Welcome to the first week of the new season! We are excited to meet new members and to begin the cycle of the new year. We are busy planting, plus getting ready for baby chicks arriving this Thursday.
Leftover vegetable and flower starts available all year!
This Week’s Pick List:
The pick list is shrinking as we eat through the last of the storage crops. The fall planted chard and celery have gone to seed with the lengthening and warming days. Soon though the list will start to grow!
Eggs
Rhonda Beets
Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Bora King and Cheong Du Radish
Balena Celeriac
Hablinge Parsnips
Solaris Fennel
Green Garlic
Dazzling Blue Kale
Parsley
Regiment Spinach
Salanova Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Margrethe, Oliver, Teddy on Mother’s Day (Thank you to Carrie Caudle and MCCV for my 3 heart necklaces!)
The kids and Seth made me a delicious dinner for mother’s day: pan roasted steak with shallot and herb butter, plus a salad of purple daikon, fennel, and mint. YUM!