Hi, April! The Latest News from Farm & Larder and Bella Luna Farms

As we greet the month of 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:

This month, we kick-off the first of our Classes on the Farm spring workshops, and we couldn’t be more thrilled to welcome the expert instructors, and you, our guests, to the farm for one of these one-of-a-kind experiences. The full April roster is listed here below and our May calendar has just been posted; take a peek and reserve your spot today! (Hint, hint: Any of these classes would make for a lovely Mother’s Day gift!)

Elsewhere around the farm, 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—a new apiary site is underway, with new honeybee hives arriving from RainyDay Bees later this month. In the creamery, we have been busy checking on the cheeses aging in the cave in between whipping up batches of fresh ricotta or silky crème fraîche.

We have also been busy dividing last summer’s dahlia tubers, getting them ready for planting , and have also just planted 120 peonies and over 1500 perennials as we expand our cut flower production-we are very excited to see last year’s perennials already popping up, and are hoping for an exceptional cut flower season ahead!

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, and the Shiro plum tree that graces the east wall is about to burst into bloom⁠—hopefully the weather will cooperate for a good crop of juicy golden fruit this summer!

Here’s to a bountiful and beautiful spring!

CLASSES ON THE FARM

Epicurean Experiences, Curated Classes & One-of-a-Kind Workshops—All Enjoyed in Very Good Company
DETAILS & REGISTRATION

FRENCH SPRING SUPPER (April 14th):
Former Sitka & Spruce Chef Danny Conkling explores the beautiful bounty of spring through a classic French supper during this one-of-a-kind cooking class.

THE ART OF BUTTERMAKING (April 20th):
Back by popular demand, professional cheese and buttermaker Meghan McKenna teaches us how to make glorious cultured butter at home.

SOULFUL FLAVORS OF THE SOUTH (April 21st):
Chef Matt Lewis of Where Ya At Matt? Fame will guide us through an exploration of classic New Orleans recipes, including gumbo with a Northwest twist, and freshly-made beignets!

CREATE YOUR OWN BOTANICAL JEWELRY (April 27th):
Learn how to make beautiful botanical jewelry! Join expert gardener designer and garden coach Susan Papanikolas for this dreamy workshop and learn what plants work well for these stunning adornments.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

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