It’s starting to feel like Spring on the farm!

The snow has begun melting, the birds and critters are coming out of the winter hiding places, and the greenhouses are heating back up.

We loved getting to see so many of you at our rutabaga giveaway last month! Thanks to the wonderful turn out, and lots of new faces, we are getting closer to selling out our 2026 summer shares. If you or someone you know has been thinking about getting a share, make sure you sign up soon before they’re sold out. 

The winter crew has been hard at work in the packing shed. They’re boxing up orders for our wholesale partners, local food hubs, and our wonderful members. Each week the coolers seem to get a little bit emptier as we finish off pallet boxes of produce. This is the time of year where we are taking weekly inventory of what we have left in storage. This allows us to make sure we have enough veggies to send to our wholesale partners, and to our members. 

Last week marked the first seeding of the 2026 season. Last week, we seeded all of our shallots. Today, half of the onions will be seeded. Next week, the other half will be seeded. Most home gardeners seed all of their onions at the same time, no problem. On the farm, we start so many onions and shallots, that we have to split it up into three different weeks because our germination chambers aren’t big enough for all the trays at once. Our largest germination chamber can hold 70 trays, and our smaller chamber can hold 10 trays. We plan to seed over 200 total trays of onions and shallots. In case you were curious, that means over 800 seeds will be started by the end of our three weeks. That’s a lot of onions and shallots!

Catherine also seeded greens mix, and woke up the spinach we had been overwintering. If everything goes as planned, these two greens will appear in your final box next month! The green houses are really heating up and filling up. It’s a beautiful and exciting time of the year.

This recipe for Braised Garlic Dill Fingerlings is one of my favorite Spring recipes. The potatoes offer the comfort of slower days, while the bright flavor of dill reminds us that warmer days are just around the corner. This is also such a versatile side dish. It’s great with steak, fish, chicken, or meatloaf.

Most people barely make it through their first week before all the carrots are gone. If you’re someone who eats their carrots a little slower, or doesn’t know what to do with them, check out this recipe for Carrot Lox. It’s perfect to add to a sandwich, put on top of a bagel, or add to a snack plate. There are so many creative ways to use this recipe!

If you’re looking for a colorful and crunchy salad, try this cabbage and kale Winter salad. It has so much color making it look stunning on a plate. It’s bright from the pomegranate, and the lemon Dijon dressing. It pairs well with just about any protein you can think of. My favorites are pork, chicken, shrimp, tofu, or topping with a handful of walnuts or cashews.