It's been quite some time since I've written a Chef's Blog! I'm excited to put into words my perspective on the current state of the farm. After an active, busy winter sharing our hospitality with diners at the Chef's Table, we are now about to transition into summer dining. As a chef, it's incredibly motivating to have had a voice in the planning process as we collectively chose what to grow and where to grow it. This time of year we have both new and experienced farmhands getting their feet under them as they're led by our head grower Taylor. The seed house is stuffed with seedlings and seeds are going directly into the ground. Things are still growing a little slowly as the spring ebbs into summer, but the process has begun in earnest.
We're not past the 'danger zone' of possible frost and cold weather, but it becomes increasingly less likely with each passing day. This week we actually had a little cold snap and had to bundle up vulnerable plants and crops for warmth. That includes the blossoming blueberries in the photo, which we covered and wrapped to protect them from the possible freezing temperatures.
Our dinners in the early season often utilize a mixture of things we've preserved from last summer and the handful of things that are ready to harvest right now. Asparagus is popping up out of the ground, rhubarb is growing, and leafy vegetables are abundant. Our dinners seek to capture a moment in place and time, reflecting exactly what we have on hand and the bounty of the micro-season. Spring is a wonderful time to be on a farm in this valley, and the Earth never fails to give us what we need to nourish and entertain our guests.
Our farm dinners and the farm stand both begin in June. Work is woven into the calendar as there's more and more to be done in the farm kitchen. Between cooking for our guests, baking for the farm stand, and preserving the vegetables that arrive from the field, we're at the cusp of a very busy time. It's palpably exciting as we begin what is to be a densely scheduled summer season, and we hope you have the opportunity to join us for a class, a dinner, or maybe some vegetables from the farm stand. We love what we do in the kitchen, and are eager to share it with you.
