Spring is always an exciting time of year. The trees slowly begin to wake up and their canopies begin to fill in with an array of shapes and colors. Spring edibles pop up all around and provide a welcome addition to meals. The constant chirping of birds fills the air, weather favors warmer days, and everything is eager to bloom.

A number of projects were taken this spring. More lawn was dug up and converted to a large garden area and planted with vegetables and flowers. The swale (which was built by two groups of vegan permaculture students) needed a bit of a makeover, and is now home to a number of highbush blueberry plants with various spring vegetables interplanted. Red raspberries were planted into a hugelkultur bed that will provide much-needed nutrients to the plants as the buried wood breaks down. The fig tree garden was adorned with dozens of spring flower bulbs.

The kitchen garden was expanded with raised beds using scrap lumber repurposed from previous projects. We started two new square foot gardens, a container garden, and a straw-bale garden. A visitor to the farm sanctuary will be able to learn many paths to resilience, food security, and veganic eating, whether they live in a crowded urban area, or have a suburban plot that needs a permaculture transformation.

During these times, planting gardens, growing food, and making the most use of what we have is proving to be more important than ever.

Warmly,
Jason Huska, Volunteer
Heather Patrick, Co-Founder