We're very excited to have the the first round of our beloved Wild Hare Organic Tomato Plants for sale at the farm starting this week, along with Italian Basil and a few Sugar Snap Peas!  From slicers to saucers, heirlooms to cherries, growing tomato plants for gardeners has become one of my favorite things that we do at Wild Hare, and I'm thankful that we have the opportunity to do it all again this year.  We'll have sixteen wonderful varieties to start with, potted up and ready for you to plant at home.  You can mix and match tomato plants $5 each, 3 for $13, or 5  for $20! (CSA members receive their 10% discount...its the cherry (tomato) on top!)  I'll post what we have below at the start of each week until they're gone.   So, stop on by for your plants...and grab a dozen eggs from these super duper hens while you're at it!

Spicy, Sweet, Sour and Bitter—they’re all on the menu! 

Weeks like this are difficult to make heads or tails of when I sit down to write about the farm.  On one hand, we’re in hustle mode.  There’s a whole lot of seeding, planting, weeding, harvesting, gathering, washing, and skill building happening daily among members of our crew, and Mark opens and closes greenhouses seventeen thousand times a day as the weather changes.  So much incredible stuff is in motion, all in the name of something fresh and new…and here I am, trying to figure out how I’m going to get you excited for yet another week of making incredible soup.  Ha!  At least the weather is on point for soup.  Don’t get me wrong, these vegetables taste great and are totally seasonally appropriate; however, I know that you’ve been working with them for several weeks (and in some cases, months) already.  But as I have to remind myself every Spring—good things take time.  Even the Purple Sprouting Broccoli and these tender but slender overwintered Pencil Leeks took a looong time to get to this point, even though they didn’t thicken up like the others.  Their journeys started last Summer, and they too will fall out of season soon.   Next year’s Parsnip seeds will be going in within the next couple of weeks even though we won’t be ready to think about them until after the first frost in October. This what I try to keep in mind as I toss another sheet pan of Potatoes & Parsnips into the oven on a weeknight, melt a skillet of leeks for another omelet or make Parsnip Leek Pear Soup, again.   Mark is stoked for a side of Leeks Vinaigrette.