Another Spring has arrived, and thankfully, the seasonal cues are all there--rushing to work with the soil on drier days, scrambling to plant in the field between squalls, finding the first few tiny pullet eggs from the youngest flock, seeing the propagation houses fill up with seedlings, and falling prey to the allure of extended daylight. We're suckers for some sunlight, but those morning frosts are sobering reminders of the variable arc of the coming months. Spring is our most diverse season of the year, with one foot in winter as we ease out of March and another toe stretching out toward Summer by May. We'll work our way through the last of the overwintering crops and enjoy the first signs of new growth. A whole lot can (and does) happen in Springtime, so I hope you enjoy watching it unfold how it may over the next ten weeks on the farm and at your tables.

The first tender cuts of Kale Raab are ready!
...however, this is anything but the first harvest from these plants. Every year, we seed and more than fifteen thousand plants to get us through four seasons of harvest. The big bunches of Kale we see in the main season give way to smaller leaves in the Fall and Winter for Braising Mix, and at about this time in late Winter/Early Spring, we get to treat ourselves to the flowers, aka Kale Rapini or Raab.

I don't know if you needed a pick me up today, but I sure did. And as a pleasant surprise, it came in the form of some gorgeous weather and a field of Purple Sprouting Broccoli. It was super sweet to sneak a snack of this morning, and I just know that you're going to love it too--stem, leaf and all, raw, roasted, steamed or otherwise. It is just too good for its own good.