February is always a strange stretch of time. You’re two months into winter, you think you’re well-acquainted, and then Real Winter shows up. At the same time, the light lingers a few minutes longer each evening. Houseplants start to grow again. The cats begin shedding, which means the vacuum comes out… and then comes out again. There’s a sense of waiting, but also of something quietly shifting.

This winter has also marked a literal shift- with Real Winter adding an extra challenge as Lisa moved out and we moved in- a reminder that transitions rarely happen neatly, but they do happen.

Those small seasonal cues- light, cold, hunger, anticipation- are a big part of how we think about farming, and how we approach moments like this one.

I’m Erika, and together with Adam, I’ll be stepping into the day-to-day work of running Oak Spring Farm this season. Between us, we’ve spent many years farming in Maryland and Pennsylvania, learning to pay close attention to timing, weather, and the rhythms that shape both the field and the kitchen.

Food is at the center of why we do this work. We care deeply not just about how vegetables are grown, but about how they’re eaten: the meals they become, the way they show up on your table, and the role they play in daily life. We cook a lot with what we grow, and we love talking about it. Sharing how the field and the kitchen inform one another is one of the ways we hope to stay connected with you throughout the season.

We’ll be sharing more details soon as we prepare for the 2026 season. We’re aiming for CSA subscription sign-ups to open next week. For now, we simply wanted to say hello more personally and continue the conversation.

Thank you for being here, and for being part of this farm community. We’re really looking forward to growing (and eating) alongside you.

Warmly,
Erika Roan & Adam Mihalik
Oak Spring Farm