This past weekend was a fabulously sunny weekend, and the warm weather didn't hurt, either. The starts in the greenhouse put on some growth, and our preparations for transplanting this week are going well. We are conducting an experiment in no-till succession planting in two of our unheated hoophouses (you can see what it looks like in the leftmost image below). These are the hoophouses we grow our late-winter spinach in, and they are warm enough now for us to start planting spring greens such as kale, lettuce, chard, and more spinach.
The second photo shows all the transplants ready to go into our two hoophouses - they nearly fill the middle bench in our greenhouse. Spring is a good time to make sure everything is in working order - and even make some improvements. In the third photo, Ben is adjusting the hose trolley we use in the greenhouse to keep the hose off the ground (it's fantastic).
The last three photos are a couple of treats - previews for later in the season, like the rhubarb photo at the top. The arrowhead-shaped green and red shoots are sorrel. Sorrel is delicious fresh in salad or (one of my favorites), pureed in soups. The last photo here is tarragon - we'll be selling that in bunches at market when we have enough. Tarragon is sweet and slightly-anise flavored, and I find it delicious even though I don't like anise. It is one of the key herbs in "herbes de provence."