|Fall Colors!!!! The sky could not be any bluer! Also, that's a US Army Blimp.... weird.|
In the harvest bins this week: Lacinato Kale, Hakurei Turnips, Scarlett Queen Turnips, Red Sails Lettuce, Romaine, Mustard Greens, Arugula, Spinach, Radicchio, and Watermelon Radishes.
|Baby Lacinato Kale|
|Bunching and washing Turnips|
Production and Distribution
One pretty decent delivery this week of lots of greens and some roots.
|Delivery to Logan Tavern: Chard, Arugula, Red Sails Lettuce, Spinach|
and Baby Ginger from Accokeek
Cultivation and Maintenance
|Rows weeded and compost added|
|Gayle spreading Mulch|
|New Gravel walkway and fresh mulch|
Here's another look at the Perennial Herb Garden. Next year I hope to get this space filled out with more perennial herbs. In particular, more varieties of Thyme, Oregano and some Nepitella. Do you have any favorite perennial herbs I should consider adding?
Another winter upkeep project was to trellis the cane berries. I added T-Posts and strung some 3/4" coated wire rope across the top. Then I loosely tied the canes up to get them off the ground and at an easier harvest height for the spring. Next step was to weed and mulch.
|Blackberries trellised, still need to be weeded and mulched.|
|T-Post and Wire Rope|
I am spending some time with each of the Chefs hatching schemes and making plans to get more produce to the restaurants next year. This week Chef Milanes at Grillfish made me a vegetarian twist on the Shrimp and Grits special, Portobello and Grits. It was delicious. He also prepared a side dish of my Watermelon Radishes cooked in butter and water. They came out really rich and meaty. I had never thought to prepare them that way but they were pretty awesome.
|Shrimp and Grits, Veggie Style|
|A rich take on Watermelon Radishes|