Monday, February 18, 2013


We are reaching the point in the winter where we have had enough, and we wonder if there is enough.

There have been enough cold nights and days. Enough breaking through ice to get to water, enough hauling water because hoses are frozen, enough numb toes and fingers.

At the same time, we are able to harvest from the hoophouse: lettuce, spinach, kale, collards, carrots, beets, Swiss chard, deep color and flavor, crispy cold.

Our freezer is emptying of blueberries picked in the heat last summer. The jams, pickles, beans, tomatoes and peaches canned last summer are now being counted, along with the weeks ahead of us, as are the greens in the hoophouse: can we make it? Is there enough? If the sun shines in the daytime and the temperature in the hoophouse is 80 degrees in the day but 18 at night, can we get more growth from our vegetables? When will we have fresh chicken again, and does the freezer hold enough to get us there? Can we coax a bit more from the hoophouse vegetables before nights get warmer and everything grows like mad?

It's February. Each day there is a little more daylight in the 24 hours. Just as cold each day. So cold paint won't dry.

Last week the butcher called with a tease, asking specifics on cuts of beef. We have virtually no beef left, and have been out for a while, and eagerly await the "come and get it" call.

C'mon March. C'mon spring, we are ready!

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