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Wednesday, November 27, 2013

EatWell Natural Farm Week 36

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


This week we prepped the Asparagus patch for winter. First step was a thorough weeding. We have kept up with the weeds pretty well so this didn't take too long. Next we spread some composted manure to feed the crowns and covered it all with mulch. The mulch will help to keep the temperature stable, hold in moisture, smother weeds and will break down adding more organic matter to the soil. We will keep an eye on the weeds but shouldn't have to do much else until the spring when the Asparagus breaks its dormancy giving the gift of the always anticipated Asparagus harvest. 

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

Eating Well

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

Puddy Time

You've got something on your nose...

Basking Hounds... the weather really was this beautiful


They may have been watching too much
Walking Dead

1 comment:

I love feedback! Let me know what you liked about this entry or what you want to hear more about. Tell me what you're growing in your garden and which veggies you love the most. Anything goes!