Ready, Set, Here We Go Again!

In this newsletter:

• What is happening at the farm?

• Guarantee your supply of fresh vegetables for 2023!

• What is available this week?

• Weekly farm fun fact!

What is happening at the farm?

Lots happened this week! We flipped the greenhouses, as in clearing out and preparing the beds for new crops. We planted tomatoes and cucumbers in anticipation of a mid June first harvest. We also planted ginger for an early Fall harvest. Our team is also growing so head on over to our social media in the coming weeks to "meet" the staff team as we share short bios for each of them. And come on down to the farm store Thursday or Friday to get a glimpse of the team in action!

Below: Matt planting ginger

Below: Tim preparing beds with a walk-behind tractor; Jess transplanting cucumber and green onion; Theo composting micro green roots and potting mix to be reused.

Plant sale preparations and the ceramic flower pots that we will paint at our craft table during our plant sale next month.

Plant Sale Poster: May 6th onwards!

Click here to sign-up for our 2023 CSA!

Start date June 21st! Weekly or Biweekly delivery over the

course of 18 weeks. Click on the link above to see all the details on our website.

What is available this week?

We will have young and tender arugula and salad mix and head lettuce while quantities last. Check out Ferme Art Nature's kale chips made from our very own kale! You can find them in our shop. We also discounted "juicing" carrots as we clear out our storage crops to make room for the upcoming season (Tim seeded our first carrots yesterday!). We call broken, or funky looking carrots "juicers" though they can be used for cooking or eating raw.

Below: Freshly harvested arugula; young salad mix (mustards, tatsoi, mizuna, baby kale); and the farm store fridge displaying our fresh greenhouse vegetables

Below: Kat harvesting kale; Ferme Art Nature's chips made with our kale; butter head lettuce

Come play during our farm store hours (listed below)!

Weekly Fun Fact

Ginger can grow this far north, though it take 8 - 10 months to mature. You can start them by a wood stove or on top of heating mats in January or February if you have some sort of greenhouse space to transplant them into in the spring.

Keeping in touch

Our current farm-store hours are:

• Thursday - Friday 10h-5h

• Saturday 10h-2h

*Check us out on Facebook and instagram to get a daily glimpse of the Roots and Shoots Farm life.

Happy spring!

-The Roots and Shoots Farm Team