We may be on the cusp of the official start of fall but we sure are enjoying these warm days on the farm. The veggies are loving them, too! Again, we are holding on to the hope that it’ll stay warm enough, long enough for most of our crops to reach maturity. Even with this great weather, we’re starting to think about the late fall and beyond. In the past couple of weeks we’ve started some seedlings to plant in our hoophouses for the fall/winter. In addition, we’ve started to prep the area for planting. We use a beefy hand tool called a broadfork to break up and loosen the soil as we prepare our beds.
It’s quite the workout but it can get much deeper than a traditional rototiller. It was great timing to get it done with the rain that we got over the weekend. Now we can direct seed some beds and then transplant in October when our seedlings are ready. Another thing that we are starting to think about is planting our garlic for next season. I usually aim to get garlic in the ground by the end of the first week of November. The first thing that we need to do is prep the ground where it will be planted.
I plowed the area and we’ll let it sit for a week and then start to stale seed bed. That’s when we let flushes of weeds germinate before planting and then cultivate and kill them.
We’ve also been continuing to liberate our carrots from their weedy captors. That’s another slow process but extremely rewarding. One crop that has done surprisingly well for us so far this season are our potatoes. Three of the first four varieties have yielded extremely well. It’s pretty impressive for a crop that got no water until it started raining in late summer. We’re still harvesting them as new potatoes but the plants are beginning to die back. In the next few weeks, we’ll start to have potatoes that can be stored.
Speaking of veggies. This week is shaping up to be another nice share. In addition to the new potatoes, there will be beets, lettuce mix, basil, beans, cherry tomatoes, beefsteak and heirloom tomatoes, kale, chard, and the Asian greens. Cukes are officially done and it looks like the end of the summer squash is near but there will still be some this week. There will be green peppers and red peppers again, as well as a surprise return of eggplant. The eggplant this week is the antithesis of the ones a few weeks back. We have a small amount growing in the greenhouse and they are beautiful. It makes me not want to grow them in the field anymore but we’ll have to see about that. There will be a couple of new items this week. There will be green onions and choice between tomatillos and paste tomatoes. The onions should be stored in the fridge and the greens can be used just like scallions.
In the coming weeks, more fall crops will be in the share. The broccoli is coming along nicely, as is the Chinese cabbage and kohlrabi.
Have a great week folks!