A “New York Times” column I did recently happily put me back in touch with organic farmer Kate Spring, who in our past conversations has always taught me how to think smarter about when to start seeds—like how to time succession sowings of vegetables for an extended harvest well into fall. This time she gave me a 101 on another kind of seed-sowing, but indoors, preferably under lights, and starting right now as winter descends. Today’s topic is mastering microgreens.
Kate Spring, and her husband, Edge Fuentes, founded Good Heart Farmstead in Vermont in 2013, which serves up to 100 customers each season who subscribe to their CSA share program. Their organic farming business is kind of a hybrid business structure called an L3C, a low-profit, limited-liability company, where part of the mission is to support Vermonters in need of food access.
Kate’s also a writer and the only person I know with her very own brand new yurt, which I can’t wait to hear about after having seen it be constructed on Instagram. Attachments area
ASK MARTA MCDOWELL what she’s harvesting in her garden this fall, and here’s the kind of answer you might elicit: “I’m off to pick...
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