The In-Between: January to March

There's a kind of quiet that settles over a field when you've just pulled everything out of it. No rows to tend, no harvest to chase — just open ground and the work of starting over.

From January through March, that's exactly where we were. We pulled up all the drip line. Cleared the field of every last vegetable. Got the broadfork through the soil, laid down compost, and amended with bone meal and gypsum.

This season had a theme, and we said it out loud from the start: if I can't juice it or brew it, I'm not doing it. Simple. Intentional. Ours. That meant the plan was built around beets, chard, kale, lettuce, carrots, and anything with enough life in it to become a tea, tisane, or a tincture.

The photos in this post are a gathering of all the gatherings — every stage, every cleared row, every amended bed. A breath before the next season. A moment to look back at how many versions of this farm have already existed, and to sit with the fact that each one taught us something the next one needed.

This is the venture of change.