Long overdue, the raucous sound of those harbingers of New England spring:the frisky little Peeper Frogs filled the air last week. Their welcome chorus lets me know that the unseasonably cold weather is truly on the wane allowing our soils to dry and get our spring planting underway. Along with the Peepers our beloved JD Hutchison-Maxwell has returned from his winter home in Puerto Rico where he works at the permaculture educational center Las Plenitud. JD continues to hone his permaculture skills and his knowledge will be put to good use as our Permaculture Manager for our two farms. He will be working on building our infrastructure and water systems and developing our perennial and fruit plantings while working with me and the rest of our wonderful farm team to grow the most delicious and healthy veggies we can.
One of the many joys of the “off-season for vegetable farmers is perusing the stacks of seed catalogs and making our purchases for the upcoming growing season. Quality seeds are critical to growing quality crops and so all our seed is certified organic except for the few flower, unusual herbs and heirloom vegetables that are not available in organic certified. Even the cover crop seed we use to nourish the soil is all certified organic. Every year I swear I’ll reduce my number of varieties and every year,I do cull some varieties that did not do well for us. But alas, the artist in me cannot resist new tantalizing delicious and colorful varieties when I am “curating” my year’s selection of beautiful vegetables. Sooo, I’ve finished up cataloging and listing the over 450 varieties of herbs, flowers, vegetables, and melons that we will be offering this year for our organic certification records and now I am working on our planting schedule for the growing season. Some of the new varieties that CSA members can look forward too are Macomber and Eastham turnips, Red Ruffled Kale, Silver Slicer Cucumbers, Bear Paw Popcorn, Boston Marrow Squash, Chartenais Melons, Saltwort, Shirofumi Soybean (endame), Parisian Carrots (they are round), [click to continue…]