SPRING WEEK 4

BOUQUET INGREDIENTS

nigella, sweet william, snapdragons, strawflower

It’s been a busy few weeks here harvesting, bunching, and getting flowers out the door. We're in the heart of our busiest months, which means we’re leaning heavily on frozen meals, the house is a bit of a mess, and our hands are constantly at work. In the midst of all this, we’ve also been planting the next round of crops for late summer and fall. This week, we’re tucking the last seedlings into our final field beds—a big milestone and a huge relief to have most of the planting wrapped up before summer arrives in earnest.

Keeping the fields full of fresh flowers takes a lot of behind-the-scenes planning and replanting. I spend much of the winter crafting a detailed planting schedule for the entire season. That way, when things get hectic, all we have to do is follow the plan. We stagger our plantings to ensure a steady stream of blooms week after week. Each new succession grows in behind the last, ready to take its turn as the previous batch starts to fade. It’s a common misconception that flowers bloom continuously from their first bloom until frost, but in reality, most varieties give us just three or four strong weeks. Some only produce a single stem per plant!

We all experience seasons like this—busy and tired and messy. Ours just happen to be somewhat predictable in farming! It’s around this time each year that we start dreaming of winter again, with its long, quiet days of reading, curling up with our cats in front of the TV, and reimagining the garden for the next season.

Thanks so much for following along with us. We’re grateful to share this season with you!