Today, the farm had the pleasure of playing host to the managers of greater Portland’s Burgerville restaurants. Burgerville’s managers are all taking part in the latest Northwest Earth Institute discussion course, Menu for the Future, to learn about more sustainable food production.

The farm crew had a lovely time hosting our 20 guests. Conversations were varied and engaging, and they helped us plant 396 bed feet of kohlrabi (that’s nearly 2400 plants), and a whole mess of winter squash.

So, if you’re feeling like a burger (Heather recommends the pepper bacon burger), or some deep-fried asparagus stalks, maybe swing by Burgerville. Someone there just may have planted the squash you’ll be eating this coming winter…

Well, potatoes, peas and onions are in the ground. Working in the fields, we’re starting to occasionally take off a few layers. Fruit trees are budding, grass is doubling in size every day, spring is here (officially, today!)…I even heard some thunder while out washing leeks the other day.

We’ll be down to a crew of 2 all next week, and we’ve got a “to-do” list about three pages long, but with a determined pace and hopefully some agreeable weather we ought to be able to get through it.

Oh, yeah. And Happy Birthday Sarah!

Well, we got all the early potatoes and nearly all the onion sets in the ground before this weekend’s wet weather.  We’ll be up to our elbows in mud come Monday!

This will be our final week with the outgoing apprentices (best wishes Jon and Eric), and we’re getting ready and excited to assemble our new crew.

Delicious delicacies in your share this week.  Leek/bean/cayenne/parsnip soup anyone?