Spring has sprunged… er.. springed. Sprung!

Not that the winter was any great ordeal here, but with the trees in full leaf or nearly so and winter temperatures warm enough to sleep with the windows open, I think we are safe in saying that spring is here. It’s been a busy time here at Oak Hill–especially in getting ready for our first ever spring CSA!

We have a mostly full garden, with radishes, spinach, potatoes, onions, lettuce, cucumbers, garlic, beets (red and gold), carrots, cantaloupes, assorted herbs, and more. The weeds are hard on the heels of what we planted, and we are working to stay on top of it all. For those in our CSA, our 6-week spring program should begin either the last week of April or the first week of May.

A large part of the truck patch is full of garlic. This year we have three types of garlic: a standard artichoke garlic like what you might often find in the supermarket, and two heirlooms: a creole garlic (Ajo Rojo) and an Asian garlic (Asian tempest from Korea). We are planning a Garlic Festival for later this year, but that is for another post. Hope you are all having a great spring!

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