They say that when it rains, it pours.  And this April, our hens are showering us with more beautiful eggs than we could have ever asked for.  The girls have essentially tripled production over the course of just a few weeks leaving us with thousands of eggs to work with, so we’re doing what seems best—keeping things fresh by sharing the overabundance with the CSA and encouraging folks to stop by the farm to pick them up by the dozen.  And to help us all make the most of what would otherwise be too much of a good thing, I’m sharing recipes that allow for making ahead of time, would be great for holiday brunch, or seemed way too indulgent to even think about in Winter but are perfect now that Spring has arrived. 

Wild Hare Weekly, Spring #2/10
The brassicas are blooming, the supply of eggs from our hens is burgeoning and our to-do lists are getting longer no how many things we manage to cross off of them—the Springtime feeling is hitting hard.  Mark has begun his vigilant rituals of opening and closing greenhouse doors and walls, covering and uncovering trays of tiny transplants, trying to keep plants healthy and thriving through frosty daybreaks, glorious afternoon sun and whatever hot or cold front sweeps in from time to time.  And so far, it is working.  The first round of transplants looks solid, and we’ll have a whole lot of plants for our fields (and a variety for all of you home gardeners) in a few weeks, so stay tuned.

Wild Hare Weekly, Spring #1/10

Spring has arrived, and we’re rolling into a new CSA season with some great days in the field behind us.  Over the years, we’ve learned what a difference a single day of relatively dry soils can make for a farm in Springtime, and we were lucky enough to have had TWO consecutive days to begin working in cover crop, prepping beds and planting.  What a gift that was!  Mark, Cathryn, Kelly and I even got to take a new piece of equipment out for a spin after weeks and weeks and weeks of waiting--an implement that will allow us to ride along slowly and transplant from a recumbent seated position as we work from row to row. (Mark’s calling it the chariot; however, we understand that there are clear problems with this title.  Please, don’t get him started.)