Forty acres of meadow, a record year for tomatoes, and a new cold-storage barn. Here is what we have been growing, building, and planning for the months ahead.
The season started earlier than any we can remember. A mild spring meant the first seeds went into the ground in late March, and the fields have not slowed down since. From heirloom tomatoes to crisp garden greens, every bed is running ahead of schedule.
This year we have also invested in what we call the back of the farm — the parts you never see on a market table. A new cold-storage barn now lets us hold produce at its peak for longer, which means less waste and fresher boxes for our CSA members.
Our goal has never been to grow more — it is to grow better, and to let nothing go to waste.
The real headline, though, is the tomato house. After four seasons of trialing heritage varieties, we have settled on a small set of flavors that our customers reach for week after week. This year's harvest is our largest yet, and the first crates have already found their way into the farmstand.
What comes next? The summer market reopens this weekend, the herb beds are in, and plans are being drawn for a second greenhouse for winter greens. Keep an eye on Farm News — we will be sharing it all as it happens.