04 Apr

Garden News – April 4, 2017

Hello everyone,

The growing season is getting closer and closer, and it shows! This month I pruned all of the fruit trees and sprayed them with dormant oil spray, a natural insecticide, and liquid seaweed, a natural fertilizer. We always try to spray before the first buds break to catch the bugs while they’re hibernating. The greenhouse is also full of seedlings ready to be transplanted, and just last week I started outside with some pink lettuce and ruby streaks. These little plants are what will eventually be in your CSA. Don’t worry, they’re receiving plenty of tender love and care!

I want to thank everyone who has signed up for a CSA so far. When you buy from Kate’s Garden, not only are you supporting a small farmer, but you are helping bring Eastern Montana’s local food system back to life. So far I’ve sold 11 half shares and 4 full shares. I’m almost to my goal of 20, but I still have a ways to go. If you’re considering purchasing a share, act quickly – I need to know how many subscribers to grow for, and I’m starting seeds now!

Finally, I wanted to update you on the progress I’ve made getting my produce into local restaurants. Already, eight different restaurants in Billings have decided to source from Kate’s Garden: Lilac, The Fieldhouse, Walker’s, Juliano’s, J P Kitchen, Ember Cooking Company, Last Chance Pub & Cider Mill, and Seva Kitchen. Cooperation between restaurants and farmers is a huge step to building a stronger local food culture, and I’m so grateful to have this kind of support. You, too, can continue to support me by patronizing these restaurants. Let’s show them how grateful we are that they chose Kate’s Garden over Sysco!

It’s been a busy year, and this summer promises even more potential for us. I’ve decided to do a couple things in 2017 I’ve never done before. I’ve hired on a full-time intern, and together we’ll be participating in the Yellowstone Valley Farmers’ Market. Look out for my May newsletter for more updates on these exciting new changes.

 

All the best,

Kate

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