That’s Whisky, our Anatolian Shepherd, keeping us safe from deer, squirrels, and robins.
Spring has truly taken hold here at the Haven. The trees are budding, flowers are opening, and the first broccoli heads are starting to form. Even the carpenter bees are out in force, patrolling their airspace with great confidence and flying right up to our noses to make sure we know who’s in charge. The whole place feels alive and a little mischievous.
We’ve got (at least) one more brief cold spell to ride out this weekend, but the row cover is already staged and waiting. The brassicas will shrug it off, but we’ll be tucking in the cucurbits and a few of the more tender herbs. Spring always asks us to stay nimble.
The tomatoes are still in the greenhouse and growing like they’ve got somewhere to be. It’s too early to send them to the garden, but they’ve definitely outgrown their 4″ pots. They’re graduating into grow bags this week so their roots can stretch and settle. Give them another week or two and they’ll be ready for their big move to the field.
Out behind the deer fence, the lavender, fennel, yarrow, sage, oregano, self‑heal, and more have taken their places in their beds. Our four‑year‑old asparagus is pushing up through the soil, and now that the deer are finally deterred, we should get to enjoy a few spears ourselves. We also planted peas, turnips, and radishes this past week, and they’re already sprouting—small green promises of what’s to come.
We’ve been mowing and tidying, and the path is open again for wandering. If you’d like a garden tour, just ask—we’re always glad to show you what’s waking up, stretching, or surprising us.
There’s a lot in bloom right now. Yellow Rocket (Barbarea vulgaris) is bright and abundant in the fields, and the yellow clover is just beginning to flower. Our holly bushes are covered in blooms and buzzing with pollinators. The apples, pears, and peaches have all finished their show and are nearly full of leaves. We’re hoping we’ve seen the last of frost season, but nature will do what she does. The raspberries and gooseberries are leafing out beautifully, too. We’re already imagining them in morning oatmeal—or pastries and jelly, if the harvest is generous.
Our mid‑spring opening here at the farm begins Friday, April 24 and runs through Sunday, May 10, open 1PM–5PM daily, with special extended hours 9AM–6PM on Saturday, May 2 for our mid‑spring gathering. Keep an eye on our What We’re Growing and Crafting page—we’ll have it updated by next week’s post and send you a link.
We’ll also be at the Nicholasville Farmers Market on Saturdays, 9AM–1PM, starting April 25.
Spring is moving quickly now. Come walk with us and see what’s unfolding.