Early spring at the Tiny Diner is a very busy time, especially with the early thaw here in Minnesota. Everyone is prepping for something - chefs prepping new dishes; farmers finalizing farm plans; and our outreach crew preparing for spring, summer and fall events.
Our rural farm managers at Garden Farme - Taya and Seamus - are making sure all the seeds are ordered and growing at local greenhouses, meeting with chefs to ensure crops will be growing for certain menus, and finalizing the farm rotation schedule. Crop varieties like Peach Habanero Peppers, Giant Parsley, Lemon Balm and Dewaku One Bite Eggplant are being seeded as we speak. In the coming weeks, we will be starting all of our peppers, kales, tomatoes and many other crops - over 60 varieties!
While seeds are sprouting in the greenhouses, our efforts to sprout ideas, support and skills for healthy communities continue. There are two more classes in our "Insects We Like" 5-part series at the Farmhouse. In May, we will be hosting our 2nd Annual Perennial Plant Swap and Pancake Breakfast fundraiser for our local permaculture organization, the Permaculture Research Institute Cold Climate. Anyone can come to gather, drop off, and share perennial plants. The event will be on Saturday, May 14th, from 9:00 am - 12:00 p.m.
To prepare for the opening of our gardens around the restaurant, we are building a new rooftop deck and garden planters, repairing our willow children's thicket, ordering even more native plants for the boulevard, and prepping soils for planting in late April. Like last year, our gardens will have herbs and edible flowers that can be hand-picked by visitors and added to their drinks and dishes.
From seed to dish, we are sprouting new crops, flavors and workshops for everyone this season. It's the little things that make a season at the Tiny Diner.