Aside from a supportive community of friends and customers: a lot of wood and screws. Much of the work we’ve been doing this spring has been on projects without which the farm couldn’t operate, or at least couldn’t operate as efficiently. So far this year, we’ve build two hoophouses (one with power and heat for starting seedlings, the other just a simple “fieldhouse” for our tomatoes, eggplants, sweet peppers and basil), a walk-in cooler (to keep all of our veggies fresh after we’ve picked them) and a packing shed, which we’re just putting the finishing touchs on, in which we’ll wash all of the produce we pick. Not only did we build these structures, but we had to fill them with stuff to make them useful; I don’t think I have enough fingers and toes to count the number of tables I’ve built this spring. Of course, all of these projects needed wood — a lot of it — and it was all cut right here on the farm over the winter and custom milled for us.

It’s exciting to have all of these projects finishing up and to think about how they’ll fit into the farm. On our previous farm, we were always making due with what we had and this is the first time we’ve been able to have exactly what we need and to set it up exactly how we want it.

And the best part: now that we’re done building all of this stuff, we can start devoting all of our time to farming. Especially since we’re about to start picking for farmers market and the CSA!

CSA Update: We’re on track to start the CSA on July 1st. (Regardless of when we start, we’ll call of our shareholders to personally communicate the details.) As things stand, the first share may contain: fresh garlic, swiss chard, kohlrabi, pac choi, salad turnips and some loose leaf lettuce for salads. You know — give or take.