Letter from Tom/ News from the Farm
The third crop year has begun at our “Prosser Farm.” Yes, we have even given it a name so it must be, as Loretta would say, “for reals.” Last week we featured perfect yellow beet greens, baby rainbow chard leaves, beautiful crisp heads of lolla rossa, and lush bunches of spicy red and white radishes. The apricot and cherry trees are loaded and are a week or two at most from picking.
For years I have listened to stories of weather-related panic from farmers who sell to our restaurants, so it was a bit weird in late April wondering if the cherry blossoms were going “to set” through a 28° frost or if the snowpack was going to be sufficient for a full summer’s irrigation at our own place. So far so good.
Jackie (my wife and partner), Jim Cross (father-in-law) and Sharon Cross (mum-in-law) represent the entire Prosser Farm team. Our goal is to get our thoughts, cooking, and menus closer to the land and producers. We have been doing this for years, but there’s nothing quite like working the soil yourself– oops, I mean Jackie.
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