Two weeks ago I seeded the first greens of the season—kale, chard, lettuce, parsley, and bok choy. Several days later, a group of volunteers joined me in the basement to tackle the alliums—scallions, shallots, onions, and leeks, 66 flats total. Now the greens have sprouted, the alliums are close behind, and the greenhouse is an inspiring place to be, especially when it’s 30° outside. Meanwhile, back at the Tin House, the 2020 season isn’t quite over. We’re still working our way through crates of carrots, beets, potatoes, radishes, onions, and cabbage. Each bi-weekly farm stand chips away at the mass, but not fast enough for our purposes. We’ve given ourselves until mid-April to clear out most of the food, because that’s when we‘ll be gutting the entire walk-in cooler for an upgrade. We’ve been selling 5 lb. bulk bags all winter, but at this point we may switch to 15 lb. bulk boxes. Tell your friends!
CSA shares sold out last week, days before the Ides of March deadline I set for myself. Arbitrary deadlines are fun if you can beat them. I don’t miss the pre-COVID days of hustling to sell shares right through the end of May. To be able to print and post member materials in March, so I can jump head first into the fields in April, is a wonderful thing.