While it is more pleasant to work in the fall than the summer I am already noticing production slow slightly on a few hardy crops. The Chard, which I harvest relentlessly, needs a few more days between pickings. The shorter days are slowing it down. Unlike in the spring where things start slow and ramp up, the fall seems to just keep insisting on slowing you down. I can't say I mind that too much. That's one of the true joys I have found in this new career, being in touch with the rhythms and cycles of the seasons, it feel right.
In the harvest bins this week: Tomatoes, Arugula, Chard, Squash, Peppers, Green Beans, Beets, Basil, Lettuce, Choi, Purslane and a few melons.
|Beets, Red Ace below and Guardmark above|
|Sugar Baby Watermelon|
|Lots of Peppers|
|Tomatoes, Kellog's Breakfast, Zebra, Iron Lady, Eva Purple xBig Beef|
Production and Distribution
I deliver twice a week to all 5 restaurants in DC.
|Logan Tavern loves the Purslane|
|Delivery at The Pig|
|Fresh food at The Heights|
Cultivation and MaintenanceWhile the shorter days seem to be slowing some crops the weeds don't seem to mind at all. That or I've just gotten behind. There was a lot of weeding and bed prep to do this week to make way for more fall crop successions.
Direct seeded this week; more Carrots, Mustard Greens and Easter Egg Radishes.
|Seeded Mustard Greens and Radishes this week|
|Some kind of sandwich at The Pig, possibly Brain? |
With my lovely Arugula
|Tomato Salad at Grillfish|
This dish I actually got to try. It is house made pasta at Grillfish with my Baby Carrots, Baby Beets and Tomatoes. On the top is a foamed cheese. So fancy and oh so delicious. This really hit the spot on a late delivery day.
It doesn't matter how much work I have to do, I can always count on finding Puddy passed out in the field at some point in the day. If it's hot she lays in the shade, if it's cool she warms herself in the sun. Above all she seems to prefer bare ground so that she can lay directly on the dirt.