This week, we tucked 176 tomato plants into the soil—along with tomatillos, eggplant, peppers, and a handful of other warm‑season hopefuls—and almost immediately found ourselves watching the forecast tighten. A chance of frost early Sunday has us gathering row covers and starting a few extra seeds, just in case. Even the National Weather Service seemed unsure. Such is life on a working farm: you plant with optimism, prepare with humility, and let the weather have the last word.
After a long, thirsty April, the sky finally opened. The rain felt like a reset—every leaf, root, and creature taking a long drink. “April showers bring May flowers” used to feel like a reliable rhythm. Now the timing shifts and we shift with it, trusting that nature knows what she’s doing even when the pattern feels unfamiliar.
We’re looking forward to our mid‑spring gathering this Saturday, May 2, from 9AM–6PM. If you’d like to sit by the firepit with coffee, tea, lemonade, or a baked good, you’re warmly invited. We’ll also remain open 1PM–5PM daily through Sunday, May 10, and you’re welcome to call anytime to check availability or make an appointment.
The first broccoli head came off the stalk this week—always a small triumph—and more are close behind, cauliflower included. A few will be available this weekend; the rest we’ll pickle for the stand and for market. With a bit of warmth, napa cabbage and bok choy should follow in a week or two.
Around the garden, the season is shifting in quieter ways too. The nasturtiums have begun to bloom, adding their bright, peppery lift to our lunchtime salads. Strawflowers are budding steadily, and we’ll shepherd them through the cold snap—pots to the greenhouse, beds under cover. The brassicas will take the frost in stride; it may even sweeten them. Still, we’re ready for the moment when tending becomes simpler again, when the weather steadies and the work shifts from protecting to growing.
Some herbs have already run ahead of us. The dill has gone to seed, along with a few basil and cilantro plants. We’ll replant this week. The dill seed will flavor this year’s pickles, and the coriander will find its way into several of our usual recipes.
Once this (hopefully) final frost passes, we’ll finish filling the garden: cucumbers, melons, okra, romaine, more chard, and other leafy greens. Chamomile and poppy will join the herb garden, and snapdragons will brighten the flower beds.
Inside, Jo has been painting birdhouse gourds again. The newest features a sailboat drifting under a starry night sky. We’ve added prices to the What We’re Growing and Crafting page. At our farmstand here and at our booth at the farmers market, subscribed Wayfarers receive 10% off, and Wayfarer Members receive 25% off with their monthly membership. You can learn more about becoming a Wayfarer by checking out the membership page.
As always, thank you for being part of this place. May the week ahead bring you a moment of steadiness, a breath of fresh air, and something small that reminds you the season is turning.