NEWS FROM THE FARM: ARCHIVE - March 2011

May, 2010
Spring is just around that next corner here in midcoast Maine. The signs are subtle yet, as we're still immersed in a deep freeze and the snow is waist high in spots. Though today it's raining, knocking down inches of it in short order. It's this rain -- and the shifting light, the promise of daylight savings, the seed packets scattered across the table, the bounty of fresh eggs from the hen house, the seedlings under lights in the basement -- that have all thoughts on the growing season ahead. I recently sat down with the 2011 Biodynamic calendar, Stella Natura, to map out planting dates so I can time the first plantings of lettuce, allium, brassicas, and to give the flower, pepper, tomato and herb seedlings enough time to size up before they start going out in May and June.

I learned from last year that the brussel sprouts need more time in spring (I'll start them in early May this year) to give them a long enough season to really size up by October harvest. It's tough to take such a leap forward as to think about what will be coming out of the ground in late fall as we sit here awaiting spring, but such is the short season here in Maine.

As soon as the winter snows are melted and the ground dries up a bit, I'll be out there working the beds, cleaning up the asparagus patch in anticipation of a bountiful harvest, turning last year's compost pile, getting some fresh manure delivered from my neighbor Gary in order to start a new heap to cooking, and get some things in the ground.

But that's still a few weeks away yet. In the meantime there's plenty to do: cleaning up the bagging area in the barn, building new tables and installing some shelves to keep things a bit neater out there this year, scouring Craig's List for a reach-in cooler (a much-needed item come mid-season,) looking at last year's garden map and deciding where to plant things this spring for optimal growth and crop rotation, ordering day-old chicks--both for our meat bird operation and a new handful of laying hens, lining up some new veg clients for this season, and finalizing that decision to do a farmer's market or not. I'm leaning toward yes--there's a great opportunity to do a fairly local market that could prove to be profitable, fun, and a great way to connect with growers and buyers in my community. So onward toward spring. Hope you're all feeling rested and rejuvenated coming out of the deep slumber of winter, and ready to reap the rewards and awaken the tastebuds as we enter another growing season!

Trish