Everyone in this part of the country relishes Spring.  But, perhaps no one more than a chef at a local foods restaurant.  Why?

Because we are about to embark on a new field season, with fresh greens growing in our high tunnels, tomatoes on the rise in greenhouses, and crisp carrots, delicious spinach and zingy radishes being direct-seeded in the fields.  It won’t be long now.  The “hunger season” of March and early April is on its way out.

And, if that weren’t enough, Farm Table has found its new chef.  I don’t want to unveil until he can leave his current position.  But, we have an agreement in place and starting on April 26th, Farm Table hits the ground running with more capacity, more flavors and more dishes than ever before.

I would venture to say:  May will be the beginning of our Salad years.

And that could not have come at a better time.