wish you a safe and fun-filled Fourth of July!

~Your garden crew

Week 2 Harvest

Hello Everyone,

This week's harvest is just around the corner. In it, you'll find:

Salad Mix

Rhubarb

Herbs

Bok Choy

Radish

Nettle

If you are unfamiliar with nettle, please read this next post very carefully!!

Preparation of Nettle: Do not handle the fresh leaves with bare hands- the hairs on the fresh leaves have a stinging property which is dispelled with cooking or steeping. Enjoy nettle tea to boost your immune system by pouring boiling water over the loose leaves in a mug and allow to steep for 5 minutes. Also good added to soups. Nettle has similar flavor as spinach and is rich in vitamins A and C, iron, potassium and calcium.

Here are a few recipes we thought you'd enjoy...

Stinging Nettle Soup 

from Allrecipes.com

Original recipe makes 5 cups

1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 white onion, diced
1/4 cup basmati rice
4 cups chicken broth
salt and pepper to taste

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.  

Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

Stewed Rhubarb

Nourishing Traditions

6 cups rhubarb, cut into 1 inch pieces

1 TB freshly grated ginger

½ cup water

½-3/4 cups honey

Place rhubarb, ginger and water into a pan and bring to a boil. Reduce heat and simmer to cook about 1 hour, stirring occasionally until rhubarb disintegrates.  Stir in honey to taste.  Serve with whipped cream or sweet cream cheese:

1 cup cream cheese, softened

3-5 tablespoons honey

Place cream cheese and honey in a food processor and blend well.

Stir Fried Bok Choy with Ginger and Garlic

from thefoodnetwork.com

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

First CSA Harvest!

Well, the day has finally come! Our first CSA harvest will be tomorrow, June 20th. We will be harvesting basil, lettuce, bok choy, radishes, chard, and herbs for you all. Please make your way on up to the garden to see our progress, and to pick up your box between 4 and 7 pm.

Our garden beds are all finally fully planted, thanks to the hard work of our stellar crew:

From top left: Emily, Montana, Tyler, Molly, Wendy, and Melisse

This week brings transition to the NOLS Farm as Wendy has moved on-- taking some well deserved time off to enjoy the Alaskan summer. Also, we have a new member of our crew, Rebeca, who has been with us for 5 days now, and will continue to help us for the rest of the season.

Here are some shots of the PLANTS!

Our greenhouse plants are finally getting big!

Some of the bok choy in our greenhouse.

Our newest plot where the peas and beans live...finally growing tall enough to meet their trellises soon.

And here's a picture of our main fields, finally all planted.

  In other areas of the farm, we have expanded our family to include 30 little chicks that we will raise for meat for the students and staff at the NOLS Alaska kitchen...

and 5 happy pigs who are helping us out by eating some of our food scraps! We are selling pig shares, so if you're interested in purchasing a whole or half pig in September/October, contact Melisse for more information.

We are so excited to meet everyone, and hope that you'll have a little time to hang out and see what's happening on the farm tomorrow.

In your boxes you'll find:

lettuce

radishes

basil

herbs

chard/kale mix

bok choy

Since it's still pretty recent since we've put the majority of our plants in the ground, your boxes will be smaller these first few weeks. But never fear, soon enough we will be up to our knees in veggies! We will post some recipes on the blog, so be on the lookout for them under the recipe tab.

Thanks and see you soon!

The NOLS Garden Crew

Plants in the ground!

Hey everyone,
We've finally put some plants in the ground in two of our smaller plots: carrots, beans, peas, lettuce, kale, beets, herbs, celery, and more.

A peek into our cold frames, full of beautifully colored lettuces, just waiting for the planting day.

The structure on the left was built two days ago, to give us some more protected growing space for those crops that need it. We planted our cucumbers, bok choy, lettuce, celery, and more in it.

Plants in waiting...

So many flats of little plants ready for the field!

More pictures to come in the next week as we (cross your fingers) can put these plants in the soil where they belong!

Endless Winter

It's hard to believe that it's happened again! As I'm sure you've all been hearing and reading, this has been a record year for snow here in the Mat Valley. Farmers all over are 2-3 weeks late getting into their fields this year, and we are in the same boat! We have moved many of our plants back from the cold frames into the greenhouse for a little more protection during these cold nights. 

Our little plants, braving the storm with some help from the heaters.

Luckily, this time the sun came out and melted the snow quickly. The forecast is sunny for the next week. Let's cross our fingers that these puddles will dry up!

We appreciate your patience as this season continues to present challenges for us. It looks like our first harvest date is likely to be a couple of weeks later than expected, given the current situation. We are doing everything we can to get the season up and rolling, and are continuing to seed as scheduled in the basement, with the hopes of getting into our fields as soon as we possibly can. The beauty of the CSA partnership is incredibly apparent here, and we thank you so much for your support and understanding as we continue to manage this crazy season! Our volunteer team has all arrived, so be on the lookout for a future post of pictures and bios of your farm team. 

Melt, snow, MELT!

Hey there CSA members!

Things are moving along, finally, here at the NOLS Alaska farm. A few days ago, we were able to put the plastic up on our little permanent hoop house, which will help to warm up the soil and get some of these plants in the ground. 

Thanks to Elliott, who came to help us out today!

Our permanent hoophouse and cold frames, set up and ready to go!

Still some snow on the ground, but we're starting to see the soil in our main garden plot!

We are still very busy in the basement each day, watering and transplanting our little plants to prepare them for their big move outside.

Our tomato plants are huge! 

Shelves full of delicious greens, coming your way soon!!

We will keep taking pictures as we start getting things in the ground, so you can follow the season's progress. As soon as we can foresee the first actual harvest day, we'll let you know. Back to work now!!

Busy in the basement!

Hey there CSA members! 

Well, just as the garden was starting to melt out a little, this latest storm has surely covered it all up again under a blanket of white. We've been busy tending to the little seedlings in the basement each day, making sure we'll have plenty of plants to put into the ground around Memorial Day. Fingers crossed!

Here is our little growing station in the basement! Our "office" for the time being.

We have started lettuce, tomatoes, kale, onions, beets, herbs of all kinds, (chives, oregano, parsley, savory, thyme, mint, dill, fennel, sage, and possibly more that I can't think of right now!) and flowers so far.

Some of our beautiful lettuce! We are ready for fresh greens!

For many of us, this time of the year presents an internal tug-of-war as we find ourselves caught between wanting the snow to stick around for once last glorious skiing day, and begging it to clear up so we can start working the soil. We'll keep you posted with more pictures as the season trucks along. Until next time!