First off, I would like to take a moment to welcome our Phoenix members to the farm. This past January, some of you may recall, we began home delivery in the greater Tucson area. Over the last 4 years, the number of growers we have partnered with in Arizona has become very strong. Our winter producers are almost all in Arizona. It is funny, we are ramping up in our fields and they are heading into the last month before their “off-season.”

Hey folks, this week has been an absolute burner of a week, so I will have to run a new newsletter next week.

Plant Sale, all I can say is wow. Biggest turnout ever, selling 1,600 plants in the span of 3 hours. Thank you to everyone who came out. I think we got through it without too many snags. Definitely a lot to learn from moving forward, but we are getting better every year with it. Next year I think we are looking at expanding it out over two weekends to accommodate all the interest. Thank you!

Reminder!! Spring Plant Sale is Saturday, 4/30, 9am-Noon. At the warehouse, 3435 Stanford Dr NE. Come check out the baby goats, buy some plants, and I will be hosting a free gardening class at 10am. Come with questions. This is probably the best event we do all year. Come join us and feel free to bring folks with you.

First up this week, I want to introduce you to the “Sale Barn.” I know you might be asking yourself if I have fallen off the tractor 1 too many times, but there is a point to this I promise. We have been bringing you so many new items and there are times when these new items don’t get onto the radars of our members.

We have some really nice baby Bok Choi coming in from the farm next week. See the action photo to the right.

Good news from our CSA Manager, Emma: Due to all of the supportive emails asking for us to bring Home Delivery to their neighborhoods, we are happy to announce that Belen, Los Lunas, and Bosque Farms can begin opening their doors instead of going to the stores. Please let any friends or family you know in those communities that they can jump on the home delivery train.

What a gorgeous Spring, uh I mean late winter, we are experiencing so far. March has definitely come in like a lamb and have not seen much lion yet. Fingers crossed.

Flavors are such amazing things to examine. Somethings you want bold and strong like a BBQ sauce. While others, like a hint of sage on mushrooms, you want to be so faint that you almost cannot discern it is even there. The artistry of cooking can come down to which path you follow—is it a bold statement or just a hint to lure you in?