This Week’s Harvest
Flat Leaf Parsley
Beauty Heart Radishes
Gold Rush and Fuji
Roasted Fennel Salad with Apple and Radicchio
Roasted Sweet Potatoes and Fennel
Quick Pickled Daikon and Watermelon Radish
Daikon Radish, Carrot and Shiitake Mushroom Stir Fry
Rutabaga, Turnip and Carrot Soup
Farm improvements are endless and during the season we accumulate a large to do list, all of which must wait until winter. We have to take care of fall clean up before we can delve into projects. We’ve blown out the irrigation lines so there is no water in them which could break the lines upon freezing. We’ve gotten the remaining plastic and drip tape out of the fields and pulled up the tomato and pepper stakes.
We are glad to have some late season help this year to get lots accomplished while it is still mild outside and keeping 2 crew members on for November and December has allowed us to start in on several projects. We are giving our greenhouse a major makeover. After 9 years, the greenhouse floor is finally getting a layer of gravel installed. Ben spent all day on the tractor bringing loads of gravel in the bucket to Audrey and Ricky who shoveled and wheelbarrowed an even layer of gravel all throughout the greenhouse. Next we’ll lay out landscape fabric. This floor should be nice and flat and reduce water buildup and suppress weeds. We are also totally rearranging the table layout and hope to end up with a clean space that keeps our greenhouse starts healthy and lends itself to an organized flow to maximize productivity. Ben’s been thinking about the greenhouse since spring so it feels good to tackle the beast! Both our plants and our crew spend a lot of time in the greenhouse and good management starts here.
We love that this time of year we are still providing customers with tasty organic food but aren’t too busy to take steps to get ready for next year. Winter always goes quickly and our plate is full with projects just like the greenhouse. Maybe this year we’ll actually get everything on the winter to do list done!