You’re Invited: A Hedgerow Planting Party
It’s gonna be a party 🌱
We’re planting a native hedgerow at Tomorro Farm and we need your help.
In partnership with the Resource Conservation District and Natural Resources Conservation Service, we were granted funding to plant over 600 feet of native hedgerow. A hedgerow is a living border of native flowers, shrubs, and trees that creates habitat, feeds pollinators year-round, and brings more life onto the farm.
600 feet is a lot of plants… and we’d love some extra hands.
From the beginning, Jake and I have wanted to grow a food system that supports the land just as much as it depends on it. Pollinators are essential for the garden, but they’re also part of a much bigger story. Globally, pollinator populations are declining due to habitat loss, pesticide use, and climate pressures. Creating spaces like this hedgerow is one small way to push in the other direction. ‘Drift’ in agriculture usually refers to herbicides moving beyond their intended target and causing harm. But I also think there can be regenerative drift - where life, habitat, and regeneration spread outward instead. Let’s grow life together!
Come hang, get dirty, drink some coffee, and help us plant the future of the farm. Ecology and farming, hand in hand 🐝
WHERE TO FIND US THIS WEEK
Produce forecast for the week of April 27:
Roots: salad turnips, mini purple bunching onions*, beets*, carrots*
Cut greens: mellow mix, mighty mix, moody mix*, spinach, arugula
Heads: bok choy, head lettuce*, endive*, napa cabbage*
Bunched greens: kale, rainbow chard, pea shoots
*new this week so exciting !!!!
Where to find our produce this week:
Morro Bay Thursday Farmers Market — come grab veggies directly from us
Avocado Shack — a fun stop for our produce plus incredible local goods
Hungry Mother — find our Mighty Mix in their bowls
Bread Bike — our spinach and dill in their savory scones
FARM TO KITCHEN ft ARUGULA
One of my favorite ways to use a lot of arugula (conveniently… we have a lot right now) is to wilt it into a pasta sauce. I first saw this from Justine Doiron, and it stuck.
It’s simple, vibrant, and surprisingly rich. Blend blanched arugula with garlic, lemon, olive oil, and nuts, then toss with pasta and whatever protein you’ve got. It’s an easy weekend dinner that makes greens the main event.
A happy happy birthday to Jake!
He’s been shredding in Nicaragua this week for his birthday!
His brilliant mind, dedication to community, deep love for the natural world, and steady support for the people around him show up here every single day. This farm quite literally wouldn’t exist without him, but even more than that, his care and character shape the spirit of this place.
He’s a lover of good food and great times, one of the hardest workers I know, and somehow always grounded in what matters. He is so, so loved.
Your farmers,
Jake & Jesse :)
