Happy New Year! Wishing you all the best in 2018. Our wonderful New Year’s Eve was shared with friends, and on New Year’s Day, we cooked up some black-eyed peas and collard greens in the Southern tradition, for health and prosperity.

We are preparing for the approaching cold weather. A chance of frost Thursday and Friday has propelled us to protect all of our cold-sensitive crops, like eggplant, zucchini, peppers, and tomatoes. Before we cover these crops in the field, we harvest them. Farm members and farmers market customers — enjoy these crops in abundance now!

Our January 7 Sunday Brunch featuring Chef Joey Egan is sold out. We look forward to sharing a memorable meal with many of you there, and leading you on a tour of the farm fields.

Registration for the March 25 Sunday Brunch is open now. Seats are limited, so sign up early!