As we greet April here at the farm, spring seems to be in full swing! As we are busy both indoors during the drippy days, and then outdoors during those glorious sun breaks, there are lots of developments to share:
First up, we welcomed two new lambs last week as our ewe Windy gave birth to twins! After a bit of difficulty, Dr. Elizabeth Hardy and her team came to the rescue to help with the delivery and Windy and her twins are thriving! We can’t help but smile when we watch them frolicking, wearing their little coats, hopping and bouncing along—and at only a few days old! (Look for videos via our Lamb Cam…coming soon!)
Back to work, we have been busy dividing last summer’s dahlia tubers, getting them ready for planting next month. We have already planted peony crowns and lilies in the cut flower field by the hoophouse. We are very excited to see last year’s perennials popping up, and are hoping for an exceptional cut flower season ahead!
In the orchard, we have just finished the last of the winter pruning as the orchard is beginning to wake up. Just in time, too, as a new resident is about to move in and join our budding fruit trees—the mason orchard bees! Our friends Dave and Beth Richards of Woodinville’s Johnny Applebees LLC will install their specialized orchard mason bee houses in sunny, south-facing spots here at the farm to help with crop pollination. Mason orchard bees nest in reeds and natural holes, hence the design of their handmade cedar “houses” which are filled with natural reed tubes. These busy, non-stinging native bees are considered nature’s ‘super’ pollinators and as such are a very welcome addition to the farm. They are able to do their pollinating work early in the season in cooler temperatures that honeybees are unable to fly in.
Spring is also starting in the vegetable garden, where we have been both pulling weeds and adding compost, planting onions and leek starts as well as hardy lettuces, kale and peas, with hundreds of seeds going into flats in the hoophouse for starts to be ready for planting later in the month. The herbs continue to grow in the walled garden, kissing the air with the savory scent of thyme, parsley and chives. The team for our landscape design company, Parterre, is also working on our clients’ garden projects, recently installing a living fence of Asian pear espaliers under planted with several varieties of strawberries, promising a delicious harvest from early summer through fall.
As always, we hope you continue to stay well and wish you the best this season. Here’s to a bountiful and beautiful spring!
Spring is coming: After a very gray, cold and snowy February, we are greeting the arrival of March with extra enthusiasm this year as we hope it will bring encouraging glimpses of spring-like weather with the first official day of the season just around the corner. The pop weed in the garden has certainly woken up despite the cold, providing fresh greens for the hens to enjoy!
We’ve been spending more and more time out of doors, as are our resident animals—the chickens are busy daily scratching for bugs in their outdoor enclosure and the ‘girls’ and the donkey are starting to shed their thick winter undercoats in favor of a sleek new look.
We are eagerly awaiting spring: Seeds continue to arrive daily, including lots of new varieties we are excited to try. Strawberry, onion and asparagus plants are on their way, as well as seed potatoes and artichoke starts, and the kale, broccoli, and cauliflower seeds are just starting to emerge in the hoophouse. Later this month the spring peas and onions will be planted outdoors under row covers, and we hope to begin harvesting our first crops of flavorful baby spring greens from the hoop house by the end of the month. Fingers crossed!
Plans for spring are picking up in the gardens we care for away from the farm too. Our gardening and landscaping company, Parterre, is busy planning new designs for the installations of both food and ornamental gardens. These combine year round seasonal color—think: edibles such as blueberries, tree fruits, savory herbs and even edible flowers can give a garden a four-season appeal—as well as food for the table! Each garden we design, plant, and care for is unique and personal; it is so gratifying to see each one come to life in the spring and summer.
As the days continue to lengthen and the sun warms us both body and soul when it does peek out from behind the clouds, we look forward to saying good-bye to winter and hello to spring and all the fresh and bright flavors it provides. To spring—and happy gardening!
Greetings from the farm—and welcome to February! This is always a month of contradictions here at the farm, as we see both days of wintery rain or sleet and then a few early glimpses of spring and blue skies, too. The fragrance of the blossoming witch hazel tree and delicate white snowdrops bring a smile to our faces every time we pass by, as do the tiny shoots of green courageously poking out the soil here and there.
On drier days, the resident animals will venture outside their warm, straw-lined stalls and coops. The ‘girls’, still thick with their winter coats, nibble on hay and tidbits of grass, lazily ruminating under the eaves of the barn, then clamouring to say hello and get a treat when we go by; the donkey lazes in his paddock; and Windy our latest ovine addition seems to be content sharing the barn with the “girls”. We, too, try to take advantage of the longer afternoons, getting compost prepped for spring gardening, gathering herbs from the greenhouse, checking seed starting supplies and finishing up the last seed orders.
Much of this time of year is still spent in the warm and cozy farmhouse kitchen. On Wednesdays, we are busy prepping for the weekly box deliveries. February is prime season for hearty and healthy root vegetables (no doubt you’ve noticed from the plethora in your box each week!) and though these veggies are perhaps less well-known than their summer companions, they are true examples of what it is to eat seasonally in the Northwest. This is why the theme and tone of your box changes as we capture a snapshot of each unique growing season—even this one, chock-full of ‘dirt-lovers’ such as carrots, beets, parsnips and turnips and hardy greens like kale and chard.
As we wait for spring to arrive, we’ll be busy looking for new and delicious ways to enjoy our roots and winter greens—be sure to keep checking our weekly recipes for suggestions. Here are a few of our recent favorites to tide you over until spring truly arrives:
Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.