Our fields can't be worked until the soil dries out enough so that we can prepare our beds without damaging soil structure with the tractor and rototiller. Inside our high tunnels early greens and radishes are poking their heads up, and overwintered greens are making their way onto plates of local restaurants, but outside there's nary a sign of green life.
But our seedling greenhouse, where we start transplanted crops on the heated compost bed, has thousands of plants getting an early start. Four different kinds of kale, three kinds of broccoli, two kinds of cabbage, kohlrabi, lettuces, Asian greens, scallions, leeks, onions, herbs and more! It's very exciting. Soon our tomatoes and peppers will be sizeable enough to be potted on, which means we transplant them into bigger pots so they can fill out before we transplant them into the ground.
It's a real waiting game. But the end result is fresh food, and we think it's worth the wait.