Farmer Mark is a pretty cool customer. Calm and seemingly unflappable, he moves through his day at a steady but moderate pace, knocking out the world’s most eclectic docket of tasks until he closes up the greenhouses at night and calls it a night. So, when he starts scratching his head and says that everything we have seeded is ready to plant this week, you can take him at his word and know that we’re looking at a very demanding set of days ahead. May’s weather, though stunning, has flattened out the stagger between many of our crops making our to-do list a little bit more robust than we’d intended on an already full week. Fortunately, we get to work with an absolute dream team of farmers this Spring. Claire, David, Harry, Kelly, Mia & Maple are taking fantastic care of Wild Hare and making a really hard work look and feel easier than it would otherwise. Here’s to getting things in the ground and watching it all unfold and grow in the coming weeks.

We're very excited to have the first round of our beloved Wild Hare Organic Tomato Plants for sale at the farm starting this week! From Slicers to Saucers, Heirlooms to Cherries, growing a curated selection of Tomato Plants for gardeners is something we truly enjoy, and we'll have over a dozen wonderful varieties to start with, potted up and ready for you to plant at home.  You can mix and match tomato plants $5.50 each, 3 for $14, or 5  for $20! (CSA members receive their 10% discount...it’s the cherry (tomato) on top!)  I'll post what we have at the start of each week until they're gone, alongside all of the other goodies in the farmstand in a given week. In addition to Tomato Plants, we’ve got an assortment of Cukes, Zukes, Peas, and a few other vegetables potted up and ready to plant this week too!

We’ve reached the point in the season where our weekly harvest priorities are dictated by our need to make space in our greenhouses for incoming hot crops, and after several months of sizing up over the Fall and Winter, tender leaves of Red Russian Kale and at least two varieties of Spring Onions are ready just in time for things to warm up over the weekend. Last year Mark and I made overwintering onions a major focus, and since they were so well received by the CSA, we rinsed and repeated this year. A little more bulbous than green onions, and milder than a full fledged onion, Spring Onions are great for grilling, sauteing, eating raw in salads, green parts and all, or even pickling in the fridge. Not to mention, they’re a match made in heaven with Asparagus, which will be arriving from Eastern Washington tomorrow morning.