The longest days of the year are behind us and we are gaining daylight in the mornings *and* the evenings right now. For me, it brings an air of hope: new growth is coming, the days are lengthening, one can think about doing something outside before or after work, nothing major, just a walk or seeing the sun. I love this transition out of the depths of winter and into the growth of spring.

The growth of spring. That feels a bit over the top, but it is true. Things are kicking up gear on the farm. Seeds are being started for spring and summer crops and the 25-acre field is greening up as the wheat and garlic really take hold. The corollary to this feeling of optimism and growth is the knowledge that we are eating, at a very organized and planned rate, our way through our winter stores.

Everything has a planned storage life. This is why you see different winter squash now compared to what you saw in October and what you will see in April. It is why we are eating our way through cabbage and daikon right now before they are lost to time.

This is also the time when you realize that plans are just that, an intention. Over the past couple weeks we realized that despite planting the EXACT same amount of kale as last season, and planting way more greens this winter (yay for that arugula and chard), our kale just isn’t as productive. We were giving away kale last year and now we haven’t had enough to harvest for the past couple weeks.

Farming is, by its definition, at the whim of the world and mother nature. The kale slow-down could have been too much moisture early on. It could be these bitter nights. It could be rodent pressure. It probably was a lower then expected germination rate. We do still have kale, it is just continuing to rest and grow. Like you in high school when you napped all the time. Bratty, teenage kale. Go figure.

This time of year is when eating from Central Oregon is its most rewarding. Every bite is an acknowledgement of both what can be grown in the summer and a gift of what is still delicious, nutrient dense, and edible in the winter. Recognizing the gift that is eating seasonally and locally allows me to be grateful for what is here on my plate every night and on the shelves each week.
See you tomorrow and Saturday!

~ Alison