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Hello Faircrest Farms Friends!
Have you spotted your first signs of spring—tulips pushing up, bright dandelions, or a ladybug or two? By last year’s timing, we’re running about 2–3 weeks ahead, and the energy of the season is unmistakable.
Behind the scenes, the lack of secondary water has made things a bit more complicated. We’re balancing semi-automatic systems with good old-fashioned manual irrigation to keep everything thriving. Farming always teaches patience—and a bit of creativity, too.
 Veggie News
We’re excited to share some fresh additions this week: parsley and bunching onions are now available!
From the kitchen, here’s a simple spring inspiration: a vibrant salad with radishes, arugula, spinach, and sprouts—a combination bursting with fresh, peppery flavor. It’s spring on a plate!
 In the Field
We’re thrilled to welcome Shanon Whitmore to the farm crew! She brings valuable experience from vegetable and flower farms in New York and has already been a wonderful addition to the team.
This week, we’ve been busy harvesting cover crops for compost—feeding the soil that feeds us—and transplanting a new round of seedlings.
And a sure sign of the season: the potatoes have arrived! Next up is chitting, cutting, and curing as we prepare them for planting.
 Words of Wisdom
“You can bury a lot of troubles digging in the dirt.”
— Unknown
 Keep Us Growing
 Taste the Difference — Food grown with care, harvested at its peak
 Shop This Week’s Harvest — Place your order today
Visit the Farm — Come see where your food begins
 Volunteer With Us — Put your hands in the soil
 Forward This Email — Share the joy of local food with a friend
Thank you for supporting small farms, healthy soil, and food that nourishes both body and community. 
With gratitude,
Rita, Karl & the Faircrest Farms Crew
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