So I don’t care what the groundhog says, spring is in the air and I’m embracing every warm breeze, green sprout and budding leaf. March marks one year since I offered my first communally cooked dinner and reflecting on the past year helps to put every bump in the road into perspective. Yesterday was a day of extreme highs and crushing lows and so I enter March with perseverance on my mind.
Farm Updates – the highs and lows!
Let’s start with the highs.
The radishes, collards, kale, beets and wasabini greens have all sprouted and appear to be thriving thus far!
My beautiful, custom built island was completed yesterday and I can’t help but smile when I think of the number of people who will get an opportunity to stand around the island while cooking, sharing and laughing with others. If you need custom wood work done, I cannot recommend SML Designs enough. I had to wait longer than I may have wanted, but the finished product is EXACTLY what I asked for and the pride that Shaun and Martha take in their work is inspiring.
Table Root Farm was given a spotlight piece in North Georgia Living Magazine’s spring issue and while I haven’t seen the finished piece yet, I did receive word that it’s done and I am going to love it! This means the world to me as the magazine’s aesthetic and mission are very much intertwined with my own. I will be sure to post on social media when the piece is available.
And now for the lows.
While my contractor completed the required ADA work yesterday, I was informed by the county that they issued us the wrong permit for the work. We have spent the last 24 hours trying to figure out what exactly this means and how to get it fixed. Let’s all cross our fingers for something simple rather than an extensive review process prior to issuing the correct permit or changing the scope of work needing to be done.
Additionally, the fire suppression system is likely to need a different hood than already exists, which is not what I was hoping for and could delay obtaining my certificate of occupancy.
And last but not least, the price of eggs has created a hen market that could compete with the local housing market in 2021/2022. While I’m eager to get some chickens, I am not really up for getting into a bidding war for them!
Current Class & Workshop opportunities
There is a low glycemic virtual meal prep class scheduled for Monday, March 20 at 2pm EST. This class will be geared towards pre-diabetics, diabetics or those needing/wanting to control their spikes in blood glucose. Virtual classes are $25 per person. Register here.
Communally Cooked Lunch Class Monday, March 27 at 10:30. $50 Register here.
Communally Cooked Dinner Class Wednesday, March 29 at 6pm. $50 Register here.
Visit the workshops page if you would like to request a certain class on a particular date.
Other Opportunities
If you are interested in knowing what vegetables are available for purchase at the farm once they are available, drop me an email and I will add you to a separate distribution list.
I have had quite a few people ask if there are opportunities to help out around the farm and while I’m still figuring it out at this point, I’m sure the need for help will sneak up on me! So I’m putting together a list of people who will be interested in receiving a sign up genius for help/volunteer opportunities. Email me to be added to that list.
In Closing
I hope to reintroduce a section for helpful information and a monthly recipe in April as I’ve let that fall away as my focus has been getting the farm ready for classes. I want each of you to benefit from this newsletter as I am so appreciative of the support you’ve given me…even if it was just signing up for this newsletter!
Please reach out to let me know what you would love to see in the newsletter or for class/workshop opportunities.
Enjoy these early signs of spring and I hope to have lots of good news and helpful information in April!
Loved the update and look forward to taking a class in the future!