March 2025

Hi beautiful people of the universe!

Happy Spring!

Every year, just before the clocks leap forward, as rosebuds begin to form and the days grow warmer, you can feel the highly anticipated spring season preparing to make its grand debut. This year is no exception. The birds seem to chirp louder, eagerly searching for more food in their feeders.

I've been making a conscious effort not to start my garden and seeds prematurely this year. However, I must confess—my desire to start more plants from seed got the best of me, and I ended up growing more than I can keep up with at once. Now, I’ve been focusing on plants that germinate quickly and easily, such as kale, cabbage, beets, radishes, and lettuce. These cool-weather crops thrive outdoors and can withstand the last frost without issue.

This month, for the first time, I processed a chicken from start to finish. Although the meat bird was found dead, I decided to make use of it. I boiled water in my large canning pot, carried the bird out of the coop, cut off its head, and repeatedly dipped it in the hot water to loosen the feathers before plucking each one by hand. Once the feathers were removed, I carefully cut away the outer skin that had been attached to them, then gutted the chicken, discovering remnants of feed still in its throat.

After sectioning the meat, I carried the pieces inside on a metal tray and gave them a thorough cleaning before seasoning with garlic powder, onion powder, coarse sea salt, cracked pepper, and my favorite Louisiana Cajun seasoning. I let the chicken marinate overnight, then prepared it for dinner the next day. I cracked three fresh eggs into a bowl, poured unbleached flour into another, and seasoned the flour with the same blend I used for marinating. I dipped each piece of chicken into the egg mixture, then into the flour, before placing it in a hot cast-iron skillet with canola oil. I fried the chicken for about 10–15 minutes per side until golden brown, making sure to poke small holes to the bone to ensure it was fully cooked. Once done, I lined a bowl with a paper towel and placed the crispy, golden-brown chicken inside to absorb any excess oil. The result? The best fried chicken I’ve ever had!

As the weather warmed and I spent more time outdoors, I noticed the first blooms of crocuses, daffodils, and my favorite—sweet hyacinths. Their vibrant colors brightened the garden and chased away the winter blues. The peach trees bloomed with delicate flowers resembling dogwood blossoms, while the pear trees produced clusters of blooms reminiscent of white hydrangeas. The foliage on the rose bushes filled out, the hydrangeas burst forth with fresh green leaves, and the grapevines began to bud.

They used to say that spring marks the true beginning of the new year, and by the looks of it, Mother Nature agrees. Life begins anew, and the rain washes away the remnants of the old. Now is the perfect time to get into the garden—clearing out dead leaves, adding fresh soil, and preparing for mulch. April is already here, and with unexpected 80-degree days, we've been encouraged to spend even more time outdoors. The duck took his first swim, and we had our first cookout—cheers to the days ahead!

Hello April!

Letters from the Farm Field Journal

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Spring 2025

Crocus Blooms

The first to bloom this year was the crocus. Here for only a few days, their flowers are as beautiful as their leaves. A very short-lived bloom—one and done. Until next year, my dear friends.

Spring 2025

Vibrant Daffodils

Gorgeous in color and a sure sign that spring is on the way, daffodils are a striking staple in any border, field, or pot.

Spring 2025

Flowered Peach

Little did I know before planting peaches that they would develop these incredible flowers, which soon give way to a bounty of fruit. Much like spring bulbs, they come and go quickly, making their presence all the more cherished.

Spring 2025

Broccoli Harvest

This past late fall into early winter, I planted around 20 or more broccoli plugs, and months later, they were finally ready for harvest. I stored 10 bags securely in the freezer for the months ahead. I see a broccoli and cheddar soup in my future.

Spring 2025

Cabbage Head

Planted around the same time as the broccoli at the end of last year, it's now time to harvest. A few heads are beginning to close, forming full circles, while others are starting to go to seed. I left a few in the field to collect their seeds for future planting and storage.

Spring 2025

Arugula Harvest

An easy plant to grow and harvest abundantly, this earthy green is both pungent in smell and rich in flavor. You can often find me partaking in its wonders straight from the source. As one of the first plants I grew on my positive health journey, I can’t imagine a garden without it.

Spring 2025

Flower Power

Growing tulips, daffodils, and pansies is always a great way to bring color to an early spring garden. Tulips and daffodils, with their long stems, tower over the clumps of delicate, petaled pansies. I’m looking forward to expanding this border throughout the coming seasons, making room for more defining annuals and perennials alike.

Spring 2025

First Saturday Supper

We hosted the first Saturday Supper with a cookout on the hottest day we've had so far—serving up hamburgers seasoned with our harvested, dried wild onions and a pound cake made with fresh eggs.

Spring 2025

Purple Dead Nettle

This time of year is the only time I can skim the field and pick purple dead nettle, just as the native grass begins to grow. Purple dead nettle (Lamium purpureum) is an excellent anti-inflammatory and antibacterial plant. I personally drink it as a tea to help reduce redness and keep psoriasis at bay. It can also be used to treat wounds and itchy, dry skin directly, or made into a salve.

Spring 2025

Wild Onions

As the grass starts to grow back from the ample rain, wild onions begin to sprout from the ground, ready for harvest. These onions are great to use both fresh and dried. Typically, I dry them on the lowest oven setting for a few hours before blending them into a powder or a loose seasoning to be used in many dishes.

Spring 2025

Propagate Hydrangeas

As the hydrangeas begin showing their new leaves, it's a great time to find the nodes beneath each sprout, cut, and propagate them to start new baby hydrangea plants. Be sure to keep the plants away from the last frost and water them from below, as the leaves may wilt from too much moisture.