Thursday, April 24, 2014

Spring has sprung! It has been a long cold winter, but the grass has finally begun to green and the spring crops are getting into the ground this week.  We have already planted peas, shelling and snow,
pea seeds going in April 4th
radishes, salad turnips, pac choi, and fava beans. Later this week we will put in spinach, mache, onions, shallots and beets. The greenhouse is full to the gills, bursting with peppers, eggplant, tomatoes, squash and cucumbers along with the regular spring crops.
We also sheared the sheep this past week and took care of their hooves for the season.  Their paddock is finally starting to green up and they and the llama have been happily munching away.  th and in the meantime we are getting the house ready for them. We have 50 baby barred rock bantam chicks (say that 5 times fast) coming that will produce tiny eggs to serve in the kitchen.
Jeremy and a just sheared lady
Our current flock of chickens are about to go into retirement.  They are now a little over three years old and their egg production has really started to decline. A few of the local ladies from town are taking them home to live out their retirement on some small backyard farms.  Our new baby chicks arrive April 29
This past week our new farmer started her new position. She came to us from Arizona, but is a native Virginian. Jenna Brownell is a 4th generation farmer from Bluemont, Virginia.  She has a degree in Environmental Studies form Prescott College and has worked on farms all over the country as well as a few in Italy.  She has been eager to start her position with us and can’t wait for the summer to begin. Joneve is moving on to start a new adventure. She will be traveling for one year, volunteering on farms in Europe Asia and South America and plans to share her adventures on her new blog; Farmer Seeking Roots. For more information please visit
Shady, Jenna's dog and Blue faithfully guarding the greenhouse

Jenna will be taking over the blog from here and is eager to share the garden’s trials and triumphs with you all in the future. 
Red veined sorrel, a new microgreen for the kitchen

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