​It sure feels like spring.  We spotted some cherry trees and daffodils after Sunday market in DC.  We don't have anything blooming yet, but there are a whole host of sensations that "feel like spring" here on the farm; the bright sunshine, switching out a warm hat for a sun hat, waking up each morning to frozen ground that thaws to slick then firms up by noon, the special green that plants get as they start growing again, the sound of a tractor idling while implements are hitched, the freedom of movement as we shed layers of clothing, the smell of the soil, the subtle burnt reds, oranges, and yellow colors of the hillsides as tree buds swell, the birds testing out their spring songs, the breeze that we welcome on our faces.

Spring on NMF also means a swell, and flood of greens.  Spinach, greens mix, arugula, kale, lettuce, and chard all grow just as fast as they can.  Look out for these at market along with Parsley and perhaps a few garden herbs.  Hope to see you there, and don't forget to say "Hello!"

​Thanks to so many of you who came out in the cold this past week.  Even in that horrible weather we had 90 percent of normal business!  Sorry to those who didn't get a corn coupon!  I brought many, but not enough.  Ask for one later.

The big news is that we are cooking up a  revolutionary new cold weather set up that you are going to like.  Using the example of one of our competitors, we are getting ready to put up several of our shelters (for shade in summer) now with sides, so it will really feel like a temporary building, with propane heaters to warm it up.  We are optimistic that this will change the game on those terrible cold days.  Don't be shocked when you see a whole circus tent set up.  Come on in and shop in the warmth.  Of course, now that we've done that we may not have another very cold day until 2019.

See Jenni's notes under "Farm News" (2/2/18) about the conference.  But note that in her modesty she failed to mention  that SHE was a presenter herself, teaching other growers about how we grow sweet corn organically (without pesticides  or worms).  We have been presenting at workshops at this conference (for all growers, not just organic) for many years, and we pride ourselves that all these conventional farmers (often critical of organic) want to hear from New Morning Farm.

See you Saturday!
        Jim

This may be old news for those of you who follow our instagram; Caitlan is seeding the first transplants of 2018!  At first glance, this seems straight forward enough, fill flats with soil and put seeds in each.  She's a bit more on her plate however. Before we begin seeding, the entire greenhouse and all the hoses, and hose ends are thoroughly cleaned, and then spray sanitized. We're trying to reduce any chance of a pest or disease surviving from last year.  Some of our pests are insects, fungus gnats and aphids.  We are also always on the lookout for mice.  They seem to relish digging up and eating the seeds that are the most difficult for us to replace and still stay on track for on time harvests.

Have you considered cabbage lately?  We have plenty of beautiful red and green cabbages that can take you all over the food globe. American cabbage salad, or try Asian salad flavors by adding sesame oil to a basic vinagrette.  European cabbage rolls, cabbage with sausages, or African spiced stewed cabbage, Indian curried cabbage.  Where else can cabbage take you?  The weather for the weekend looks good!  We'll bring lots of veggies and hope to see you there!

​Thank you to all our customers who shrugged off less than ideal weather and came out anyway last weekend!  The weather threw us a bit of everything, wind and cold, then cold and wet.  This weekend looks much warmer.  We're also working on some upgraded market infrastructure.  Our hope is to have a much more comfortable market, no matter the wind, cold, or precipitation.

Parsnips are the veggie of the week!  We've some beauties this year.  Whether you prefer the large workhorses, or the small and dainty, we've the perfect size for you.  Parsnips make a great addition to roasted vegetables, stews, soups, grated with potatoes for breakfast hash, the list goes on...

I spent yesterday at the Mid-Atlantic Fruit and Vegetable Conference.  A couple other farm apprentices were there as well. There is a vast trade show, with companies offering a wide variety of products and services to growers both large and small. Throughout the day, educational sessions are running, usually about eight at a time.  Which session to attend is the hardest decision.  With three of us, we were able to attend a variety of talks covering crops from rhubarb to tomatoes to Brussels sprouts.  The audience participation is wonderful.  If a presenter did not have experience with a certain question, they might throw it back out to the farmers and growers in the audience to answer. We came away with some new options to consider and making plans for a bright season ahead.

For the first markets of February we'll have all our usual fruits and veggies.  We're excited about a successful rutabaga crop this past year.(Yes, farmers are strange.)  Have you ever tried rutabaga steak fries?  A staple food of the past, look for a historic recipe here soon.
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