After the mildest of winters spring has come at the Intervale. It is an exciting time to be there with all the farmers clamoring for table space in two of the shared greenhouses. After a winter of thinking about the coming season and planning out the changes we will make we have a special pep that won’t be seen in a couple of months.
Every season brings new changes at the Sugarsnap farm. We are tweaking what we grow to better fill the needs of the kitchen. We are also continuing to develop our event space in our fields, The Hoops. As my second year as the farm manager I have a much better idea about what works and what does not.
Here are brassica seedlings coming up in the greenhouse:
This year we will be growing more of our basics such as Premier kale, Buttercup squash, Genovese basil and Traviata eggplant. We will also be trying some new crops like cutting celery, bunching onions, and cucamelons. I am looking forward to getting out in the field but latest cold weather has tempered my enthusiasm and made me appreciate harvesting our overwintered spinach in our hoop house and starting our spring crops in the heated greenhouse. Here’s to enjoying all of Vermont’s seasons.
Nathan Hammer
Sugarsnap Farm Manager
