We were nervous about what the weather would bring for today (we saw everything from snow to thunder in the forecast), so Mark and Blake did a nice big harvest of Cabbage from our southernmost fields over the weekend. As it turned out, today has been a clear and gorgeous January day. You're welcome! Let's hope we're still this lucky in the coming weeks.

This week's offerings are quintessentially Winter. Cabbages, Fingerling Potatoes, Leeks and Rutabagas are solid Winter staples, and they push those comfort food buttons in a big way with minimal effort.

We're back at it and we're looking forward to celebrating the start of our seventh year in business with you this week! We're ringing in a new growing year with a decent little harvest of Purple Brussels Sprouts, Parsnips, Robin's Koginut Squash and Lettuce for the Winter CSA. It is a super fun share by January's standards, and it is the closest thing I can give you to a thank you hug--in vegetable form.

I don't know that I've ever been so grateful for (or in as serious need of) a break as the one we just had. Last year took a lot out of us, and by December, I was hanging on by my last thread and nerve. But we've spent the past month weaving things back together--recharging as a family, reading, repairing leaky roofs (that rain!), making messes in the kitchen, mulling over piles calendars and catalogs, scrambling to order seeds, bickering, hashing things out and creating (tentative) growing plans for the year ahead.

With the start of our 2020 Summer Share, we will begin our biggest season ever at Wild Hare Organic Farm.  With so many of our dedicated long-time members, and the opportunity to welcome a handful of newcomers to the CSA, we're truly honored to feed you all at such a difficult and strange time. Yes, there are differences from years past, but the next 18 weeks will still be celebration of all things leafy, juicy, crisp, bright, and delicious.  I look forward to sharing it all with you throughout the arc of the growing season. Here's what you need to know as we get started this week: