I don't know about you but I have been enjoying a break from the physical labor of the main season! We're just a few weeks away from getting seedlings started and it seems like a good time for a few farm updates. This year we are going to expand our annual field by about 800 square feet. It doesn't sound like much, but when you grow as intensively as we do it makes a big difference. That being said, due to some changes in our family, we're going to offer a limited variety

First of all, 2018 has been the biggest season of learning since we started farming three years ago. I know I've mentioned it before but as we've grown our operation I've had to spend a good amount of time educating myself on the business end of things. More specifically for cut flowers, I've also had to figure out how to keep things fresh and looking their best while we don't have a proper cold room, plus how to calculate the number of plants needed. I love that I will ne

Farmers don't typically get to travel during the summer but we enjoyed time with Chris's side of the family in the Adirondacks. The cool nights we experienced made me crave fall weather, but I don't want to rush the time away so I'm going to enjoy the remainder of August. We had our best couple-friends in town for a quick visit today. Chris's best friend's mother works at a vineyard and brought us nine beautiful additions to the berry patch - 2 Duke blueberries, 2 aronia be

This year I have fallen even more in love with cut flowers. I have only a month and a half to go before I design my first ever wedding floral, and I'm so excited and nervous! I'm looking forward to the bride's selection of casual bouquets with sunflowers, zinnias, and Queen Anne's Lace. Extras will be available at roadside. In the meantime, I'm swimming in these absolutely stunning everlasting peas; they begin at this hot pink and fade slowly to periwinkle, then to a mix o

Today is still quite warm but it is such a relief after that stretch of 95 degree days we are just coming out of. We had some wild thunderstorms yesterday afternoon and evening, and with them lots of warm rainwater that has made the garden explode overnight. We grabbed the last of the garlic scapes over the past two weeks, much of which we've enjoyed in pesto and green goddess dressing. We've had such an abundance of these gorgeous purple snap peas (and will probably contin

We'd like to take a moment to wish everyone a beautiful first day of summer, hopefully with at least a little bit of time outside! The solstice has been one of my favorite holidays for a long time. Today is Chris's last full day of school until September, which means that our whole family can partake in the joy of farming together. Farming is full of uncertainty, and it is a learning experience for both our customers and us. The pole soup beans, which have been a reliable

The nights are still cool, hovering around 50 degrees, but all of the beautiful spring rain over the weekend has done good things. The first watermelon seedlings have come up, so that means it is only a matter of time for the rest of the cucurbits to show themselves. Corn is starting to really germinate and emerge now. The pepper and eggplant transplants that went in on Friday night are looking good for the most part, although five or so took some slug damage. That's the

During our first spring on the farm, in 2016, I remember marveling at the huge lilac bush behind our house. It had the classic lavender-purple blooms, but that year it only had a few flower heads. The lilac was at least 10 feet tall and so overgrown. As the season went on I noticed a much older, more scraggly burgundy lilac close to the creek as well as what I assumed was more young lilacs as a hedge along the south side of the house. Last year, before the lilacs came out

Hello there! Who else is overjoyed about the weather we've had recently? This weekend was absolutely beautiful. My sister came up from Pennsylvania to help me prepare the new permanent beds. I can't believe how much we were able to accomplish. Three days, hundreds of seeds, and countless tan lines later, I am basically caught up with our planting schedule. I can't even express how much of a weight has been lifted from my shoulders. Produce will be rolling in fast through

It's that time of year where we start to get more than leafy greens! Those early salads are such a welcome change after the heavy, stick-to-your-ribs meals of winter, but there is something to be said for the addition of more colors, textures, and flavors in late spring and early summer. This is the beauty of seasonal cooking and eating! We're finishing up harvest of the second to last wave of radishes right now, and in another week or two we'll be done with the last one.

Every day, rain or shine, as long as the baby has an easy time going down for her first nap (between 8 and 9am) I head out with the baby monitor clipped to my pocket and do a walk of the farm. Today I noticed that we have our first few strawberries beginning to grow! This is so exciting because it is a reminder that summer is right around the corner. The rhubarb has been growing and filling in really nicely but a small amount of the stalks have unfortunately suffered some s

Some updates from the last two weeks, delayed thanks to my beautiful teething baby girl. I'll be waiting about another week before I harvest any more rhubarb. We got a good amount taken care of this past weekend which will give lots of the young growth a chance to have the plants' energy. I've noticed with the week of chilly rain that the slugs and snails are out in full force. They've mostly taken to the rhubarb leaves without much damage to any stalks (knock on wood!) bu

Happy roadside stand opening weekend! I love this time of year. We had some nicely mild weather last week followed by an awful lot of rain this week, and the good news is that it has really pushed the garden forward. It seems that we've caught up with last year's schedule! I love this time of year; suddenly everything is bright green and I sense my body craving chlorophyll-rich veggies instead of the rich cream-based pastas and low and slow roasts of winter. It's amazing