Good Morning,
Just a quick note to let folks know that YES, we’re open for business as usual on Tuesday and Wednesday this week! From the looks of my inboxes this morning, folks tend to worry if I haven’t sent out a newsletter, and my apologies, but I was taken down by a migraine on Monday afternoon. I’m doing much better this morning, but I don’t have it in me to get a full, fleshed out version of the Wild Hare Weekly out into the world this week. Mark and the crew have been harvesting and washing in the meantime, and lists of what we’ll have for the CSA and for the farm stand are below. Thank you, in advance, for your understanding!

Friday marked a seasonal milestone, gorgeous weather and all. Our youngest chickens, the ones who arrived here last September when they were barely a day old, have graduated from the brooding house and are now scratching, pecking and clucking around out in the field. David, Kelly and Mark were tasked with catching and moving all 250 birds, and I just heard that they found five tiny pullet eggs in their nest boxes today. So, it sounds like we got them settled into their new digs just in the nick of time. Phew! You’re still welcome to walk out and visit the chickens if you’d like, but you’ll want to bundle up, wear shoes that can get muddy and mind the active electric fence that surrounds their yard when you do.

In February, leafy things are precious in few. Seeing a crop through from seed to harvest takes extra work, extra time, and a bit of sheer luck. We had two of those things this year, depending on how you look at it. There’s a good-sized little Turnip at the end of those tufts of green, but unfortunately, the roots split and went soft with the infamous January deep freeze. Though the roots are toast, they provided just enough sustenance to keep their beautiful greens alive though—and now Kelly and David are keeping the dream alive this week, carefully harvesting what survived of these rotations of mixed greens in our tunnels. There’s a little bit of Bok Choy to go with the Turnip Greens, along with a bit of Mustard and a little Spinach too. Just enough for you to wilt or blanch for a little side dish like this Goma-ae, to flavor a soup, chop or sauté.