With two new, energetic, talented apprentices, a 30’X 96′ high tunnel installed, and ideal growing conditions, early Spring has been quite a success. Our bellies and our fields are full, clean, and healthy due to the hard work and seasonal culinary skills of both Justin Butler and Janice Giddens. To read more of our newsletter, please click here Vol. 4 #1 (4-11-11) .
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I was so excited to pick up my share today. Everything looks great. As soon as I got home, I used my eggs and spinach to make a scramble with crushed tomatoes, garlic, paprika, and goat cheese for toppings. And I’m thinking a Strawberry salad sounds good for lunch. MMMMmmm, and those collards alongside White Oak Pastures grass-fed beef will be great for dinner; happy day! I love what you all are doing, and I’m glad to be a part of it. I’m anxious to visit the farm and learn more.