Now. To be real. The greenhouse was always a win because I love plants. And the garden was always a win because I love to garden and reap the sweet treats of rewards that come with it. Whether that be a bouquet, or a squash, or a cucumber, or a giant butterfly, or a bluebird, or a blueberry.

But this farmstand has got me wondering. I realize this is the first thing I’ve done that, if other people don’t use it, it really doesn’t help me, and actually takes up time, energy, and money just to keep it on and open.

That being said. I basically only have eggs in there right now. I have tried putting rhubarb and radishes, green onions and scapes in there. I did sell one bag of radishes and one bundle of rhubarb. But I’ve been stocking this thing for weeks. And yes, I totally failed and didn’t get my radishes in early enough. I definitely didn’t get my snap peas in early enough. And to be honest, the farmstand is for what is in excess. I’m not going to put my strawberries in there. They go bad far too quickly and I haven’t grown enough for fresh eating for my family, much less to put in the freezer, much less enough for making jam!

I hope my patches can one day be big enough to support that. But hey. That’s just strawberries

I do have many many patches of raspberries, so I do expect I will have some of those for sale.

I also plan on starting some lettuce indoors in my grow tent. Because growing it outside during this time of year, it goes bitter and goes to seed very quickly. Cilantro is another one that is like that.

I also got this in the mail the other day:

I figured I will put a few at a time in the farmstand for people to purchase. So fun.

Yes we ate our first little tomatoes of the year. They tasted marvelous. Just something special about eating food you grew yourself.

This tomato plant actually grew up out of the gravel on the floor of my greenhouse. Seems to be a sunsugar or a sungold. So good.

Today I baked my first ever fresh milled whole wheat einkorn sourdough bread loaf. Now that’s a mouthful!

After a week of creating and feeding the starter, then doing the stretch and folds and letting it proof in the fridge overnight, we all sat down, ate a slice, and determined…it wasn’t for us. The starter had a sort of “flavor” that was off-putting. Sadly. Oh so sadly. I think I will make the rest of the loaf into French toast tomorrow.

It did turn out softer than I had imagined. Everyone kept telling me it was going to be a doorstop.

It was soft! Except the bottom…