|First Shiitakes of the year|
|First Asparagus of the year|
Production and Distribution
Well, not quite yet. This section will probably start to take shape over the next month as we come into our spring crops and have produce to deliver. As a stand in, enjoy these lovely Spring flowers....
|Plum Tree Flowering|
|Peach Tree Blooms|
Cultivation and MaintenanceAs the days warm up the Greenhouse is getting a lot of attention. The doors have to be opened every day and closed every night. When it gets really warm it has to be watered two and sometimes three times a day.
I also finally got around to finishing two of the windows which can be opened during the day for additional ventilation. It got up to a sunny 80 degrees this week and I added a shade cloth to the top of the greenhouse to help keep it under 100 degrees inside.
|Garlic growing strong|
|Shiitakes doing great|
|Mushroom log set up|
|Chef Kerry helping prep beds for planting|
Our chefs spent a few hours doing the thankless job (for which I am incredibly grateful) of raking and pulling rocks out of a few beds in our new field. Here you can see the difference between the rows they did (on the left) and ones that haven't been done yet (on the right).
We did a whole lot of planting this week. Transplanted 4 varieties of Lettuce, Radicchio, 3 varieties of Kale, Broccoli and Broccoli Raab.
|Lettuce and Radicchio|
|David, Josh, Michael, Ben and Gustavo planting Broccoli|
We also direct seeded more lettuce and Radicchio, Carrots, Beets, Spinach, Radishes, Turnips, Arugula, Choi, Cilantro, Parley, and Parsnips.
|4 Lettuce Varieties|
After the Chef visit, Chef Bonk of The Pig created this special using our spinach and wild onions. He also used eggs from Hancock Family Farms to make the pasta.