I'm not sure what happened to March, it was here a minute ago...my mantra lately has been "one foot in front of the other". All you can do when time is racing by is to just keep stepping.
We know it's been tricky for some of you to remember that we don't do Friday harvests anymore. We are sorry for any inconvenience it might have caused but let me tell you, this change has been revolutionary for us! Last year the demand for our produce went up, A LOT. We found ourselves having to adjust and change our routines which wasn't too hard but we also found ourselves having to adjust to the increased level of fatigue. Before Covid, our harvest days used to leave us time to do field work or other critical farm projects but in 2020 we barely had time to sit down for a 20 minute lunch, sometimes as late as 4pm before racing out the door to get our deliveries done. This year, in addition to having hired help, we also decided that it doesn't make sense to spend the majority of our work days harvesting and not seeding, transplanting, weeding and otherwise tending to the crops. The scale was way off balance so we shifted and now we only harvest twice a week and spend the other days getting our crops taken care of. It really has been a life changing experience for us.
This week we got our first batch of potatoes in the ground, more lettuces transplanted, more crops bumped from their seed flats into their own individual cells to grow, some of the paths got mowed, a lot of containers got washed, a hoop house covered in netting to keep the deer out, a lot of administrative work, made progress on our "Real Organic" certification and scheduled our organic certification inspection as well as a virtual tour with the Corvallis Environmental Center. There were also plenty of things that didn't get done but like I said, one foot in front of the other.
Apr 24, 2021
Dear friends, we are so glad you have found a way to balance your many demands. We wish you both and Ayelet well in the coming delicious season. Thank you all for your hard work and skill in bringing us such wonderful food. Our best to you, Peggy and Jack