Spring in full bloom
While my goal has been to spend at least one workday out here each week, things at the restaurant aren’t quite at a point where they can run without me there full-time just yet. So for now, we’re still heading out every Sunday at guest checkout and working straight through until dinnertime — packing in as much as humanly possible before heading back to our house for the week.
It’s exhausting, and the pressure to be productive in such short bursts is intense, but it’s the best we can manage right now. Thankfully, we’re chipping away at the to-do list faster than we’re adding to it (a small miracle in itself). Still, we can see a pinch point coming — ideally, I’ll be able to start dedicating full farm workdays before summer hits.
And with two weddings now officially booked for this summer, the timeline just got very real. We need the farm dialed in and ready to go by mid-July — which means every weekend, every trip out here, and every little win between now and then counts more than ever. Luckily, by the time school’s out, the kids will be free to join in for some longer stretches between guests, and we’ll be able to really push to bring it all together.
