Debbie Athearn, Tracy Meyers/Briggs, and Rachel Forbus hard at work at the potting bench. Here they are working on seeding the second planting of broccoli and cabbage. We are still using the early spring variety, Premium Crop, but next week we will seed the more heat tolerant Windsor. We like Windsor and will sow it about every 12 days till September.
Greenhouse #3 (the head house) is starting to fill up with flats of vegetables, herbs, and flowers. We will have to fire up the next house by the end of the week. The smell of soil and seedlings is a welcome scent every spring. You hear the heat or vents rattling away, the smell of moist soil and after a long winter we get to have people back around the farm. Spring awakens the farmers sprit and allows him to put in the extra time and extrodinary care put into all those tiny seedlings with hopes of seeing them through to harvest. We all seem just a bit more livened and jovial, egear to set seed to soil. Visitors start to ‘drop by’ with thought on the season. Many chefs drop in to make their requests of varieties or to ask us to find some interesting heirloom or ethnic variety.
Around the greenhouse the rhubarb has poked up and the peach buds are swelling. Sasha the dog sits outside the greenhouse door to wag, bark and greet our visitors. The smell of tomato pollen is starting to souround the greenhouse area. The chives planted nearby are allready tall enough to cut a little for dinner, and the rosemary has truned back to its dark green color. Spring is springing and we here at morning glory are so glad to embrace it.