First fruits

There is just too much to write and talk and think about. My thoughts are scattered like dandelion seeds in the afternoon. It's time to just start listing things. Line them up. Broadcast the thoughts you dunce. Grow it and then eat it you fools.

We'd been growing since February and as of the second and third weeks in April had been harvesting 7 different varieties of heirloom radishes, asparagus, tyee and bordeaux spinach, mesclun, and rhubarb. Up on top of the world at the new farm in Lobachsville Dave and Tim had seeded all manners of cover crops including red, white, and yellow clover, peas and oats, and various grasses. We were also now in the business of growing interns at a rate of two for the spring and one more to come that will make a grand total of three extra humans to help us this summer and fall.

There was all the ripping and tearing and nashing to be done at the 1780's stone farmhouse. All the carpets out. New steps to last a life time. Washing away of all metal, glass, cardboard and tin excesses. There had to be moments to stare at the green. So many first things. On Saturday the 9th of May the first fruits would be taken to New York for Lucy to write about. Don't blink. We all had to eat every other Monday. How much rhubarb could one person consume?

On Mother's Day it was way past the second and third weeks of April wasn't it? Waaaaaaaaay past. Catch up. The lines had been drawn up like California vegetable rows. There was now all of the above, go back up there and see that you missed the Tyee!, and romaine, butterhead, red oak, tango, speckled, lolla rosa lettuce heads, bright lights swiss chard, red russian kale, la cinato tuscan kale, baby pac choi, ruby streaks mustard greens, and over heated fired up gone to yellow seedzzzzzzzzzzies broccoli raab. Gobs of the big leaves and the poor men. Eat it. Eat all of it!