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.
Over the winter, we began building a new greenhouse out by the wildflower meadow, working piece by piece through the cold. As the season turns, it’s already in use. Trays of seedlings are filling in, from early greens, radishes, lettuces, to herbs like basil and parsley, and the first flowers give small signs that will soon move out into the garden and shape the months ahead.
Now in our third year, we’re focused on rebuilding soil that was once depleted by years of corn and soy, bringing life back through planting, compost, and integrated systems.
This season, our arborist, Sam G., has been taking soil samples from across the property, helping us better understand what’s happening beneath the surface and how to support it in the seasons ahead. At the same time, we’re continuing to develop a closed loop between animals, kitchen, and land, where grazing, waste, and organic matter all return to the soil to support what comes next.
You can really feel that change now. The bees are back, the gardens are waking, and the systems we’ve been building are beginning to connect. What was started quietly is picking up momentum every day.
In the kitchen, the shift into spring is reflected in both the ingredients and the partnerships that support them. We’ve been cooking with a recent haul of produce from Local Bound, along with fresh eggs from Horseshoe Ranch while our own flock begins to mature.
Recent menus for private stays and gatherings have included dishes like king salmon with tarragon beurre blanc, asparagus and peas with fresh herbs, roasted farm chicken, and crisp green lettuces with herb vinaigrette. Alongside these, simple staples like bread with cultured butter, fire-roasted potatoes, and aromatic rice continue to anchor the table, with citrus-forward desserts and early strawberries beginning to mark the season.
