the Amish family who just moved here from Ohio, were a key part of that team. They are experienced vegetable growers, and are used to transplanting. They have fast, well-trained hands! Special thanks this week to Adam Hainer at Juniper Hill farm who has been giving us early greens in exchange for parsnips. And finally a reminder to everyone that we host outdoor meditation in the linden trees every other Sunday at 10:00, led by Paul Deal. All are welcome, and the next meeting is May 8th. Bring something to sit on, and meet at the electric car chargers if you don’t know where the lindens are.
That’s the news from Essex Farm for this lamb-tastic 17th week of 2022.
So far, all is well, which is promising, as we often see the most problems at the very beginning and very end of lambing.
just like this spring, slow and chilly. Small newborns get lamb jackets when the temps are low and the wind is whipping, which makes them look like little sports fans, bundled up for the game. We saw the first lambs last week, then a pause and a dribble until the crescendo began yesterday. Now we’re really in it, and the flow will continue to increase and then peak
about seven to ten days from now.
This spring has been especially slow and chilly. The soil is still cold, and the pastures are two to three weeks behind typical growth. Most years, we put cattle on grass the first week of May. Unless we see a big grass sprint from suddenly warm weather, it will
probably be May 15 this year.
You can find the sauce recipe at the end of this note. Keep it in your pocket for asparagus season, which is right around the corner!
When we eat seasonally, we trade ubiquity for quality, and for taste. The first year or two,
it might seem strange not to have asparagus in winter, or strawberries in fall, and then it becomes strange to have those things.
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I really believe there’s something more, too:
eating seasonally from our own climate matches what our bodies need for each given time of year.
Love, Gregory
Wredberg
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