25 May

We’ve got cucumbers, greens, broccoli, carrots, peas, onions, radishes, strawberries, and more. Every bed is full! We’ve even started harvesting some of the lettuce and mustard greens already for our restarurant sales. By the end of June the plants will be so big you won’t even be able to see the ground. Springtime is hard work, but we are full of anticipation. There’s nothing like being so connected to your food, you are literally watching it grow.

 

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