From our Farmstand Manager, Alanna:
March. Still cold. I look out the window of the farmstand to the snow covered mountains, the bare trees and windmill against the gray sky. Things look bleak, but for some reason the thing that looks the saddest to me is the brick oven. Those stones are cold to the core. Something that is warm all farmstand season, cranking out pizzas, bread and fresh fruit galettes sits dormant in its winter state. Quiet and cold. I give a little shiver and my shoulders involuntarily scrunch up to my ears.
We are, however, on the other side of winter. The arc of the sun across the sky will continue to rise, the snow will melt, the apple trees will bud and blossom; but for me this year, a new mark of spring at Pietree will be the lifting of the long-neglected maul to split wood, the firing of the oven, the warming of the stones. The first batch of rosemary focaccia will be a new spring celebration. Our crew is already queuing.