2017 CSA Week 1 - Feels so good to eat oh so good again

Spinach, Carrots, Little Gem Romaine, Curly Kale, Napa Cabbage, Spring Onions, Kohlrabi, Radishes and Parsley

Spinach, Carrots, Little Gem Romaine, Curly Kale, Napa Cabbage, Spring Onions, Kohlrabi, Radishes and Parsley

After a very long and wet break from Ambrosia produce, we are back in the swing of spring! Starting up the farm this season was by far the most challenging season I've experienced so far as a grower. As Oregon came out of winter and into spring, it was as if the rainy season never really let up. Having late frosts can be expected and as growers, we are prepared to nurture our crops through cold weather. However, endless rain made getting into the fields nearly impossible this year, so much so that we dubbed this past early season FARMAGEDDON.

Farmers Alice and Marissa getting some extremely early season outdoor Kale and Chard transplants in during mid-March.

Farmers Alice and Marissa getting some extremely early season outdoor Kale and Chard transplants in during mid-March.

Big happenings on the farm as we are preparing some rather large field expansions and diversifying our sales outlets. Initially at the end of 2015, Ambrosia Farm clocked in at a meager 1/4 acre of garden space. Brandon got hard at work early 2016 and opened the total growing space to 1 acre. Despite how challenging our spring start up was this year, we have finally expanded to a beautiful grand total of 1.5 acres and have no desire to get any larger. This size tends to be the sweet spot in the small scale world of market farming.

Freshly mowed 1/2 acre field on April 3rd. This area will be for fall and winter brassicas.

Freshly mowed 1/2 acre field on April 3rd. This area will be for fall and winter brassicas.

As for new business ventures, many of you lovely people came out to support our Earth Day Plant Sale and also purchased our plants at the Veneta Farmers Market as well as the plant racks located at Broadway Grill and Artisan Mercantile (Thanks Broadway Crew and Sherry). This was a trial year for the nursery business. Growing starts for the farm is an aspect of the business we have grasped, but growing for the public is a whole separate game and we learned SO much this year. For now we are in the process of emptying out the propagation greenhouse in preparation for garlic harvest. In addition to becoming a licensed nursery this year, we also have decided to include value added products to our offerings. Oregon law allows farm to consumer direct sales for pickles, fermented, jams and high acid foods. So far we have a beautiful batch of kimchi on the menu ready to be canned and plan to add Sauerkraut, Pickled - beans, beets, carrots, cucumbers and more.

Onions and garlic drinking in the overhead irrigation on a beautiful spring day.

Onions and garlic drinking in the overhead irrigation on a beautiful spring day.

For now we are still plugging away full speed with transplanting and cultivation. We'll do our best to keep everyone posted as the season moves onward. For now we plan to open the farmstand on the first Saturday in June and hope to see everyone out here.