We’re eating the first delicious snap peas, last winter’s carrots, Black Seeded Simpson lettuce, Red Russian kale, and amazing strawberries, all from the greenhouse. Our farm members are also enjoying bouquets of flowers from the greenhouse.
Our mission is to promote a more just, joyful, and sustainable community by engaging people — primarily children and their families, but also school groups and adults — in thinking like a farmer and considering the flow of energy and cycling of nutrients as well as just the animal pleasures of deliciousness, beauty, birdsong, and heavenly scents of food and flowers and nature.
We’re hosting an open house in the greenhouse, garden, field (currently inhabited by organic heifers) and 25 acres of forest and brooks next Sunday, June 9, from 10 a.m. to 2 p.m. —Lisa Holderness, Brook Meadow Farm & Farm Camp, Brattleboro
* * *
We’re enjoying our first harvests of asparagus.
Asparagus has long been a symbol for us of setting down roots and finding a permanent home. For years, we farmed on rented land with no likelihood of a long-term future. When we found our home at Fair Winds Farm, we took a few years to make sure it was The One.
Once we made the decision, it was time to plant asparagus. Asparagus is a perennial that can last 20 years or more. But it also takes four to six years to start producing quantities of food.
This spring, after years of waiting, we have begun harvesting the tender shoots from our four-year-old plants. We’re so excited to be enjoying and sharing this treat and to have the relationship with our land to commit to it! — Jesse Kayan and Caitlin Burlett, Wild Carrot Farm, Brattleboro
* * *
Right now is the time for lots of leafy greens — lettuce, chard, bok choi, kale, arugula — and radishes.
The highlight of the month of June is always the strawberries, which will be ready in a couple of weeks. —Elizabeth Wood, New Leaf CSA Farm, Dummerston
* * *
Our members are enjoying lettuce, arugula, mustard, pak choi, kale, swiss chard, red dandelion, scallions, garlic leaves, and lots of asparagus. —Linda Smith, Akaogi Farm, Putney