By Jackson, Jordan & Avery Rolett; thinklittlecsa@gmail.com
Monday, February 16th, 2015 11:00 AM CST
It’s been a heads-up kind of week at the farm, almost in stark contrast to last week. The time we had spent with our heads in the clouds is now spent with our hands in the dirt, so to speak. That’s the nature of work in year-round vegetable farming: don’t get too comfortable, because your routine is about to change, again.
Of course, Nathan sensed this long before I did, so we’re at least well prepared. Aging (i.e. bolting) plants in the high-tunnels are being turned under or composted and worm castings (i.e. worm poop) tilled in to make room for a second crop, irrigation and mulch are being laid on the Spring field plot to be ready for transplanting, and seeds sown to see if we can get some [really] early peas (an experiment, we’ll keep you posted). I’ve even been organizing the garden tools and harvest gear. You have no idea how much time can be spent walking around looking for things on a farm–no telling how many miles we walk in a given week–and there is no time to waste during Spring planting season.
Hickory Lane Farm also had the chance to host our dear friend Christy and her new venture ‘Love. Thyself.’ If you’re interested in a holistic approach to health and wellness, including eating a more nourishing seasonal diet, seek her out on Facebook. Also, if you’re short on time and still want some good local food (or know someone who does), check out Farm Fresh, but Already Fixed. We harvest for their weekly prepared meals Monday mornings and it’s amazing to see what they create from produce and protein straight off the farm. All you have to do, if anything, is pop it in the oven for a few.
All the while, the pace of harvesting steadily continues and, next Tuesday, you’ll be getting: salad mix, mustard greens, swiss chard, cabbage, butternut squash, onion, and garlic. Maybe some of those brussel sprout greens I promised you last week, too.
Take Care,
Jackson, Jordan, and Avery Rolett
Ps. One last thing, Dolan Farms (across he way from Think Little at CFM) has installed a freezer at the market and will be leaving cuts of beef for us to sell on Tuesdays. Currently, he’s stocking us with: ground beef, brisket, short ribs, chuck roast, and soup bones.
UPDATE:
It’s supposed to snow. A lot. So, we thought that we’d better have a contingency plan. Given the weather does what it’s supposed to do, it won’t be possible for us to make it to the market, or harvest from the high-tunnels, or even drive to the farm. Our plan B is to move the pick-up to regular market hours on Saturday. Coincidentally, the upcoming Saturday is the CFM CSA Fair. If you’re not able to make it on Saturday, let us know and we can make other arrangements to get your share to you (we’re thinking delivery on Saturday afternoon). We’ll email you all tomorrow around noon to let you know what we decide to do.
UPDATE TO THE UPDATE:
Here’s a picture of Nathan breaking the snow load off the high-tunnels. A heavy snow accumulation can bring one down, easy. It wasn’t taken by either of us, but Michelle, because i doubt we could even get down–and up–the short road to the farm. So, plan B: we’re moving pick-up to Saturday during normal market hours. If you aren’t able to make it out to CFM on Saturday, please let us know and we’ll make arrangements, Saturday afternoon delivery preferred.
