February 2025

Hi beautiful people of the universe,

I gotta say, February has been one of those months that turns the winter blues into excitement for what’s ahead. Spring is on the way, and what better way to welcome her than by sprucing up our surroundings?

One of my main focuses has been expanding the front of our space. After exploring the idea of building a fence with recycled wooden pallets, I’ve started seeing real progress—and I’m loving the results. Although it may have fallen down last night due to strong winds, I’m ready to rebuild it stronger and straighter tomorrow, haha. Before fully embracing spring, one of my goals has been to tidy up and wrap up any remaining 2024 projects before shifting into a Spring/Summer 2025 mindset. That includes rounding up leaves to mulch around trees and new garden beds, making space for end-of-winter crops like cabbage and celery, and keeping the bird feeder well-stocked.

Fruit Village is coming along beautifully and getting ready for its foliage. I’ve moved all the perennials, trees, bushes, and vines to make room for a rotating field of crops. Pears, peaches, and cherries—some of my favorites—are among them. Lately, I’ve been eating so many dried cherries, and I’ve found that having them before bed is incredibly relaxing. Thanks to their natural melatonin content, they’re a great (and tasty) way to promote better sleep.

When February rolls around, seed starting becomes a serious task. As soon as the stores stocked their seeds, I began buying and sowing them in sync with my garden planning. One major tip for spring gardening: always buy seeds suited for your zone, climate, and frost dates. Last year, I ran into a few mishaps—one of the biggest being not knowing which plants thrived in sun versus shade. That’s something I’m paying closer attention to this season. I’m also challenging myself to start more seeds indoors to save money before stores ramp up their plant selections. One plant I’m especially excited to grow is Anise hyssop—I’ve read that it’s fantastic for attracting bees, butterflies, and other beneficial pollinators to the garden.

The best part about February? The longer days. Once daylight stretches past 6:00 PM, it won’t start shrinking again until the end of summer, making daily chores all the more enjoyable. I even had the chance to sit outside, take a break, and enjoy lunch in the fresh air.

Hello March!

Letters from the Farm Field Journal

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Winter 2025

Carrot Harvest

Simply enjoying a fall sown harvest of Scarlet Nantes. Freshly crisp, full of vitamin A, and healthy for vision. Growing up I used to eat so many carrots. First I loved them, however I loved them even more when my mom said they'll make your eyes prettier; and who doesn't like pretty eyes?

Winter 2025

Recycled Barrier

Using what I have already purchased to act as a weed barrier for the new border build. Mulch and a variety of soil types are all spread out fastened by landscape pins closely knit to avoid any unwanted grass.

Winter 2025

Garlic Sprouts

Planted in early winter, our garlic cloves are heading straight towards the sun. Making sure to not over water and allowing them to slightly dry out prior to watering. Straw provides extra moisture and keeps the growth pattern consistent throughout summer maturity.

Winter 2025

Dried Basil Pizza

Utilized stored dried basil as a condiment on freshly rolled pizza dough. Smells just like the summer months of days in the garden watching the many varieties grow and prosper into seed. I actively harvest and use basil in many dishes. It is also nice to dry and store the end of season leaves to use as necessary.

Winter 2025

Compost

Adding compost to new garden beds of freshly planted fruit trees transplanted from our field. Periodically I add to the compost bin leaves, tree cuttings, pruning, and food scraps; If Im not already feeding them to the chickens. Compost enhances the soil content with nutrients and raw material break down over time creating garden gold.

Eat Good

Below, you’ll find a recipe for my go-to pizza dough recipe. Never have I ever mad pizza dough from scratch but the crust on this one has me coming back for more.