A Day in March:

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What DO we do all day long?
Every day is different—it’s one reason we like what we do! But here is one day in March, with the help of a lot of people: Saturday, March 10, 2018.

I always check the weather first: Clear and sunny, low of 29, going up to 44 today, still plenty of snow on the ground from the March 7 nor’easter (winter storm Quinn—did I know before that storms are named as well as hurricanes?), but starting to melt.

5:30 am - Bring market truck to barn loading area. Prepare market aprons and Fitler share list.
5:45 - Roll carts with produce out of storage and start loading truck
6:25 - Finish loading. Double check that everything is on the truck: donuts (very important! Especially since we’ve forgotten them once or twice….), supply boxes, flowers, non-refrigerated produce, meat shares…check! Off they go to Philadelphia
6:30 - Bake and prep pies, bread, muffins, and donuts for the farm market.
8:00 - Start bringing carts out from cold storage. Set up produce displays. Bring baked goods, salads, and soups from bakery kitchen and fill the display.
- Set up produce shares ready for pick up. Set up meat shares ready for pick up.
- Deliver shares to Brandywine Y.
- Check what needs to be harvested from greenhouses—thyme, cilantro, lettuce, chard, snap peas, etc.
- Check melting snow falling off the barn roof to make sure customers are not in the line of free fall. Check parking lot for icy spots.
9:00 - We are officially open. Serve our customers! Continue filling the displays.
- Feed the animals. With the snow melt, muck boots are essential.
- Answer customer questions.
- Re-fill the displays. Check donuts and bread. Work on special order that will be delivered Monday morning. Check the weather forecast (next winter storm—slight chance on Monday; downgraded, cheers!).
10:30  - Get the extension ladder out to clean out one section of the barn gutters so the snow melting off the roof has a clear run.
11:00 - Work on plans for the summer plantings.
11:20 -Try to explain seasonality to someone who wants apricots. Heated greenhouses are pretty awesome but not that awesome. (Not available anywhere in the world right now, sorry.)
11:30 - In the greenhouse, planting ferns, dicentra, tomatoes, spinach, and kale. 
11:45 - Need more donuts. Into the bakery!
12:00 - Start taking turns for lunch.
1:00 - In the greenhouse, prepping pansies and primroses for next week’s store display.
2:00 - Take inventory of all produce. Make lists of what needs to be harvested, what will go in shares next week, and what special orders have been placed.
3:15  - Need more donuts—get to it!
3:30 - Truck back from Fitler Square. Unload empty crates, put away any items that were not sold, evaluate any changes for next week.
4:00 - Feed and water the animals. Check bedding and make sure shelters are weather proof.
5:00  - Close the store. Check lists for who did not pick up shares, who is picking up on Monday. Meat shares not picked up go into meat freezer. Everything back on carts and rolled into the cold storage. Discuss any problems and best resolution.
5:30 pm - Done. Is someone else fixing dinner?

 ~ Ruth

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