On Friday, we welcomed another 325 baby chicks to Wild Hare Organic Farm. Baby chicken day comes with its own set of customs. Mark leaves arrives at the post office before they’re even open. With a cup of coffee and a big fat book that he reads by flashlight, he waits in order to get the tiny birds into the warm truck and back to the farm as quickly as possible. Time is of the essence for the day-old birds’ well-being, especially on chilly mornings, and Mark is the consummate mother hen. There’s smug—and then there’s “Mark Green driving down I-5 with 325 baby chicks peeping away in the passenger seat” smug. And for four years of flocks now, Jade has been the first person to greet the birds here at the farm, dipping their little beaks to ensure they get a drink of water before scrambling into the brooder to warm up and rest after a long night’s journey. Morgan, Luis and even Hazel got in on the ritual this year too, and so far, the birds have been healthy and happy overall. Well loved. Hazel could clock hours in the brooder if we’d allow it—she swears that they love having their fuzzy tummies tickled, but only time will tell.

When we’re not fussing over baby chickens, we’re hosting a ton of field trips and getting increasingly excited about this year’s Fall crops. We’ve got a whole lot of harvesting yet to do in the field, but that is ultimately a very good thing. There’s a nice window, just before things get too frosty, when we’re able to coax some truly stunning greens out of the field. You’re going to love the Bok Choy that we’ve got coming to the CSA this week, not to mention the first of the Winter Squash (Acorn) and the last of the Stone Fruits (Flavor Rich Pluots). And to top it all off, David brought a truckload of one of my most anticipated apples—the Spartans have invaded the farmstand, along with the Melrose and Mutsu. Biting into a Spartan Apple is like biting into a crisp cup of cider, so I definitely recommend them for fresh eating. Sauce them if you must, but they’re snappy—the perfect snack to enjoy while your wedges of Acorn Squash are roasting away in the oven.

Best,
Katie