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Lincoln/Boston CSA starting up for the season

harvesting lettuce
harvesting lettuce
It all begins on a cold mid-February morning when along with a group of 15 of our high school interns we sow tiny onion seeds into flats in the greenhouse. Sowing seeds and planning for the season ahead is most of the work we do until the weather in March allows us to start preparing fields and getting things ready for April. In April, the five full time farmers in our team set to raise the tent and clean up things around the fields—we pull up old stalks of brussels sprouts, move the straw we laid to protect our garlic and plant the peas and fava beans. As bags filled with potatoes arrive, we set to cut and sprout them so they’ll be ready for our late April planting.

And thus begins the busiest time at the farm, crops go in the ground every day and as these grow, so do the weeds. Every week we work hard with our volunteers and our youth to stay ahead of these persistent competitors. Slowly the farm acquires the characteristic hum and pattern of spring activity: watering, planting, seeding, weeding, preparing fields and now harvesting. In May, we work 6 days a week and it still feels like we don’t have enough time for all that the farm needs. We are grateful that so far the weather has been more like what we imagine for spring weather in New England allowing us to stay on schedule. And so this first harvest lets us break up our hectic schedule and savor the vegetables of our labor–those first radishes and delicious greens are all the more special since they announce the arrival of the farm fresh veggies we’ve been dreaming of for months.

Meet Your Farmers

each week we will introduce one of our Lincoln farmers

Emily Griffith joined the Food Project as a Grower’s Assistant in April and will lead the Lincoln farm youth interns this summer. This is her second season as a grower, her first spent as an apprentice at Drumlin Farm. Before delving full-time into organic agriculture, Emily served as the Communications Coordinator for the Center for Health and the Global Environment at Harvard Medical School, where she was instrumental in its Healthy and Sustainable Food Program. She is passionate about community farming and growing delicious, healthy food in a way that is good for the Earth. She loves swapping recipes and has a great fondness for ground cherries.

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