We are so ready for our 2nd growing season.
This is absolutely the most exciting time of year. Actually, harvesting the first tomato may top it, but it’s close!
It seems there’s never really a good transition from winter to spring mode. I’m realizing now that about 10 days ago we switched into spring mode and I’m still trying to catch up.
The last 2 weeks have been a bit crazy.
We spent 2 intense days at the MOSES Conference (Midwest Organic & Sustainable Education Service). I’ve been a part of organizing large conferences in past jobs so I was familiar with the craziness of it all. But I wasn’t entirely expecting how neat it would be to attend. Not only for the free food and coffee, but the fact that you’re surrounded by folks with mostly the same views as you on food and farming – which can be tough to come by. I left inspired and overjoyed to implement new ideas and practices.
Before we left for MOSES, we added a new goat to the trip – a half Toggenburg/half Nubian buck named Johnny. Tullah was in heat just as he arrived, which means there should be some new fuzzy creatures to cuddle in late July. We were so undecided on milking her this year that we drug our feet and finally decided to jump right in. It’s not ideal for her to kid in July, but we’ll make it work. We’re also in the works of adding a new Oberhasli doe to the family who should kid in May/June. If we ever want to get this micro goat dairy running, we better get started!
Yesterday we met with Shelley, the awesome Food Services Director for the Jamestown Public School system. We are thrilled to be growing food for local kids again as part of ND Farm to School. We only wish it was more widespread!
Throw in working on the greenhouse, interviewing interns and trying to sell our truck so we can purchase a veggie van and you can see why I say we’re in spring mode.
We are getting so close to fresh vegetables – we ordered onion and celery seed earlier this week, which means seedlings are days away.
If the thought of local vegetables, bouncy baby goats, and spring gets you giddy, then join the excitement of a local food community and signup for a farm share today!