Creamy Nettle Sauce
What Returns Year After Year
The season continues to shift the landscape on both a micro and macro level. The ground is active, with life moving just below and just above the surface. What was waking is now fully in motion, filling the farm with sound.
Life at Ground Level
The season continues to shift the landscape on both a micro and macro level. The ground is active, with life moving just below and just above the surface. What was waking is now fully in motion, filling the farm with sound.
Earth Week at Bloom Farm
Spring is fully underway, and the farm is coming alive. The soil is waking up, the greenhouse is filling in, and everything we’ve been building is beginning to take hold.
The Sky Clears
As the season clears, the eye begins to lift. The air feels different now, lighter and more open, and the sky becomes active again with movement. Birdsong carries from the heritage trail to the chestnut fields, and the farm begins to respond not just from the ground, but from above.
Turning of the Season
As days lengthen and the soil begins to warm, the farm shifts from dormancy to movement. Early signs of the season’s return are visible across the farm, from new births in the pasture to swelling orchard buds and the first honeybees venturing out from their winter rest.
First Signs of Life
As days lengthen and the soil begins to warm, the farm shifts from dormancy to movement. Early signs of the season’s return are visible across the farm, from new births in the pasture to swelling orchard buds and the first honeybees venturing out from their winter rest.
Preparation Before Bloom
Though winter still defines the landscape, moisture is beginning to work its way into the soil. In this window before bud break, we focus on preparation, pruning trees, tending dormant systems, and setting the direction for the season ahead.
Anticipation of Spring
As wind moves through the beech trees and ice lingers in the streams, anticipation meets patience in preparation for the growing season ahead.
Mid-Winter Kimchi
In the kitchen, we’re watching for early signs of seasonal change (like the first bubbles in a ferment), that midpoint before anything is finished. We’re making kimchi, using cabbage, onions, garlic, carrots, and radish from our 2025 harvest before turning fully toward the 2026 growing season, and pairing it with fish lightly poached in broth and served over a steaming bed of aromatic rice.