Beets are back! Yay!
Tomatoes are resurging:
And the greens are here to stay through the fall:
Kale, Collards, Choi, Chard, Broccoli Raabe, Okinawa Spinach, Squash, Turnips, Radishes, Sweet Potatoes, Lettuce, Peppers, Eggplant, Okra (for the last time? Please.).
Production and Distribution
Fall CSA Week Week 7
|Washing Pac Choi|
Our farmers market display was amazing this week. The fall colors are gorgeous. We sold nearly everything either at market or to restaurants after. It was a good Saturday.
After market sales were a success at Restaurant Euguene, Holeman and Finch and The Spence.
Our first fall planting of tomatoes in the hoop house was only half way successful. The outside rows grew big and lush and full of foliage but with very few blooms. We suspect that we added too much nitrogen to the soil in the form of compost and fertilizer. This particular hoop house is new in rotation this year and we may have over compensated to try and get it productive. So, we went ahead this week and pulled out the outside rows leaving the center rows in place. We have a second fall planting of tomatoes in another hoop house which seems very happy and has a lot of fruit that is starting to ripen.
|Piles of lush, fruitless tomato plants|
|We spent several hours this week thinning our second planting of Winter Radishes. These are root vegetables and so need shoulder room to grow. The leaves are rough and can irritate your skin so long sleeves are best.|
|We have no fertility problems in this drain.|
PlantingWe started more seeds in the Greenhouse, transplanted onions in the hoop houses, direct seeded and transplanted brassicas, beets and more in the field.
On Sunday (beginning of the week) we participated in The Field of Greens Festival at Whippoorwill Hollow Farm in Covington. It is a festival celebrating local food, farmers and chefs who utilize and support them. We partnered with Le Cordon Bleu College of Culinary Arts in Atlanta who pickled some of our Winter Radishes. The main event at the festival was the Chef Tent. Here you got to sample a dish from each Chef in attendance made with locally sourced ingredients. There was everything from every kind of meat to salads to pumpkin soups, hand made ice cream and chocolates, bread, roasted beets, you name it, and it was all delicious.
|Thanks to these restaurants for supporting local farms!|
There were other exhibits too. A small farmer's market, some sustainable living exhibits and an area just for the kids with a bouncy house, petting zoo and fun time with veggies.
|Convert your old diesel to run on used Vegetable Oil|
|A Horse of a Different Color|
To round out a great week on the last Sunday I took the farm crew into Atlanta for a day of civilized fun. We went to the Grant Park Farmer's Market (we just can't get enough!), wandered around downtown, saw the Centennial Olympic Park and the CNN Center, went to the Georgia Aquarium, had lunch and the Vortex and walked through Little 5 Points. We even stopped to play on a playground .
|Penguins at the Aquarium|
|This is what we do for fun when we go to the big city.|