by Laura Frerichs, Tastemaker in Residence
Today was a beautiful day to be a farmer. The sun was warm, the wind was mild, and the soil smelled sweet like Spring earth. Eli and I worked all afternoon weeding and hoeing the spinach in the hoop house in preparation for watering it. Eli pulled weeds, loaded up his wagon, brought the weeds to the compost pile, and then returned to take some photos (including the one of me in the hoop house and Adam in the background). We barely got him inside to eat dinner, take a bath, and go to bed. This kid is going to have some serious fun this summer. And today tantalized us with the return of summer, in all its t-shirted glory. Bring it on!
We'll harvest this spinach and take it to the Mill City Farmers Market on April 11th, then the beds will get tilled in and we will plant more greens and summer tomatoes. If you are still contemplating a good Easter brunch dish, or a generally delicious Spring dish, you must try the Baked Eggs with Spinach and Mushrooms from Smitten Kitchen. It will be on our menu this weekend. Cheers!