Markets open snow or shine!
Saturday Winter Hours have begun! See you 9-1 at 36th & Alton NW and Sunday at Dupont 8:30-1:30!
If you have any questions about availability at market, give us a call at the farm!
Market Locations and Hours
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Thanks for your patronage folks! January 6 was super cold and windy so we were forced to cancel, in spite of our reputation for coming in ANY weather! For example, we showed up the very next week, January 13, while it was windy and 32 degrees! And many of YOU also showed up. So again, thanks for your patience and loyalty. This Saturday looks much better (so far!) with sun and highs in the 50's.
See you then, with all those crisp, tart apples, great baked goods and so many good organic vegetables.
We had a beautiful snow storm yesterday. There is nothing quite like waking up and watching the light grow after a snowstorm. We do have some extra work today cleaning up our driveways and pathways. For me the scenery makes up for the work.
We are very excited for the weekend markets. The weather looks great, and we look forward to seeing you all there. With the sun forecast for late this week, we should have plenty of greens that are warm enough to harvest. We are especially excited about bringing our lettuce. We'll also have kale, chard, spinach, and some parsley on Sunday to brighten up your meals.
We finally have temperatures above 20F! It feels so warm. Are hats and gloves even necessary? There was liquid water dripping off the barn roof yesterday.
We don't know quite yet how the greens in the tunnels will rebound. We'll bring as much as we can to the weekend markets, and we will for sure have all our storage crops and eggs! See you there!
Okay, this is cold. It permeates all our farm work, of which we are trying to do only what is necessary. The chickens are staying cozy in their house, refusing to come out at all. All of the humans have added several layers of puffy clothing, we're resistance strength training every time we move.
At market: Eggs(for all your cold weather baking needs) and Garlic(to ward of evil flu germs)
We've made it! The holidays are here. We are preparing for Saturday Market 12/23, our last market before a short break. We are delighted by the idea that the produce we've grown will be shared with family and friends, perhaps not in the center of the table, but with a key supporting role. Sharing food at holidays has been at the heart of my family's traditions. We're happy to be part of your celebrations as well. Enjoy!
See you back at markets in the new year: 01/06-07/2018
We're really starting to feel like winter. Daily tasks have transitioned to handling row cover in the tunnels, caring for chickens, and preparing for market and wood runs. We are constantly working to keep all our water pipes warm and dry. We may only harvest from the tunnels one or two days each week. This shift in work, allows us to focus on preparing for next season. In the office, we're entering records, hiring apprentices, and reviewing, researching, and planning next years crops. I already look forward to the spring, and at the same time I'm relieved to have the next few months to rest and prepare.
At this time of year, markets become almost the sole focus of our weeks. We'll have a lovely selection of greens, onions, and garlic to go along with the soups and stews you may be making. Be Well!
SEED GARLIC STILL AVAILABLE! Certified organic, hardneck, Red Russian Rocambole Seed garlic available now! We select the biggest most beautiful most bodacious Garlic to give your planting a jump start! $12/lb 10lb minimum. Discount on 100 lb or more! Great flavor, has sold great for us at our D.C. markets for years! Contact us right away to reserve yours! Call the farm or email our Farm Manager at Jennifer@newmorningfarm.net with any questions or orders!
FIREWOOD SEASON HAS BEGUN! ORDER NOW!
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.