Opening Day is coming fast.
Friday, March 6 through Sunday, March 22 — 1–5 PM daily
Special Hours Saturday, March 21 — 9 AM–6 PM
The fields are still bare, but not for much longer. This week is all about moving the brassicas outside—broccoli, cauliflower, cabbage, Brussels sprouts. They’re ready for real soil and real weather, even if the weather isn’t quite ready for them. That’s early spring for you.
Inside, we’re shifting to summer crops. Tomatoes, cucumbers, peppers, pumpkins, watermelon—tiny seeds now, but they’ll be the backbone of the season before long. Like everyone else, we’re eager for Spring to settle in, but nature keeps her own calendar. There’s still plenty of work to do before the first Farmers Markets of the year.
Still, we’re doing what we can, as we can, and we’d love for you to come by and see what’s taking shape.
You can find what we expect to have available here, along with notes for planning your visit . It’s never required, but it’s always appreciated when we get a quick email or text letting us know you’re stopping in.
Last week we reorganized the greenhouse and added more platforms for trays and pots. We were running out of room—a good problem to have. Everything feels like it’s stretching, reaching, preparing. It’s going to be an exciting year at the Haven.
We harvested a little Swiss chard from the greenhouse this week. Jo made a chicken and bean soup and folded some in. It held up beautifully. We should have a bit available for Opening Day. Chard is one of those greens that works anywhere—tender enough for salads, sturdy enough for soups and sautés.
If you haven’t yet, take a look at the new column, From the Hermit’s Porch . We hope to share a new piece every Friday morning, and we’ll include links in these weekly updates.
Spring is coming. Slowly, then all at once.
We’re almost ready.