- June in bloom
By Charlotte Pulitzer ’16
Every year, spring’s energy seems to come in like a tidal wave. In the blink of an eye, comfry, sorrel, gooseberry and daffodils fill up the food forest, and thistle and dandelion always get a head start on us. After a cold, cold winter here in Yellow Springs, we were especially happy to see our fruit trees and perennials bud out in time for Admitted Students Weekend and Reunion 2014.
- An Ohio May
May in Ohio reminds us all why we put up with the ferocious winter. Everything is luxuriously green and lush, the trees suddenly laden with new leaves and spring wildflowers popping up everywhere. Things on the farm are running on schedule thanks to our three excellent co-op students, lots of planting and lots of fresh greens, eggs and dried herbs for the kitchens. We installed a new package of bees in our hive, and soon we will bring our new chicks (15 of which we hatched out from our own eggs) out to pasture, as well as our new lambs!
- Spring? No, Winter. Spring again!
Everyone out at the farm survived the minor setback into winter earlier this week, with sunny 60 degree weather one day and snow blanketing campus the next. I think spring is finally going to stick around this time, and the sun and green and warmth are delicious after the long cold winter we've had. It is high time to get things in the ground—potatoes, kale, beets, cabbage, collard greens, swiss chard, peas, and lettuce can all get planted before the last possible frost date.