Well, the kiddos are back from the Grand Canyon this week! Which means things are starting to pick up! We are preparing for two amazing events this month. If you’ve never been to a Rainshadow event, I highly recommend them. It is an amazing way to interact with the farm in an elevated and intentional way. The two this month are:

March 21st Equinox Dinner – Join us for a dinner celebrating the true start of spring—a time to gather in gratitude for returning light, awakened soil, and the first stirrings of new creation.

March 28th Chef Adrien Pop Up Dinner – Join us for a 10-course intimate culinary foray!
Chef Adrien brings a globally informed perspective shaped by his training in Hong Kong, France, and New York, paired with a deep commitment to place-based cooking. His cuisine is thoughtful, expressive, and grounded in seasonality—making this a natural collaboration with our farm. Each course will highlight Rainshadow’s certified organic vegetables and responsibly raised meats, interpreted through Chef Adrien’s creative and refined approach.

From the farm side of things:

We are harvesting big time on Sundays. This week is CSA week, which means our Grand Canyon peeps are back and better than ever! March snuck up on all of us! Start getting ready to lean on those staples because things like purple cabbage and fresh greens are on their way out. What veggie are you avoiding? I want to encourage you to try it this week! Maybe you’ve never cooked with parsnips? Or celeriac? Or Kohlrabi? This is the time to get creative. Summer abundance is just around the corner, so dig into the hearty staples in this season!

Exciting update! We have farm butter for sale! Available for purchase in the store, just for you guys! Pro tip! Keep it frozen until you’re ready to use. Or keep it in the fridge for soft butter. It won’t keep as long as regular butter, so keep an eye on it.