April Newsletter

April 12, 2023  

Peter's seed trays now fill the greenhouse and form a kind of map to our 2023 season.  (The tender greens will be ready for our early May dinner and the cucumbers and beets will be on everyone’s plate at our Summer Solstice Dinner.)  Each sunny day I step into the steamy greenhouse, the wonder of spring and new beginnings are there to celebrate.  It has been 236 years since the original Dutch farmers first prepared these fields for spring planting.  Like them, we count only on the soil, seeds and rain, and as it was in the 1780’s, the earth, in its infinite patience, is ready to play its part irrespective of the farmer’s plan.  

In the gallery barn we are building a small stage, the base of which is an ancient piece of farm equipment, for our first coffeehouse in May with Dusty Wright.  That stage will also be the setting for salons and other performances we have planned.  Few things make me happier than repurposing beautiful, old pieces of wood and giving them new prominence.  If you come to one of the May events, you will see the interior walls of the gallery barn form a crazy quilt made up of hundreds of gorgeous pieces of old wood getting a chance to shine again after generations of pure utility on floors, in rafters, or sifting grains.

Dusty Wright on the new Gallery Barn Stage

Two of our early spring events have sold out, the coffeehouse as well as cooking class and lunch, but there are still a few seats available at our season opening foraged ramp dinner on May 6th--see below for the menu. We have a new offering on our calendar: Relax and rejuvenate with a 90 minute energy medicine session with Elizabeth, May 20 & 21. If you have been meaning to sign up for any, or many, of our events, please do so now!! For the full calendar of events, and to secure your spots click here. We would love to see you early in the season.

And don’t forget if you want to breathe in that greenhouse oxygen and get your hands in the dirt, there are still plenty of spots on April 29th to volunteer a morning here at the farm.  After a few hours of work, we will serve you lunch to say thank you.  Also, we hope you are planning to bring Mom to our Mother’s Day brunch (no reservation required). 

Foraged Ramp Dinner Menu

Roast chicken with ramp & white wine crème fraiche pan sauce

Spring Risotto with ramps, peas and asparagus 

Salad of tender greens

Fresh baked baguette with ramp pesto and/or ramp compound butter

Rhubarb pound cake